Asian Shrimp Lettuce Wraps
This is a great weeknight meal, or could even be used as an appetizer for a special get together. The low carb nature of the lettuce wraps make them a lighter version of the normal wrap, and the lean protein from the shrimp packs a whooping 26 grams of protein for less than 1 gram of saturated fat. I love that it is simple to fix and uses ingredients that I almost always have on hand.
1 Pound Peeled and Deveined Shrimp
1/4 Cup Soy Sauce + sprinkle on shrimp prior to cooking **(Can use Low Sodium Soy Sauce)
1 Tablespoon Rice Wine Vinegar
1 Tablespoon Siracha Sauce
1 Garlic Clove - crushed or minced
1-1 1/2 inch piece of Ginger minced
1/2 Cup Broccoli
1/2 Cup Carrots - chopped
1/2 Cup Red Pepper- chopped
1/2 Cup Portabella Mushroom - chopped
15 oz Can Water Chestnuts - drained and chopped
Green Onions Sliced
Lettuce for wraps
Toss shrimp with a coating of soy sauce, and sauté in pan sprayed with cooking spray or olive oil. While shrimp is cooking, mix together sauce; in small bowl whisk together soy sauce, vinegar, Siracha, ginger and garlic clove. Once cooked through, remove shrimp to cutting board and discard any excess fluid. Spray pan again and add broccoli, carrots, red pepper and mushrooms and cook until tender-crisp. Coarsely chop shrimp while vegetables cook. Toss back in shrimp, water chestnuts, and pour sauce over, heat through. Remove to bowl and sprinkle with chopped green onion. Sserve with assorted lettuce varieties to use as wraps.
**Use Low Sodium Soy Sauce to lower the overall sodium in the wraps.
Servings 4, Calories 165, Fat 2.4g (sat fat 0.5g) Cholesterol 172mg, Sodium 1090mg, Potassium 364mg, Total Carbs 9.7, Dietary Fiber 2.7g, Sugars 1.6g, Protein 26g