Shrimp Lettuce Wraps

7
Servings Made

Courtesy of American Diabetes Association

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

• Nonstick cooking spray
• 1 tsp Sesame oil
• 1 Orange or red bell pepper(seeded and small dice)
• 1 small onion (small dice)
• 1 lb Deveined shrimp (peeled)
• 1 tbsp Soy sauce (reduced sodium)
• 1 tbsp Low-calorie brown sugar substitute
• 1 tsp Thai-style chili garlic paste
• 1 tsp Grated ginger
• 1 Clove garlic (minced)
• 1 Small lime (zested and juiced)
• ¼ Cup low-sodium chicken broth (reduced sodium, fat-free)
• 1 tbsp Peanut butter
• 1 tbsp Fresh chives (chopped)
• 7 Boston lettuce leaves
• ½ Avocado (diced)

Directions

1. Add cooking spray and sesame oil to a medium sauté pan over medium-high heat.
2. Add bell pepper and onion and sauté until vegetables are softened and onions are clear.
3. Add shrimp and sauté for 2-3 minutes, or until shrimp is partially cooked through.
4. 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.
5. Add chopped chives and stir.
6. Portion 1/4 cup of shrimp mixture in a lettuce leaf cup and top with diced avocado. Repeat for the remaining 6 wraps, dividing avocado evenly among the 7 wraps.

Nutrition per serving

MyPlate Food Groups