Sriracha Lime Shrimp Lettuce Wraps
Make these Sriracha Lime Shrimp Lettuce Wraps to enjoy a light meal with some heat and cool it down with a refreshing avocado cabbage topping!
Servings: 2
Ingredients
Sriracha lime shrimp
- 2 limes juice of
- 1 tbsp cornstarch
- 1 1/2 tsp sriracha
- 16 large shrimps
Avocado cabbage slaw
- 1 Avocado cubed
- 1/2 red onion finely chopped
- 1/3 red cabbage thinly sliced
- 2 tbsp lemon juice
- 1/2 tsp salt
- iceberg lettuce leaves To serve
Instructions
- In a small bowl, mix lime juice, cornstarch and sriracha. Pour the mixture in a pan and place the pan over medium heat until the mixture is warm and starts simmering.
- Add in jumbo shrimps and cook for 5-8 minutes until fully cooked. Stir constantly so all the shrimps are covers with the sauce.
- Make the avocado cabbage slaw by mixing cubed avocado, chopped onion, sliced red cabbage, lemon juice and salt in a bowl.
- Make lettuce wrap by placing cooked shrimp in the lettuce and top with the slaw. Serve immediately.
Notes
- Make sure to use raw shrimp for this recipe and cook it in the sriracha lime sauce. If using frozen cooked shrimp, the shrimp will become rubbery after it's cooked.
- You can use romaine, butter or iceberg lettuce for this recipe.
- This recipe is best served fresh.
Nutrition
Calories: 322kcal | Carbohydrates: 33g | Protein: 21g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 129mg | Sodium: 804mg | Potassium: 1167mg | Fiber: 12g | Sugar: 9g | Vitamin A: 1747IU | Vitamin C: 119mg | Calcium: 156mg | Iron: 3mg