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Thai Shrimp Lettuce Wraps


2 Pounds
(peeled deveined shrimp cut into pieces)
Baby Boston Bibb Lettuce Leaves
10 - 12
Tri Colored Bell Peppers
1/2 Cup
(cut into thin matchbook strips)
Purple Onions
1/2 Cup
1 Cup
(finely chopped)
Sesame Oil
2 Tablespoons
Soy Sauce
3 Tablespoons
Lime Juice
Peanut butter
1 Tablespoon
(for dipping sauce)
Brown Sugar
1 1/2 Tablespoon
(for dipping sauce)
Sweet Chili Sauce
3 Tablespoons
(for dipping sauce)
Rice Vinegar
1 Tablespoon
(for dipping sauce)
Add any of the stock from the mixture left from cooking shrimp
(for dipping sauce)

Preparation mode:

When you’re looking for a cool and tasty meal, try these delicious wraps. I was trying to cut down on high glycemic carbs but still wanted the flavor and something good to eat. I began to experiment with various dishes but used different lettuce as a base. Baby boston bibb lettuce happened to be on sale, so I thought I would try.  This was by far my favorite lettuce to make wraps.

  1. In a grill pan, add 2 tablespoons of Sesame oil and then shrimp
  2. Cook over medium heat for about 2 minutes
  3. Add soy sauce, juice from lime and saute’
  4. To make sauce mix all the ingredients marked (for dipping sauce) together and wisk until blended and set aside next to serving platter
  5. Arrange lettuce leaves on a large serving platter
  6. Spoon on the shrimp mixture
  7. In separate bowls on the side place coleslaw, tri-colored bell peppers and onions
  8. When ready to serve, add the raw vegetables on top Shrimp and lettuce wrap