spicy shrimp lettuce wraps with sweet chili peanut sauce…



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I want to tell you guys that this is one of my favorite recipes, but I realize I always say that. What can I tell you? I love my cooking! Or I just love to eat…tbd. Anyway, let me tell you why I love this recipe. First, because it is healthy. It is super important to me to feed my body fresh, natural ingredients (also made evident by my daily presence at Whole Foods). Do I always succeed? No. However, when I’m not eating right I feel guilty and gross. When I eat healthy, I don’t. Simple as that! Second, this recipe is one that I can adapt to fit my boyfriend’s preferences as well as my own. Instead of lettuce, I use whole wheat tortillas for him. Like most ladies, I eat for my health and my weight. Since he doesn’t have to do the latter, I try to find ways to make sure we are both getting what we want without having to make separate dinners. And last, it can be made in 3o minutes! Especially as of late, I am super tired by dinnertime. I still love unwinding in the kitchen, but I don’t want cooking to take all night. Having a few good, quick recipes in my repertoire allows me to enjoy my time in the kitchen instead of being stressed and overwhelmed (plus your food will taste better when you’re happy!). So there you have it, my top three reasons for why I love these Spicy Shrimp Lettuce Wraps with Sweet Chili Peanut Sauce. I hope you enjoy and I’d love to hear about some of your favorite go-to recipes in the comment section below.

Spicy Shrimp Lettuce Wraps with Sweet Chili Peanut Sauce
  1. 1/2 lbs. Fresh Shrimp (have your fishmonger peel and devine if they aren't already).
  2. 1/2 Jicama, julienned.
  3. 2 Carrots, julienned.
  4. 1/2 Cucumber, julienned.
  5. 1 head Iceberg Lettuce.
  6. 1 Avocado, sliced.
  7. 1/2 cup Peanut Butter.
  8. 1/4 cup Sweet Chili Sauce.
  9. 1/4 cup Soy Sauce.
  10. 1 tbsp. Olive Oil.
  11. 1 tsp. Agave.
  12. A dash of Sesame Oil.
  13. Cayenne Pepper.
  14. Salt, to taste.
  15. Pepper, to taste.
  1. In a mini food processor or blender, mix your peanut butter, soy sauce, a dash of sesame oil and chili sauce. Blend. If you need more liquid to smooth out your sauce, add a little filtered water until you get your desired consistency.
  2. Put in the fridge to let the flavors combine.
  3. Julienne all your veggies for your wraps.
  4. In a ziploc bag, add a little cayenne (depending on how spicy you like your shrimp), olive oil, agave and a pinch of salt and pepper.
  5. Add your shrimp to the bag and make sure to coat each well. You can either keep them in the fridge to marinade further or cook them right away.
  6. Heat up a pan with a little olive oil to medium - hot.
  7. Add your shrimp and cook until they turn pink (about a minute or two on each side).
  8. Remove the cooked shrimp and chop them into small, even pieces.
  9. Carefully remove the leaves of your lettuce. You will probably use the leaves that are more towards the middle because they have better crunch.
  10. Layer your julienned veggies, avocado slices, and shrimp on a lettuce leaf.
  11. Serve two per person with the peanut sauce and a couple of lime slices.
  12. Enjoy!
  1. I usually eyeball these ingredients, so feel free to use your judgement and tastebuds especially with the peanut sauce.
  2. You can always substitute the lettuce leaves for a heartier option such as tortillas.
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  • I’m going to cook these tonight!