Thai-Inspired Light & Easy Lettuce Wraps

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Last night, we attempted our first outdoor dinner. Kylie and I prepped the sides, and Tony headed down to the barbecues to grill up a tasty main. We were partially successful. It was warm and beautiful out, but the winds swept us into the windowed clubhouse for an “almost outside” dining experience. We will definitely persist, but I think as the temperatures creep up, we may migrate to more light meals that can be fully prepped indoors. I like the Bacon Cobb Lettuce Wraps from Perry’s Plate and the Thai-inspired Easy Lettuce Wraps recipe below.

Thai-Inspired Light and Easy Lettuce Wraps Recipe - Dairy-free, Gluten-free, Paleo + Vegan OptionsThis recipe is from The New Atkins for a New You Cookbook by Colette Heimowitz. Copyright (c) 2011 by Atkins Nutritionals, Inc. and was reprinted by permission of Touchstone Books, an imprint of Simon & Schuster, Inc. Please note that the cookbook is not dairy-free, but these deliciously light and easy lettuce wraps recipe are!

Special Diet Notes: Thai Light & Easy Lettuce Wraps

By ingredients, these  easy lettuce wraps are dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, optionally peanut-free, soy-free, and optionally paleo.

For vegan and vegetarian easy lettuce wraps, substitute baked extra-firm tofu cubes for the shrimp. Alternatively for a snack, you can omit the protein and pack these easy lettuce wraps with sliced avocado, cucumber, jicama, and bell pepper strips.

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.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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