Thai Shrimp Lettuce Wraps

Who loves lettuce wraps?? They are an awesome low carb option that allow you to pack some serious flavor, protein and veggies together with a nearly guilt free wrapping...I had not made lettuce wraps for a while and decided it would be a good use for some leftover romaine I needed to use up! Some of the tastiest creations that come together in my kitchen tend to be composed of whatever randomness that I have on hand, and this recipe was no exception!

After snagging some leftover veggies and thawing a bag of fresh caught shrimp I’d snagged at Trader Joe’s, it was a no brainer putting this meal together. Quick, healthy and satisfying, I hope you’ll enjoy these Thai Shrimp Lettuce Wraps very soon!

Here’s what you’ll need:

Thai Peanut Sauce:
1tsp garlic powder
1 tsp ground ginger
1tsp homey
1 tbsp lime juice
1 tbsp creamy peanut butter
1/4 cup Peanut Butter powder (Better Body Foods from Costco)
1/3 cup + 1 tbsp unsweetened almond milk
2 tbsp Bragg Live Foods Liquid Aminos
1/4 tsp cracked black pepper
1 tsp Worcestershire sauce

Shrimp and Vegetable Filling:
1lb Wild Caught Deveined Shrimp (I used Trader Joe’s brand), thawed, peeled and cut into chunks
1/2 cup diced carrots
1/2 cup diced red cabbage
1/2 cup diced bell pepper (orange, red, and or yellow)
1/2 cup zucchini, finelydiced
1/2 cup diced mushrooms
1/4 cup diced red onion
1/2 tsp ground ginger
1 tsp of my All Purpose Blend seasoning (a combination of garlic, onion, sea salt and black pepper) instagram.com/p/BLtMfFRgxg1/
3 tbsp tamari/liquid aminos (Bragg Live Foods)
1 tbsp sesame oil

You'll also need:
1 head of whole Romaine Lettuce Leaves, washed and dried
2 green onions, diced (for topping)
1/4 cup toasted sesame seeds, peanuts or cashew pieces (for topping)

First, combine all of the Thai Peanut sauce ingredients in a bowl and stir until well combined, cover and place in the refrigerator. Next, preheat a large wok or sauté pan to medium-high heat.

Once the pan is preheated, add in the sesame oil, onions, ginger and shrimp pieces, cooking just until the shrimp turns pink. Remove the shrimp to a bowl and set aside, retaining the juice in the pan.

After returning the skillet to the burner, add in all the vegetables, liquid aminos/tamari and seasonings, sautéing until just tender about 2-3 minutes. Add the shrimp back in and toss until well combined, then get ready to fill those romaine leaves!

Fill each leaf with about 1/3 cup of filling, drizzle 1 tbsp of peanut sauce and some green onions on top, finisher off with a sprinkling of toasted nuts or sesame seeds for a little crunch! Serve, fold, and devour!