Shrimp Lettuce Wraps with Peanut Sauce

A healthy and super easy dinner recipe that is incredibly delicious!  Shrimp is sauteed with red pepper and onions, served in butter lettuce cups with a fresh cilantro, bean sprouts and pepper salad and drizzled with our Cambodian Coconut Peanut Sauce.  

Shrimp Lettuce Wraps with Peanut Sauce

Ingredients For Shrimp:

Raw Colossal Shrimp 4-6 per person - cleaned shelled tail removed - cut into 1/4 inch pieces or use smaller size shrimp if keeping whole *see NOTE below 
1 1/2 Tbsp Sesame seed Oil
Pinch of salt

1 Tbsp Soy Sauce
1/2 Cup Red Pepper diced 
1/2 Cup Onion diced

Salad Ingredients:

1 cup Red and Yellow Pepper julienned - I used the sweet tri-color mini peppers cut into thin strips
1 cup Mung Bean Sprouts
1/2 cup Spring Onion - cut thin at an angle 
1 cup Fresh Cilantro - loosely packed 

2 Heads of Butter Lettuce - gently separate leaves - approximately 3-4 leaves per person 
Wozz! Cambodian Coconut Peanut Sauce

Recipe:

Clean and Prep Your Shrimp 

*Note: The shrimp have been left whole for the photo, however I usually cut the colossal shrimp into 3 equal pieces.  This makes for even cooking and makes it easier to roll up the lettuce leaves and eat in general. For shrimp sizes Extra Large and smaller, you can leave whole (and use a few more per person for serving).  

Marinate Shrimp

Season the shrimp pieces with a pinch of salt, allow to sit for a few minutes before adding the sesame oil.  Toss until well combined and set aside.

Make Your Salad and Prepare Lettuce Leaves 

While the shrimp marinates, prep your salad and butter lettuce leaves.

Cook Your Shrimp

In a hot skillet, add the marinated shrimp evenly around the skillet so pieces have a little space between them.  Leave until the shrimp begin to color and lift easily away from the skillet (about 2 minutes).  Give a little longer if sticking.

Add diced peppers and onions and give everything a toss together until the vegetables begin to soften (about 1 minute).

Remove from the heat before finally adding the soy sauce and toss a few times to coat evenly.

Serve 

Transfer shrimp to a warm serving bowl and serve immediately along with the undressed salad, lettuce leaves for wrapping and Wozz! Cambodian Coconut Peanut Sauce

Notes:

You can swap out shrimp for chicken, beef or tofu in this recipe just adjust the cooking time as needed for the protein.