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How to Make Shrimp Lettuce Wraps
If you don’t use all of the shrimp mixture in this recipe, you can also enjoy it cold on a lettuce wrap for lunch the next day.
15 min prep time
7servings
1 wrap
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Step-By-Step Instructions:
- Add cooking spray and sesame oil to a medium sauté pan over medium-high heat.
- Add bell pepper and onion and sauté until vegetables are softened and onions are clear.
- Add shrimp and sauté for 2-3 minutes, or until shrimp is partially cooked through.
- In a small bowl, whisk together soy sauce, Splenda Brown Sugar, chili garlic paste, ginger, garlic, lime zest, lime juice, chicken broth and peanut butter. Pour over shrimp and simmer until sauce begins to thicken and shrimp is cooked through.
- Add chopped chives and stir.
- Portion 1/4 cup of shrimp mixture in a lettuce leaf cup and top with diced avocado. Repeat for remaining 6 wrap, dividing avocado evenly among the 7 wraps.
Nutrition facts
7 Servings
-
Serving Size
1 wrap
- Amount per serving Calories 105
-
Total Fat
4g
- Saturated Fat 0.7g
- Trans Fats 0g
- Cholesterol 65mg
- Sodium 470mg
-
Total Carbohydrate
7g
- Dietary Fiber 2g
- Total Sugars 3g
- Added Sugars 0g
- Protein 11g
- Potassium 255mg
- Phosphorous 0mg
Ingredients
nonstick cooking spray
1
sesame oil
1 tsp
orange or red bell pepper (seeded and small dice)
1
small onion (small dice)
1
deveined shrimp (peeled)
1 lbs
soy sauce (reduced sodium)
1 tbsp
low-calorie brown sugar substitute
1 tbsp
Thai-style chili garlic paste
1 tsp
grated ginger
1 tsp
garlic (minced)
1 clove
small lime (zested and juiced)
1
low sodium chicken broth (reduced sodium, fat-free)
1/4 cup
peanut butter
1 tbsp
fresh chives (chopped)
1 tbsp
Boston lettuce leaves
7
avocado (diced)
1/2
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