Ingredients
1 lb raw shrimp, peeled and deveined
1 medium red onion, thinly sliced
3 cloves garlic, minced
1 tbsp grated fresh ginger
1/4 cup fresh lemon juice (about 2 lemons)
1 tbsp olive oil
2 cups butter lettuce leaves
2 green onions, thinly sliced (white and green parts)
1 red bell pepper, julienned
1 tbsp soy sauce (use low-sodium if desired)
1 tsp sesame oil (optional)
Fresh cilantro or mint for garnish
Salt to taste
Instructions
Heat olive oil in a skillet over medium-high heat. Cook shrimp with garlic, ginger, and red onion for 2-3 minutes until shrimp turn pink.
Mix in lemon juice, soy sauce, and red bell pepper. Cook another 2 minutes until shrimp are fully cooked.
Arrange lettuce leaves as mini wraps on plates. Spoon shrimp mixture into lettuce cups.
Top with green onions, cilantro/mint, and a drizzle of sesame oil (if using). Serve immediately.
Notes
For extra crunch, keep lettuce unheated when assembling.
Add crushed red pepper flakes for mild heat.
Chill leftovers within 2 hours (best consumed within 24 hours).
- Prep Time: 15
- Cook Time: 6
- Category: Low Calorie Meals
- Method: Sautéing
- Cuisine: American
- Diet: Low-Calorie
Nutrition
- Serving Size: 1 wrap
- Calories: 150
- Sugar: 3g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg