Spicy Sriracha Shrimp Lettuce Wraps

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I have been making these sriracha shrimp lettuce wraps for a while now and my husband LOVES THEM! They are sweet, spicy, low carb, and really filling! I call that a win/win!

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A few notes about the ingredients- liquid aminos taste EXACTLY like soy sauce, but are free from soy and high sodium. Soy is really bad for fertility. Toasted sesame oil is one of my favorites because a little goes a long way and it is SO flavorful and delicious. It gives that Chinese food flavor. I chose to use Wildbrine probiotic sriracha because we can all use more probiotics! They are so important for gut health. Gut health is imperative in our lives because our immunity lives in our guts. It was really good, but you can use any sriracha your heart desires. I always use Primal Kitchen mayonnaise because it is made with avocado oil and free of gluten, sugar, and dairy! 

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First, you need to make your marinade for the shrimp. I marinate these AT LEAST 30 minutes before cooking, but the longer the better. I will usually start marinating them mid-morning of the day I am cooking them. 

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For the marinade, mix peanut oil, liquid aminos, rice vinegar, toasted sesame oil, sriracha, and sesame seeds in a measuring cup and pour it over your raw shrimp in a bag or container. Refrigerate until you are ready to cook them.

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Heat up your skillet with a small spritz of olive oil if you think your pan needs it. Mine didn’t because I use my cast iron and I always spray it with oil after I clean it. That keeps it in good condition. Work in batches, careful not to crowd the pan. It took me 3 batches to grill a pound of shrimp. Grill 3 minutes or so per side, until the shrimp have a fine crust on the skin and are opaque. 

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While the shrimp grills, make your cilantro avocado sauce. In a food processor or mini blender, add cilantro, fresh lime juice, mayo, and sea salt. If you don't like mayonnaise, don't make the sauce! You could easily make these with no sauce or top with avocado instead. Easy fix! 

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To make your lettuce wraps, cut the bottom off your iceberg lettuce so you have a flat surface on your cutting board. Then cut the lettuce in half. This makes it MUCH easier to peel the lettuce cups off and work with. 

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Assemble your lettuce wraps! Lettuce wrap + shrimp + sauce + garnish with green onions! 

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Spicy Sriracha Shrimp Lettuce Wraps
Ingredients
  • 1/4 cup peanut oil
  • 1 teaspoon liquid aminos
  • 1/2 teaspoon rice vinegar
  • 1 tablespoon sriracha
  • 1 tablespoon sesame seeds
  • 1 pound peeled and deveined raw shrimp
  • one head iceberg lettuce
  • garnish with green onions
Instructions
Marinate shrimp for at least 30 minutes. Working in batches, grill shrimp in a skillet over medium high heat. Grill 3 minutes per side and remove to a dish which others cook. Cut bottom off iceberg lettuce and then cut in half. Peel lettuce the make cups. Garnish with green onion or cilantro lime sauce.
Details
Prep time: Cook time: Total time: Yield:
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Cilantro Lime Taco Sauce
Ingredients
  • 1 fresh lime juiced
  • 1/4 cup cilantro
  • 2 tablespoons mayonnaise
  • salt to taste
Instructions
Combine all ingredients in blender or food processor and blend until smooth. Pour on tacos!
Details
Prep time: Cook time: Total time: Yield: