Thai Chili Shrimp Lettuce Wraps
A restaurant quality dish of Thai Chili Shrimp Lettuce Wraps made in 20 minutes!
Servings: 4 servings
Calories: 363kcal
Ingredients
- 1 lb shrimp tail-off, deveined, and peeled
- 2 tablespoon soy sauce
- 2 tablespoon olive oil
- 2 tablespoon sweet Thai chili sauce
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, minced
- 2 cloves garlic, minced
For the Sweet Thai Chili Mayonnaise
- ½ cup plain Greek yogurt
- ¼ cup mayonnaise
- 3 tablespoon sweet Thai chili sauce
- 2 tablespoon fresh lime juice
- 1-3 teaspoon Sriracha (more or less, depending on spice tolerance)
For the Lettuce Wraps:
- 1 head Boston/bibb lettuce, leaves removed and rinsed
- 2 large carrots, shredded
- 3 green onions, chopped, for topping
- ¼ cup cilantro, chopped, for topping
Instructions
Cook the shrimp:
- In a small bowl, whisk together the soy sauce, olive oil, sweet Thai chili sauce, rice vinegar, ginger, and garlic.
- Add the shrimp to a large bowl and then toss with the soy/Thai chili marinade.
- Heat a large skillet over medium-high heat.
- Add the shrimp and all of the marinade to the skillet and cook until shrimp is no longer translucent, and are all curled up, about 2 minutes on each side. Remove from the skillet and set aside.
Make Thai Chili mayonnaise
- Make the Thai Chili mayonnaise by combining all sauce ingredients in a small/medium bowl and whisking well.
Assemble:
- Assemble the lettuce wraps by placing 3-5 shrimp in each lettuce leaf, top with shredded carrots, cilantro, green onions, and drizzle with Thai chili mayonnaise.
- Serve and enjoy!
Nutrition
Calories: 363kcal | Carbohydrates: 18g | Protein: 28g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 293mg | Sodium: 1750mg | Potassium: 382mg | Fiber: 2g | Sugar: 14g | Vitamin A: 7521IU | Vitamin C: 14mg | Calcium: 227mg | Iron: 3mg