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Fresh Light Summer Shrimp Lettuce Wraps Recipe with Easy Peanut Sauce

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A fresh, light, and flavorful shrimp lettuce wrap recipe perfect for summer evenings, featuring a creamy peanut sauce and crisp vegetables.

Ingredients

Scale
  • 1 pound (450g) medium shrimp, peeled and deveined (fresh or thawed frozen shrimp works great)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil (or avocado oil for a neutral flavor)
  • Juice of 1 lime
  • Salt and freshly ground black pepper, to taste
  • 1 head of butter lettuce or Boston lettuce (leaves separated and washed)
  • 1 medium cucumber, julienned or thinly sliced
  • 1 large carrot, shredded or julienned
  • 1/4 cup fresh cilantro leaves (optional)
  • 1/4 cup chopped roasted peanuts
  • 1/3 cup creamy peanut butter
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon rice vinegar or fresh lime juice
  • 1/2 teaspoon grated fresh ginger (optional)
  • Water to thin (start with 2-3 tablespoons and add to desired consistency)
  • A pinch of red pepper flakes or a dash of sriracha (optional)

Instructions

  1. Rinse and pat dry 1 pound (450g) of medium shrimp. Toss them gently in a bowl with 2 minced garlic cloves, 1 tablespoon olive oil, juice of 1 lime, salt, and black pepper. Let them marinate briefly for about 5 minutes.
  2. In a mixing bowl, combine 1/3 cup creamy peanut butter, 2 tablespoons soy sauce, 1 tablespoon honey, 1 teaspoon toasted sesame oil, 1 teaspoon rice vinegar, and 1/2 teaspoon grated fresh ginger (if using). Whisk together smoothly, then add 2-3 tablespoons of water little by little until you reach a creamy, pourable consistency. Stir in a pinch of red pepper flakes or sriracha if desired.
  3. Separate lettuce leaves from the head, rinse thoroughly, and pat dry. Julienne 1 medium cucumber and shred or julienne 1 large carrot. Chop 1/4 cup fresh cilantro leaves and set aside. Toast 1/4 cup chopped peanuts lightly in a dry pan if desired.
  4. Heat a large non-stick skillet over medium-high heat. Add the marinated shrimp and sauté for about 2-3 minutes per side, until they turn pink and opaque. Remove from heat immediately to avoid overcooking.
  5. Lay out butter lettuce leaves and spoon a few shrimp into each. Top with cucumber, carrot, and cilantro. Drizzle generously with the peanut sauce and sprinkle chopped peanuts on top.
  6. Serve immediately for the freshest texture and vibrant flavors.

Notes

Do not overcook the shrimp to avoid rubbery texture. Marinate shrimp briefly to keep brightness without ‘cooking’ them. Keep vegetables crisp by prepping just before assembly. Thin peanut sauce with water as needed. Customize heat level with red pepper flakes or sriracha. Store shrimp and peanut sauce separately if making ahead; lettuce should be fresh.

Nutrition

Keywords: shrimp lettuce wraps, peanut sauce, summer recipe, light meal, gluten-free, dairy-free, quick dinner, healthy wraps

Find it online: https://fuzzyforker.com/fresh-light-summer-shrimp-lettuce-wraps-recipe-with-easy-peanut-sauce/