Thai-Inspired Easy Lettuce Wraps
 
Prep time
Cook time
Total time
 
These allergy-friendly wraps are a delicious appetizer, light main, or healthy snack.
Author:
Serves: 4 servings
Ingredients
  • 1 teaspoon fresh lime juice
  • 1 teaspoon dark toasted sesame oil
  • 1 small red chile pepper, seeded and minced
  • ½ teaspoon salt, plus additional for the shrimp
  • ½ pound medium shrimp, peeled and deveined (see post above for vegan options)
  • 8 large green lettuce leaves
  • 1 medium carrot, julienned
  • 1 small daikon radish, julienned
  • ½ cup mung bean sprouts
  • ¼ cup peanuts, toasted and chopped (optional, omit for peanut-free or paleo)
Instructions
  1. Put the lime juice, sesame oil, chile, and salt in a medium bowl and whisk to combine.
  2. Grill the shrimp or bring a pot of salted water to a boil. Add the shrimp and simmer until pink, about 3 minutes. Drain.
  3. Toss the shrimp into the lime juice mixture. Stir to coat. Refrigerate for 10 to 15 minutes.
  4. Set the lettuce leaves on a counter with stem ends toward you. Press against the “spines” until you hear a crunch to make it easier to roll.
  5. Divide the carrot, daikon and sprouts among leaves, setting them in the centers toward the bottom. Divide the shrimp among leaves, and sprinkle with the chopped peanuts, if using. Roll lettuce from the bottom up.
  6. Place each roll, seam side down, on a sheet of plastic wrap, wrap tightly and refrigerate for 15 minutes. Remove wrap; cut rolls in half and serve.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/healthy-easy-lettuce-wraps