All Wrap Up

I am always trying to find ways to eat healthier. If anyone is following my blog, you would know about my menu board in my Saving money momma post, where I plan out our dinner meals for the week, not only to save money but also to try and eat a bit healthier. One of my favorite meals on the healthier side of things is shrimp lettuce wraps. We usually make these when we find shrimp on sale. They are like a healthier versions of tacos – easy to prepare, fun to eat and surprisingly filling.

Shrimp lettuce wraps

Here is what you will need:

Iceberg lettuce leaves
Cooked shrimp (peeled, cleaned and deveined)
Cooked vermicelli noodle tossed in sesame oil
Shredded carrot
Bean sprouts
Finely chopped green onion
Peanut sauce

How to make the lettuce wraps

For the shrimp: Melt 1 tbsp of butter, 1tbsp of EVOO in a frying pan over medium low heat and add the shrimp. Cook shrimp until they start to turn pink, turning them over once. Add 1 clove of minced garlic and cook until the shrimp are pink on both sides (be careful not to overcook the shrimp or they will taste rubbery).
For the vermicelli noodle: Cook noodles to package directions. Drain the noodles and while the noodles are still hot, toss in 1 tbsp of sesame oil and set aside.
For the peanut sauce: Place 3 tbsp peanut butter, 2 tbsp soy sauce, 1-2 tsp lime juice
1 tbsp sesame oil, 1minced garlic clove and crushed red chili flakes to taste in a bowl. Add 3 tablespoons of water, and whisk until a loose sauce forms.
To assemble: Set out the lettuce leaves on a serving platter. Fill lettuce leaves starting with the noodle, then layer the carrot, bean sprouts, shrimp, green onions. Drizzle with peanut sauce and serve.

I hope this recipe inspires you to be creative in your kitchen – enjoy!