Delicious Shrimp Lettuce Wraps!

Shrimp Lettuce Wraps!

INGREDIENTS

1 tablespoon olive oil

1 pound (450g) raw shrimp, peeled and deveined

1 red bell pepper, sliced

2 cloves garlic, grated

1 onion, diced

1/4 cup low sodium soy sauce

1 tablespoon freshly grated ginger

1 teaspoon crushed red chili pepper

1/2 teaspoon cumin

1 zucchini, julienned

1 or 2 carrots, julienned (optional for low-carb, keto diet)

Fresh chopped chives

Kosher salt and freshly ground black pepper, to taste

1 head Boston lettuce (or Bibb, butter…)

The peanut sauce

4 teaspoon peanut butter

2 teaspoons rice vinegar

2 teaspoons coconut milk

3 tablespoons soy sauce

2 tablespoons honey (optional for low-carb, keto diet)

1-inch fresh ginger, grated

1 clove garlic, grated

*Optional if you are allergic to peanuts try PF Changs Mango Sweet & Sour already made on your sauce aisle in the grocery store**

DIRECTIONS

1. Make the peanut sauce: in a bowl, combine all ingredients (peanut butter, rice vinegar, coconut milk, soy sauce, honey, ginger and garlic) until smooth, and set aside. You can use your blender for a creamier texture.

2. Heat olive oil in a skillet over medium-high heat. Add raw shrimp and cook until golden, about 2 – 3 minutes.

3. Stir in crushed chili pepper, cumin, ginger, onion and cook for 1 minute. Add zucchini and soy sauce and cook for 1 minute, then add carrot, jalapeño, garlic, bell pepper and chives. Cook for 1 – 2 minutes more, vegetable should be still crunchy. Season with salt and pepper, to taste.

4. To serve, spoon several tablespoons of the shrimp and vegetable mixture into the center of a lettuce leaf, taco-style. Serve along with the remaining cooking juice if you like. Don’t forget to dip in the peanut sauce — Enjoy!