Shrimp Lettuce Wraps
Fresh, Light and Tasty Shrimp
Excellent for Summer Parties
This recipe is perfect for picnics or outdoor entertaining. It’s perfectly portable.
INGREDIENTS
- 1 head butter lettuce or romaine lettuce hearts
- ¼ cup low-sodium chicken broth
- 1 tablespoon hoisin sauce
- ½ tablespoon low-sodium soy sauce
- 1 teaspoon rice vinegar
- ¼ teaspoon Asian sesame oil
- 1 1/2 teaspoon chili garlic sauce
- ½ tablespoon cornstarch
- 1 tablespoon canola or avocado oil divided
- 30 grams cashews little less than ¼ cup, coarsely chopped
- 6 oz shrimp deveined & cut into small cubes (Save time and use cooked-they’ll still absorb the flavor)
- 1 large garlic clove minced
- 1/2 large red bell pepper seeded and diced
- 3 green onions the white and green parts, sliced
- ⅛ cup chopped cilantro
- 1 carrot shredded or cut into thin strips.
INSTRUCTIONS
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Divide the lettuce into leaves and set aside.
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In a small bowl, whisk together the chicken broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, chili garlic sauce, and cornstarch. Set aside.
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In a medium skillet, heat ½ tablespoon canola or avocado oil over medium-high heat until almost smoking.
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Add the shrimp and stir-fry until browned. About 2 minutes. Transfer the shrimp to a plate and discard any juices from the pan.
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In the same skillet, heat the other ½ tablespoon of oil over medium-high heat.
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Add the garlic, bell pepper, green onions, and carrots.
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Stir fry until tender-crisp, about 2 minutes.
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Return the shrimp to the pan and add the cashews and cilantro. Add the soy-sauce mixture and stir-fry until the shrimp is throughly cooked. About 3 minutes.
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Spoon the shrimp mixture evenly onto lettuce leaves.
