Description
Soy Ginger Shrimp Lettuce Cups are a fresh and vibrant choice perfect for an easy dinner or a weeknight dinner. Enjoy these shrimp lettuce wraps with a bold ginger soy shrimp stir fry flavor that your family will love.
Ingredients
Scale
- ¼ cup creamy peanut butter
- ¼ cup water
- 1 tablespoon sriracha
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon fresh ginger grated
- 2 garlic cloves grated
- 1 pound small or medium shrimp peeled and deveined
- Kosher salt to taste
- black pepper to taste
- 8 leaves butter lettuce
- 2 tablespoons olive oil divided
- 4 scallions ends trimmed and thinly sliced
- 1 medium red bell pepper chopped
- ½ cup carrots chopped
- Fresh cilantro for garnish
Instructions
- Combine all the peanut sauce ingredients in a bowl and whisk until smooth, adding extra water if the sauce is too thick.
- Pat the shrimp dry, season them with salt and pepper on both sides, and arrange the lettuce leaves on a plate.
- Heat one tablespoon of olive oil in a large skillet over medium-high heat and cook the shrimp until they turn pink, about two minutes on each side, then remove and set aside.
- In the same skillet, add the remaining olive oil and sauté the scallions, bell pepper, and carrots until they are just tender but still crisp, roughly three minutes.
- Return the shrimp to the skillet to warm through with the vegetables.
- Spoon the shrimp and veggie mixture onto the lettuce leaves, garnish with fresh cilantro, and serve with the peanut dipping sauce.
Notes
- Make ahead: The shrimp filling can be prepared up to 3 to 4 days in advance and refrigerated
- The peanut sauce will stay fresh for about a week in the fridge
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Appetizer, Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Calories: 308kcal
- Sugar: 4g
- Sodium: 1317mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 4g + 10g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 286mg