Thai Lettuce Wraps with Shrimp and Peanut-Free Almond-Lime Sauce

Fresh Thai lettuce wraps featuring succulent shrimp and a vibrant peanut-free almond butter sauce infused with lime.

Ingredients

• 1 lb, medium size Shrimp, peeled and deveined
• 1 head Butter lettuce (or romaine)
• 1 medium Red bell pepper, thinly sliced
• 1/2 cup Shredded carrots
• 2 Green onions, thinly sliced
• 2 tbsp, creamy Almond butter
• 1 tbsp Soy sauce (low sodium)
• 1 tbsp Rice vinegar
• 1 tsp Fresh ginger, grated
• 1 clove Garlic, minced
• 1 tbsp, fresh Lime juice
• 1 tsp Sesame oil
• Pinch Red pepper flakes (optional)

Instructions

1. Ensure shrimp are fully thawed, pat dry. In a bowl, toss with sesame oil and a pinch of red pepper flakes (if using).
2. In a skillet over medium-high heat, cook shrimp until pink and cooked through, about 2-3 minutes per side. Do not overcrowd the pan; cook in batches if needed. Set aside.
3. In a small bowl, whisk together almond butter, soy sauce, rice vinegar, ginger, garlic, and lime juice. Add 1-2 tablespoons of warm water to thin the sauce to a drizzling consistency. Taste and adjust seasoning if needed.
4. Arrange lettuce leaves on a platter.
5. Fill each lettuce leaf with cooked shrimp, red bell pepper, and shredded carrots. Garnish with sliced green onions.
6. Drizzle generously with the almond butter sauce.
7. Serve immediately. Garnish with sesame seeds (optional).

Cuisine: Thai

Suitability: low carb,low sodium

Prep Time: 15 mins

Cook Time: 10 mins

Serving Size: 4

Meal Type: lunch