1 lb Shrimp (peeled, de-veined; ~48 small shrimp)
2 tbsp Coconut aminos
1/4 cup Olive oil (divided)
1 tbsp Fish sauce
2 tsp Lime juice
1/4 tsp Crushed red pepper flakes (or more if you like more heat)
16 leaves Bibb lettuce
1/3 small Cucumber (~3 oz; julienned)
1 large Avocado (diced)
1/4 cup Peanut butter (creamy)
1/4 cup Coconut aminos
1 1/2 tbsp Lime juice
1/2 tsp Crushed red pepper flakes (to taste)
1/4 tsp Sea salt
1/4 tsp Garlic powder (optional)
Green onions (sliced)*
In a medium bowl, whisk together the coconut aminos, 2 tablespoons (30 mL) olive oil, fish sauce, lime juice, and crushed red peppers.
Add the shrimp and mix to coat. Cover and let sit for 30 minutes to marinate.
Meanwhile, whisk together the ingredients for the peanut sauce. Set aside.
Heat the remaining 2 tablespoons (30 mL) oil in a large pan or wok over medium heat. Add the shrimp and saute for 4-6 minutes, until white, opaque, and cooked through.
Divide the shrimp, cucumbers, and avocados among the lettuce leaves. Drizzle with peanut sauce. If desired, garnish with green onions, roasted peanuts, and lime wedges.
Serving size: 4 lettuce wraps (each with 4 shrimp, 1/4 oz cucumber, 1/16 avocado, and 1/2 tbsp peanut sauce)
Net carbs: 10 g
Fat: 31 g
Protein: 29 g
*(Garnishes not included in nutrition facts)
Recipe courtesy of Wholesome Yum