Thai-Style Shrimp Lettuce Wraps
Thai-Style Shrimp Lettuce Wraps
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 187
- Total Fat
- 9
- Saturated Fat
- 2
- Carbohydrates
- 18
- Dietary Fiber
- 2
- Sugar
- 14
- Protein
- 10
- Cholesterol
- 71
- Sodium
- 677
- Total: 30 min
- Active: 10 min
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 187
- Total Fat
- 9
- Saturated Fat
- 2
- Carbohydrates
- 18
- Dietary Fiber
- 2
- Sugar
- 14
- Protein
- 10
- Cholesterol
- 71
- Sodium
- 677
- Total: 30 min
- Active: 10 min
Ingredients
1 medium red chili, seeded and finely chopped
2 tablespoon peanut oil
2 tablespoons fresh lime juice
1 tablespoon fish sauce
2 teaspoons brown sugar
1 teaspoon peeled and grated fresh ginger
Dash toasted sesame oil
8 ounces ready to eat cooked shrimp (preferably tiger prawns)
4 ounces sugar snap peas, thinly sliced on an angle into 1/3-inch pieces
1 ripe mango, pitted and finely diced
4 small bib lettuce leaves (or gem lettuce leaves), for serving
Toasted sesame seeds, for serving
Directions
- For the dressing: Combine the chili, oil, lime juice, fish sauce, sugar, ginger and sesame oil in a bowl and mix well.
- Add the shrimp, sugar snap peas and mango and toss together well. Chill in the refrigerator for 20 minutes.
- Serve the sweet and sour shrimp on the lettuce with the sesame seeds in a small pot or bowl for dipping.
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