Lunch: 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.

Ingredients

Cooking spray
1 teaspoon sesame oil
1 orange or red bell pepper, seeded and small dice
1 small onion, small dice
1 pound deveined shrimp, peeled
1 tablespoon reduced sodium soy sauce
1 tablespoon Splenda Brown Sugar Blend
1 teaspoon Thai-style chili garlic paste
1 teaspoon grated ginger
1 clove garlic, minced
1 small lime, zested and juiced
¼ cup reduced sodium fat free chicken broth
1 tablespoon peanut butter
1 tablespoon chopped chives
7 Boston lettuce leaves
½ avocado, diced

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 ¼ 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.

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