Wednesday, March 5, 2014

Shrimp Lettuce Wraps w/ Creamy Sriracha Sauce

This has become one of my super quick go-tos on busy nights.  It's easy to keep the ingredients on hand and it's really healthy.  I love tacos, and lettuce wraps are basically just Asian flavored tacos.  They are a great main dish, but would also make a nice appetizer to a multi-course meal.  Another bonus with this dish, is that is just as easy to make 10 servings as it is 1 serving; it all depends on how much shrimp you thaw/buy.

Shrimp Lettuce Wraps
peeled deveined shrimp (I suggest 1/3 lb per person and I like 31-40 size for this)
lettuce leaves, green leaf or bibb/Boston works best (2-3 per person)
garlic teriyaki stir-fry sauce (1 Tbsp per serving; save some time and just use a good a bottled sauce)
additions:
radishes, bean sprouts, cucumbers, carrots, lime wedges, etc.

   Salt and pepper shrimp.  Saute over med-high heat in a little bit of oil (I like to use coconut or avocado) for about 2 minutes per side.  Toss with sauce and cook another minute so sauce glazes the shrimp and shrimp is cooked through.
   *I have also done this with strips of crispy tofu.  Also seriously delicious.

Creamy Sriracha Sauce
2 Tbsp fat free Greek yogurt
1 Tbsp mayo (any fat content, I use olive oil mayo)
2 tsp sriracha

Combine.  Makes 2 servings.

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