Grilled Thai Shrimp Lettuce Wraps Recipe
Enjoy these low-carb and healthy grilled Thai shrimp lettuce wraps, paired with a spicy peanut sauce in this quick and easy recipe.
Ingredients
LETTUCE WRAPS
- 12 medium shrimp, see notes
- 1 lettuce, to taste
- coriander, to taste
- green onions, to taste
- 3.5 oz fresh rice vermicelli, also known as kanom jeen
SPICY THAI PEANUT SAUCE
- 5 chilies
- 3 cloves garlic
- 3 coriander root
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 3 ounces peanut bar, see notes
- 2 tablespoons water
Instructions
GRILL SHRIMP
- Devein the shrimp, optionally peel them. Heat your grill over medium and cook the shrimp for 2 minutes on each side, or until they turn pink and slightly charred. Remove from heat.
MAKE PEANUT SAUCE
- Crush chilies, garlic, and coriander root. Pound in the peanut bar. Mix in fish sauce, water, and lime juice. Mix well and let the flavors mingle before serving.
ASSEMBLE WRAPS
- Wash and dry lettuce leaves.
- Place cooked shrimp and rice vermicelli in the center of each leaf.
- Add vegetables and herbs as desired.
- Spoon peanut sauce over the fillings and enjoy!
Notes
- Use the nutrition card in this recipe as a guideline. Nutrition is peanut sauce excluded, as this recipe is mostly about the wraps.
- Shrimp: Use small or medium-sized shrimp. Adjust the serving amount to your taste. I counted 6 shrimp for each person (2). Add vegetables to taste.
- Peanut bar: This kind of Thai peanut sauce is traditionally made with peanut bars, which are readily available at Asian markets or Asian grocery stores. If you can't find them, you can order something similar at Amazon.
Calories: 293kcal | Carbohydrates: 55g | Protein: 17g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Cholesterol: 97mg | Sodium: 1587mg | Potassium: 623mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1081IU | Vitamin C: 168mg | Calcium: 82mg | Iron: 2mg
