“Deliciously Flavorful Vietnamese Shrimp and Veggie Lettuce Wraps (Keto-Friendly)”
Discover a delicious, keto-friendly Vietnamese shrimp and veggie lettuce wrap recipe that's perfect for a satisfying and healthy lunch. This flavorful dish combines succulent shrimp with fresh vegetables and herbs, all wrapped up in a buttery lettuce leaf. Enjoy this culinary masterpiece while satisfying your keto diet needs!
Allergens
Shellfish (shrimp)
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 1 head of butter lettuce, leaves separated
- 1 cucumber, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup bean sprouts
- 1/2 cup fresh basil leaves
- 1/4 cup fresh cilantro leaves
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon coconut sugar (for keto) or palm sugar (for non
- keto version)
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/4 cup chopped peanuts
Instructions
- In a small bowl, whisk together fish sauce, lime juice, coconut sugar or palm sugar, minced garlic, and grated ginger. Set aside.
- Heat a large skillet over medium high heat. Add the shrimp and cook until pink and cooked through, about 3 4 minutes per side. Remove from heat and let cool slightly. Slice into bite sized pieces.
- Assemble lettuce wraps by placing a few shrimp slices, cucumber, red bell pepper, bean sprouts, basil leaves, and cilantro leaves in the center of each butter lettuce leaf. Drizzle with the prepared sauce and top with chopped peanuts.
- Serve immediately and enjoy!
Chef’s Insight
To elevate the dish even further, serve with a side of fresh mango slices for an extra burst of flavor and color.
Notes
Make sure to use fresh, high-quality ingredients for the best results.