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Shrimp Lettuce Wraps

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

Enjoy these shrimp lettuce wraps, filled with crisp veggies and juicy shrimp sautéed with garlic and soy sauce. This light and flavorful dish is perfect for a weeknight meal or weekend gathering. Sambal oelek, a spicy chile paste known for its vibrant red color and intense heat, adds an extra kick. Reduce or omit it to adjust the heat to your liking.

Ingredients:
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces peeled, deveined raw medium shrimp (41-50 count)
  • 1 tablespoon reduced-sodium soy sauce, divided
  • 2 1/2 teaspoons grated garlic, divided
  • 1/3 cup light coconut milk, well shaken and stirred
  • 1/4 cup smooth natural peanut butter
  • 2 tablespoons hoisin sauce
  • 1 tablespoon lime juice
  • 1 1/2 teaspoons sugar
  • 1 teaspoon sambal oelek
  • 1/2 teaspoon grated fresh ginger
  • 16 leaves butter lettuce
  • 2 medium red bell peppers, cut into thin strips (about 2 cups)
  • 2 medium carrots, peeled and cut into thin strips (about 1 cup)
  • 1 medium red onion, thinly sliced (about 1 cup)
  • 2 tablespoons chopped unsalted dry-roasted peanuts
  • 1/4 cup fresh cilantro leaves
Directions:
  1. Heat oil in a large skillet over medium heat. Add shrimp in a single layer; cook, undisturbed, until slightly pink on 1 side, about 2 minutes. Add 1 1/2 teaspoons each soy sauce and garlic; toss until well coated. Cook, stirring often, until cooked through, about 2 minutes. Transfer to a plate with the pan drippings.
  2. Whisk coconut milk, peanut butter, hoisin, lime juice, sugar, sambal oelek, ginger and the remaining 1 teaspoon garlic and 1 1/2 teaspoons soy sauce together in a medium bowl until smooth.
  3. Make 8 stacks of 2 lettuce leaves each. Divide the shrimp, bell peppers, carrots, onion and peanuts evenly among the lettuce cups. Top with cilantro. Serve with the peanut sauce.
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