Thai Shrimp Lettuce Wrap Food
THAI SHRIMP LETTUCE WRAP
Flavored with curry, soy sauce,peppers and sesame oil,Thai Shrimp Lettuce lets you eat a wrap that is lower carb and lower calorie.
Provided by Inger
Categories Main Dish
Number Of Ingredients 16
Steps:
- Sautee peppers and onion in oil. When nearly tender add shrimp and garlic. In a medium bowl, whisk together flavor mix. When shrimp is nearly done, stir in flavor mix and stir until incorporated. Spoon on to lettuce leaves, allowing sufficient uncovered space for guests to "wrap" Top with chopped cilantro & lime juice and serve.
Nutrition Facts : Calories 347 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 239 milligrams cholesterol, Fat 13 grams fat, Fiber 4 grams fiber, Protein 29 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1506 grams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
THAI SHRIMP WRAPS
This is out of the September 2009 "Oxygen" magazine. I made this using cooked baby shrimp...and flour tortillas...very refreshing...
Provided by teresas
Categories Lunch/Snacks
Time 10m
Yield 2 wraps, 2 serving(s)
Number Of Ingredients 9
Steps:
- Place the tortillas on a flat surface and layer lettuce followed by shrimp, cucumber, cilantro and peanuts.
- Sprinkle with seasonings, if desired.
- Roll up securely and serve.
THAI LETTUCE WRAPS
This is one of Rachael Ray's recipes that I got off of the food network website. They're really incredible! Talk about flavor! It's from her 30 minute meals show. However, this took me about 35 minutes to make (with the sesame noodles that she made with them on the same show) probably because I can't chop as fast! They go perfectly with her recipe for 'Cold and Spicy Sesame Noodles'(which can be made un-spicy very easily), which I will also be posting.
Provided by ChipotleChick
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a large skillet over high until hot.
- Add the vegetable oil, then the chicken.
- Cook for two minutes stirring constantly.
- Toss in the ginger, garlic, bell pepper, cabbage/carrot mix and green onions.
- Stir-fry another two minutes.
- Add the plum sauce and toos for one minute, then add the basil.
- Drizzle in fish sauce and turn to coat evenly.
- Pour into a bowl.
- Place small heaps of chicken mixture onto a 1 or 2 leaf thick piece of lettuce.
- Sprinkle cucumber over it and fold to eat like a taco.
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