Due to popular demand, here’s the recipe for the shrimp lettuce wraps I posted on Instagram a couple of weeks ago!
Shrimp Lettuce Wraps with Green Apple Slaw
Makes 4 wraps
For the shrimp/wraps…
- 1 pound uncooked medium shrimp, de-veined with tails off
- 4 large pieces Boston/Bibb lettuce
- 1 avocado, sliced
- 1.5 tsp Thai curry paste
- 1/2 tsp ginger
- Shredded mozzarella cheese, to taste
For the slaw…
- 1/2 pound red cabbage, sliced*
- 1 carrot, shredded*
- 1/2 cup fresh parsley, chopped*
- Half of a red onion, diced
- 1 green apple, finely sliced
- Juice of 1 lemon
- 1/3 cup of grapeseed or extra virgin olive oil + an extra tablespoon or two
- 3 tbsp apple cider vinegar
- salt & pepper to taste
*Note – If you don’t want to buy the cabbage, carrot, and parsley separately, Whole Foods has a fresh Thai cabbage mix that you can buy and use instead. If opting for this, get about a half pound.
- Combine the red cabbage, carrot, parsley, red onion, and green apple slices in a bowl.
- In a separate bowl, mix the lemon juice, oil, apple cider vinegar, and salt and pepper. Pour over the dry ingredients in the first bowl and stir.
- Add 1-2 tablespoons of the grape seed or extra virgin olive oil to a pan over medium heat. Add the shrimp and season with salt, pepper, chili paste, and ginger. Cook for about three minutes per side or until the shrimp is cooked through.
- Arrange wraps in this order: lettuce, avocado slices, slaw, shrimp, cheese.
Things I love about this meal:
- No bread
I can’t take any credit for these. All props go to Tim, who is now requesting we all call him the culinary mastermind behind Fitness & Feta. While he is definitely more skilled in the kitchen than I am, I’m the baker and do still come up with a lot of meal ideas. Tim is just better at executing and getting creative with ingredients. For example, it was my idea to have shrimp lettuce wraps, but I would never think to pair a green apple slaw with them.
I loved the crunch and crispness that the cabbage brought to this dish. Also, the curry paste adds a bit of heat to the shrimp, but there are enough other cooling elements to the meal that it’s definitely not too spicy. If I can handle it, you guys definitely can too. Actually, for those of you who prefer some heat, I’d double the amount of paste.
We’ll definitely be adding these to our list of “usuals!”
Do you ever make lettuce wraps? What kind? Are you a better cook or baker? Do you get creative with ingredients or like to follow a recipe? Who in your house does the cooking? What’s your spice tolerance like?