Shrimp 'n' Mushroom Lettuce Wraps Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1 tablespoon water
1 tablespoon lime juice
1 tablespoon cider vinegar
1 tablespoon reduced-sodium soy sauce
1/4 cup reduced-fat creamy peanut butter
1 tablespoon chopped jalapeno pepper
3/4 teaspoon minced fresh gingerroot
1 garlic clove, peeled
3/4 teaspoon sesame oil
3/4 teaspoon honey
1 pound uncooked medium shrimp, peeled, deveined and coarsely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil, divided
1 package (6 ounces) portobello mushrooms, coarsely chopped
1/2 cup chopped red onion
1 cup canned bean sprouts
1/4 cup minced fresh cilantro
2 tablespoons minced fresh basil
4 green onions, sliced
2 tablespoons chopped salted peanuts
8 Bibb or Boston lettuce leaves
Instructions
For sauce, in a blender, combine the first 10 ingredients; cover and process until smooth. Set aside.
Sprinkle shrimp with salt and pepper. In a large nonstick skillet, saute shrimp in 1 teaspoon canola oil for 4-6 minutes or until shrimp turn pink; remove and keep warm.
In the same skillet, saute mushrooms and red onion in remaining oil for 5-8 minutes or until tender. Return shrimp to the pan. Add bean sprouts, cilantro and basil; cook and stir for 1 minute or until heated through.
Remove from the heat; stir in green onions and peanuts. Divide among lettuce leaves; drizzle each with 1 tablespoon sauce. Fold lettuce over filling.
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