I developed this recipe for Shrimp Lettuce Wraps with Quick Peanut Sauce for Mealthy.com. This easy recipe checks all the boxes – healthy, low-carb, gluten-free, delicious and did I mention easy. Only 20 minutes until these flavor-packed wraps are on their way to your belly!
The shrimp are lightly seasoned than quickly sauteed and broccoli slaw is the secret ingredient that helps you get this recipe on the table fast. The wraps are then topped with a fiery five-ingredient peanut sauce delivers on flavor in a big way.
Oh, and you’re gonna want to make a double batch of that Peanut Sauce because it’s just that good. Thin it out for a yummy salad dressing or use as is for a marinade for chicken, pork or seafood.
Shrimp Lettuce Wraps are so easy they’re great for everything from weeknights dinners to casual get-togethers. These lettuce wraps taste great whether hot or cold making it a perfect dish to take to a tailgate, picnic or the beach.
- 2/3 cup coconut milk
- 1/2 cup creamy peanut butter*
- 3 tablespoons lime juice, divided
- 1 tablespoon Sriracha sauce
- 1 tablespoon tamari or soy sauce
- 1 pound large shrimp, peeled and deveined
- 2 cloves garlic, minced
- 2 cups broccoli slaw
- 1 large head Bibb lettuce, separated into leaves
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Combine coconut milk, peanut butter, 2 tablespoons lime juice, Sriracha and soy sauce and whisk until smooth.
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Toss shrimp with remaining tablespoon lime juice and garlic and season with salt.
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Heat nonstick skillet over medium-high heat. Add shrimp and cook, stirring occasionally until shrimp turn pink, about 4 minutes.
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To serve, place some broccoli slaw on lettuce leaf, top with shrimp and drizzle with peanut sauce.
- *To make this keto friendly, use a peanut butter with no added sugar.
- Double up on the lettuce leaves to make a sturdier bed for the wrap. If the heads of Bibb lettuce are on the small side, you may want to use two so you have enough.
- This peanut sauce also makes a delicious salad dressing. Thin with a little coconut milk or water to desired consistency.
