Monday, June 12, 2017

Shrimp Lettuce Wraps with Peanut Dipping Sauce​


  • 1 head of Lettuce.
  • 1 lb med/large Shrimp, peeled and deveined
  • Salt and Pepper
  • 1 Tbsp olive oil
  • 1 Avocado, sliced into strips
  • 1/2 Cucumber, sliced into strips
  • 1/2 bunch Cilantro
  • 1 medium Carrot, cut into matchsticks
Peanut Dipping Sauce:
  • 3/4 cup Newman’s Own Low Fat Sesame Ginger dressing (P.S. this dressing contains wheat so if you’re gluten free, try: Braggs ginger sesame)
  • 2 Tbsp creamy peanut butter (microwave 30 sec if peanut butter refrigerated)


  • Rinse and pat dry your shrimp. Sprinkle shrimp with salt and pepper. Add 1 Tbsp olive oil to a large hot non-stick skillet. Once oil is hot, add shrimp and saute on med/high heat 2 min per side or until cooked through. Don't overcook them or they will turn rubbery.
  • Cut your cucumber and carrot into thin matchsticks. Slice your avocado into strips. You should find a prettier avocado though; one that doesn't look as sickly as mine.
  • Make your dressing by whisking together the ¾ cup sesame ginger dressing with the 2 Tbsp peanut butter. If you have a tightly sealed tupperware, you can put it int there and shake 'er up until it's nice and smooth. This sauce is so so tasty and way too easy!
  • Assemble your lettuce wraps with a lettuce leaf, several strips of carrot and cucumber, a decent slice of avocado, 2 shrimps and a couple good sized sprigs of cilantro. Don't skip on the cilantro. At least give it a whirl. It totally reminds me of spring rolls and makes the entire spring roll dangerously enticing. Then drizzle the top with the peanut dipping sauce. Yum.

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