Cooked - Shrimp Lettuce Wraps Are A Summer Dinner Winner

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Shrimp Lettuce Wraps Are A Summer Dinner Winner

4.0

2 tablespoons extra-virgin olive oil

8 ounces peeled, deveined raw medium shrimp (41-50 count)

1 tablespoon reduced-sodium soy sauce, divided

2 ½ teaspoons grated garlic, divided

⅓ cup light coconut milk, well shaken and stirred

¼ cup smooth natural peanut butter

2 tablespoons hoisin sauce

1 tablespoon lime juice

1 ½ teaspoon sugar

1 teaspoon sambal oelek

½ teaspoon grated fresh ginger

16 leaves butter lettuce

2 medium red bell peppers, cut into thin strips (about 2 cups)

2 medium carrots, peeled and cut into thin strips (about 1 cup)

1 medium red onion, thinly sliced (about 1 cup)

2 tablespoons chopped unsalted dry-roasted peanuts

¼ cup fresh cilantro leaves

Heat oil in a large skillet over medium heat. Add shrimp in a single layer; cook, undisturbed, until slightly pink on 1 side, about 2 minutes. Add 1 ½ teaspoons each soy sauce and garlic; toss until well coated. Cook, stirring often, until cooked through, about 2 minutes. Transfer to a plate with the pan drippings.
Whisk coconut milk, peanut butter, hoisin, lime juice, sugar, sambal oelek, ginger and the remaining 1 teaspoon garlic and 1 ½ teaspoons soy sauce together in a medium bowl until smooth.
Make 8 stacks of 2 lettuce leaves each. Divide the shrimp, bell peppers, carrots, onion and peanuts evenly among the lettuce cups. Top with cilantro. Serve with the peanut sauce. Additional reporting by Carrie Myers, M.S. and Linda Frahm

Course🍽️Main Course

Diets🌾Gluten-free...

Category🌯Wraps

CuisineAsian

Occasions🏡Casual GatheringSummer Dinner

Season☀️Summer

DifficultyEasy ⏰ 20m

Created 108 weeks ago

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