Michelle Cooks: Shrimp Lettuce Wraps

Lettuce Wraps are all the rave so why not mix it up with some seafood?

Check out this awesome recipe from this week’s Michelle Cooks

INGREDIENTS YOU NEED

• 1 tablespoon olive oil
• 1 pound (450g) raw shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 2 cloves garlic, grated
• 1 onion, diced
• 1/4 cup low sodium soy sauce
• 1 tablespoon freshly grated ginger
• 1 teaspoon crushed red chili pepper
• 1/2 teaspoon cumin
• 1 zucchini, julienned
• 1 or 2 carrots, julienned ( optional for low-carb, keto diet)
• Fresh chopped chives
• Kosher salt and freshly ground black pepper, to taste
• 1 head Boston lettuce (or Bibb, butter…)

The peanut sauce

• 4 teaspoon peanut butter
• 2 teaspoons rice vinegar
• 2 teaspoons coconut milk
• 3 tablespoons soy sauce
• 2 tablespoons honey ( optional for low-carb, keto diet)
• 1-inch fresh ginger, grated
• 1 clove garlic, grated

DIRECTIONS

1. Make the peanut sauce: in a bowl, combine all ingredients (peanut butter, rice vinegar, coconut milk, soy sauce, honey, ginger and garlic) until smooth, and set aside. You can use your blender for a creamier texture.
2. Heat olive oil in a skillet over medium-high heat. Add raw shrimp and cook until golden, about 2 – 3 minutes.
3. Stir in crushed chili pepper, cumin, ginger, onion and cook for 1 minute. Add zucchini and soy sauce and cook for 1 minute, then add carrot, jalapeño, garlic, bell pepper and chives. Cook for 1 – 2 minutes more, vegetable should be still crunchy. Season with salt and pepper, to taste.
4. To serve, spoon several tablespoons of the shrimp and vegetable mixture into the center of a lettuce leaf, taco-style. Serve along with the remaining cooking juice if you like. Don’t forget to dip in the peanut sauce — Enjoy!