Thai Chili Shrimp Lettuce Wraps are the perfect light meal with a zip of flavor!
Before I jump into just how amazing these Thai Chili Shrimp Lettuce Wraps are- Let me start with this! I’m so jazzed because summer is officially winding down. And the fact that summer is winding down means a couple different things for me this year. One, that (Yay) yes, we are finally on the gradual decline of AZ’s horrific weather and I’m about 2 months out from being someone’s momma. You could say I’m in full countdown mode. I cannot wait to meet my sweet babe and in very nice weather while we are on the topic. haha.
Anyways, let’s get down to business and talk about this recipe, shall we?! These Thai Chili Shrimp Lettuce Wraps are like the quintessential summer meal. I mean, just look at that stunner of a dish. Perfect for a light lunch or dinner, or to serve as an appetizer for guests if you are doing a dinner party.
Love theseThai Chili Shrimp Lettuce Wraps?! You will love:
Did you make this recipe?! Be sure to tag me on Instagram @theseasonaljunkie I love to see your creations!
Thai Chili Shrimp Lettuce Wraps
Looking for a light protein packed lunch?! These Thai Chili Shrimp Lettuce Wraps are calling your name! Click for the recipe!
Ingredients
- 1 Pound, Peeled and Deveined Shrimp- tails removed
- 1 tbsp Olive Oil
- Salt and Pepper
- 1 Head of Butter Lettuce, Leaves Removed and cleaned
- 1 Daikon, peeled into ribbons
- 1 Carrot, peeled into ribbons
- 1 Avocado, diced
- 1/4 cup Chopped Green Onion
- 1/4 cup Chopped Cilantro
- Sesame seeds
- Thai Chili Sauce for cooking shrimp:
- 1/3 cup Thai Chili Sauce
- 2 tbsp Lime juice
- 2 tbsp Soy Sauce
- 2 tsp Chili Paste
- Thai Chili Mayo:
- 1/4 cup Mayo
- 1/4 cup Thai Chili Sauce
Instructions
Mix Thai Chili Sauce for the shrimp in a small bowl and set aside. In another small bowl toss mayo and thai chili sauce and set aside.
Add oil to a pan and cook on medium heat. Add shrimp and cook for about a minute. Flip shrimp. Add your thai Chili Sauce for cooking shrimp and cook until shrimps are pink, cooked through, and no longer translucent. Turn off heat and set aside.
Add Ribboned Daikon and Carrot to Thai chili Mayo and toss.
Now it's time to assemble. On a butter lettuce leaf add daikon and carrot, then shrimp and avocado. (be sure to remove tails). Top with sesame seeds, chopped cilantro, and chopped green onion. Enjoy!
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