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!