
These low carb Thai Shrimp Lettuce Wraps make a quick, easy and healthy meal. A great way to get Thai flavors without the junky take-out.

Recipe from All Day I Dream About Food
Visit Site- Prep: 15 m
- Cook: 5 m
- Marinate: 2 h
- Total: 2 h 20 m
- Servings: 6
Ingredients
Thai Shrimp
- 1 lb shrimp peeled, deveined, tails removed
- 1 1/2 tbsp Thai seasoning paste
- 1 tsp chili pepper paste (more if you like it hotter)
- 2 tbsp butter or olive oil
- 1/2 head iceberg lettuce separated into leaves
- 1/2 cup tomatoes chopped
- salt
- pepper
Cilantro Lime Mayo
- 1/4 cup mayonnaise
- 1 tbsp cilantro paste
- 1/2 tsp garlic paste
- 2 tbsp lime juice, fresh
- salt
- pepper
Instructions
- In a medium bowl, toss shrimp with Thai seasoning paste and chili pepper paste. Cover and refrigerate 1 to 2 hours to marinate.
- Heat a large skillet over medium high heat. Add butter or oil and swirl to coat. Add shrimp in a single layer and let cook 2 minutes, then toss and continue to sauté until cooked through, 1 or 2 more minutes.
- Divide shrimp among 8 lettuce leaves (4 or 5 shrimp per leaf, depending on the size of your shrimp). Sprinkle with chopped tomatoes and season to taste.
Cilantro Lime Mayo
- In a small bowl, combine mayonnaise, cilantro paste, garlic paste, lime juice, salt and pepper. Mix well and drizzle over shrimp.
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