Lettuce Shrimp Wraps recipe
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Ingredients
- 1 head iceberg lettuce 2 tablespoons olive oil ½ onion, chopped 1 tablespoon minced garlic 12 ounces raw shrimp, peeled and deveined 2 medium zucchini, chopped 1 (8 ounce) can water chestnuts, diced 1 (8 ounce) can bamboo shoots, chopped 2 tablespoons soy sauce 2 teaspoons minced fresh ginger root ¼ cup soy sauce 1 teaspoon Chinese chili sauce ¼ teaspoon wasabi paste ½ cup Szechuan-flavored slivered almonds (such as Blue Diamond®)
Nutrition Info
- 201.4 caloriescarbohydrate: 15.1 gcholesterol: 85.1 mgfat: 10 gfiber: 4.3 gprotein: 14.8 gsaturatedFat: 1.2 gservingSize: -sodium: 1039.6 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Lettuce Shrimp Wraps
Directions
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Clean lettuce and peel off leaves to use as \"cups.\" Set aside.
Add olive oil, onion, garlic, and shrimp to a wok or large frying pan. Cook over medium heat until shrimp are pink, stirring frequently, about 5 minutes. Add zucchini, water chestnuts, bamboo shoots, soy sauce, and ginger. Mix and cook, stirring often, 5 to 8 minutes more.
Meanwhile, combine soy sauce, chili sauce, and wasabi paste in a small bowl.
Add almonds to shrimp mixture. Spoon scoopfuls into lettuce cups, add wasabi sauce, wrap, and enjoy.