Description
These shrimp lettuce wraps are a quick, healthy, delicious meal. They also make a great appetizer.
Ingredients
Units
Scale
- FOR THE SHRIMP FILLING:
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 3–4 garlic cloves, minced
- 2 inches ginger, freshly grated
- 1 (8 ounce) can water chestnuts, drained and cut into strips
- 1 (8 ounce) can bamboo shoots, drained and chopped
- 3 tablespoons soy sauce
- 1 teaspoon fish sauce
- 1/2 teaspoon sriracha sauce (optional)
- 1 red bell pepper, chopped
- 1/2 pound shrimp, peeled, deveined, cut into 1 inch pieces, and seasoned with 1/4 teaspoon each sea salt and pepper
- FOR THE COCONUT CURRY SAUCE:
- 1 (13.3 ounce) can of full-fat coconut milk, divided
- 2 tablespoons plus 1 teaspoon curry powder
- Cayenne pepper to taste (optional)
- Sea salt to taste
- 1 tablespoon arrow root powder or corn starch
- FOR SERVING:
- 1/4 cup salted, roasted peanuts, roughly chopped
- 1 head of Boston butter lettuce
- 1 lime cut into wedges, optional
Instructions
- FOR THE SHRIMP FILLING:
- Heat a wok or a large skillet over medium-low heat. Melt coconut oil. Sauté the onion for 5 minutes, or until tender.
- Add the garlic and ginger. Sauté until fragrant, about 1 minute.
- Add the water chestnuts, bamboo shoots, soy sauce, fish sauce, and sriracha sauce. Stir to combine and sauté for 5 minutes, or until the flavors are well incorporated.
- Add the red pepper; sauté for 1 minute.
- Move the veggies up the sides of the wok to allow a space directly over the heat for the shrimp to cook (this technique works especially well when using a wok, but it can be approximated in a large skillet by pushing the veggies to the side). Cook the shrimp until they have turned opaque and slightly pink. They should be firm to the touch. Once the shrimp is cooked, turn off the heat and serve immediately. Do not allow the shrimp to overcook, otherwise it will become tough.
- FOR THE COCONUT CURRY SAUCE:
- While the shrimp is cooking make the coconut curry sauce.
- Heat a small sauce pan over medium-high heat.
- Reserve 2 tablespoons of coconut milk and set it aside. Add the remainder of the coconut milk with the curry powder to the sauce pan. Whisk until combined. Bring to a gentle simmer and reduce. Do not allow the mixture to boil.
- Add salt and cayenne pepper a little at a time. Taste and adjust the seasonings a few times, until satisfied with the flavor.
- In a small bowl combine 1 tablespoon of arrow root powder or corn starch with the reserved coconut milk. Whisk until there are no lumps.
- Slowly whisk the arrow root mixture into the coconut curry sauce until well combined. Allow the sauce to heat for 2 minutes, or until it has thickened.
- FOR SERVING:
- Place as many butter lettuce leaves on a platter or plate as you plan to use. Place the shrimp mixture in a separate bowl with a spoon. Place the coconut curry sauce in a small sauce bowl with a spoon for drizzling. Place the chopped peanuts and lime slices in their own bowls for serving.
- Just before eating assemble your lettuce wrap by filling a lettuce leaf with the shrimp mixture. Drizzle with the coconut sauce and top with the peanuts and a squirt of lime as desired.
- Store leftovers in separate containers for up to 4 to 5 days. Reheat the shrimp mixture gently, otherwise the shrimp can become rubbery.
Notes
Since a sauté can move quickly it is very helpful to have all of your ingredients prepped, cut and ready to go before you begin cooking so you can add them to the pan efficiently.
