Easy Shrimp Lettuce Wraps with Spicy Peanut Sauce

Name: Easy Shrimp Lettuce Wraps with Spicy Peanut Sauce
Total time: 20 min
Yield: 4 serving(s)
Ingredients: ⅔ cup coconut milk; ½ cup creamy peanut butter; 3 tablespoons lime juice, divided; 1 tablespoon Sriracha sauce; 1 tablespoon 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

Lauren Dellabella Website

Easy Shrimp Lettuce Wraps with Spicy Peanut Sauce

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Healthy, low-carb lettuce wraps are ready in minutes thanks to prepared broccoli slaw and quick-cooking shrimp. They're served with a fiery peanut sauce uses that only five ingredients and delivers a total flavor bomb in your mouth. This peanut sauce also makes a delicious salad dressing. To make it thinner: add a little coconut milk or water to desired consistency. Double up on lettuce leaves to make a sturdier bed for the wrap. This is a perfect dish to take with you to a tailgate or picnic, as the shrimp is delicious whether served hot or cold.

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Servings: 4

Ready in: 20min PT20M

Ingredients

⅔ cup coconut milk
½ cup creamy peanut butter
3 tablespoons lime juice, divided
1 tablespoon Sriracha sauce
1 tablespoon 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

Directions

Combine coconut milk, peanut butter, 2 tablespoons lime juice, Sriracha and soy sauce and whisk until smooth.
Stir together shrimp with remaining tablespoon lime juice, garlic; season with salt.
Heat nonstick skillet over medium-high heat; add shrimp and saute stirring occasionally until shrimp turns pink, about 4 minutes.
Place broccoli slaw on lettuce leaves, add shrimp and drizzle with peanut sauce to serve.

Mealthy tip:

This recipe would also be delicious with sliced, sautéed chicken thighs in place of the shrimp. Vegetarian? Cut a 1-pound block of tofu into strips, and pat dry. Heat a couple of tablespoons of vegetable oil in a skillet, and cook tofu strips until golden brown, about 5 minutes per side. Place in lettuce wraps instead of shrimp.

Reviews

5.0out of 5 Stars

(7 Reviews)

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What others are saying

Julie Carew says:

Easy and yummy lunch for the week! The sauce made enough that I also put it on grilled chicken for dinner one night - delicious!

Jacqulyne de Jardins says:

Great snack during work! I believe it tastes better when the shrimp is served cold. I made this with almond butter instead of peanut butter (not a peanut butter fan) and it worked very well! Great recipe to prep the shrimp the night before to pack up for lunch the next day.

Katie Hason says:

These shrimp lettuce wraps were so good! I love lettuce wraps anyways, but always make them vegetarian. This version was so good, the peanut sauce was perfect. It's also super quick to make, so during the week I don't have to spend an elaborate amount of time in the kitchen.

Dominique M says:

I added avocado and cucumber to my lettuce wraps, and they were so delicious. I also garnished with cilantro, as shown in the picture. So yummy! The peanut sauce is a must.

McKenzie C says:

Super simple shrimp lettuce wraps! I changed the peanut sauce a little. I added rice vinegar, ginger, and skipped the sriracha all together. This is super quick and tasty, especially on weeknights. I'd definitely make it again.

DC Cote says:

I made a "minced" shrimp lettuce wrap following the same ingredients for this recipe. I really liked the peanut sauce, too. Even though the sauce has Sriracha in it, I drizzled extra Sriracha on top. So yummy!

Shannon Bowie Persha says:

One of the easiest and tinniest recipes ever!!! Not the best standalone peanut sauce I’ve ever had, but when paired with everything it was perfect. Loved loved loved 👏👏👏👏