Succulent shrimp wrapped in butter lettuce with peanut sauce, fresh lime, and crunchy veggies for a light, flavorful dish.
# What You Need:
→ Shrimp
01 - 14 oz large shrimp, peeled and deveined
02 - 1 tablespoon vegetable oil
03 - 1 garlic clove, finely minced
04 - 1 teaspoon fresh ginger, grated
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon black pepper
→ Peanut Sauce
07 - 3 tablespoons creamy peanut butter
08 - 1 tablespoon soy sauce or tamari
09 - 1 tablespoon lime juice
10 - 1 teaspoon honey or maple syrup
11 - 1 teaspoon sesame oil
12 - 2 tablespoons warm water
→ Vegetables and Assembly
13 - 1 head butter lettuce, leaves separated, washed, and dried
14 - 1 small carrot, julienned
15 - 1 small red bell pepper, thinly sliced
16 - 1/4 cup cucumber, julienned
17 - 2 tablespoons roasted peanuts, chopped
18 - 1 lime, cut into wedges
19 - 2 tablespoons fresh cilantro leaves
20 - 1 tablespoon green onions, thinly sliced
# Directions:
01 - In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, and warm water until smooth. Adjust consistency with additional water as needed. Set aside.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add minced garlic and grated ginger, cooking for 30 seconds until fragrant.
03 - Add shrimp to the skillet, season with salt and pepper, and stir-fry for 3 to 4 minutes until pink and cooked through. Remove from heat immediately.
04 - Arrange separated butter lettuce leaves on a large serving platter.
05 - Spoon cooked shrimp evenly into lettuce cups. Top each wrap with julienned carrot, sliced bell pepper, julienned cucumber, and a drizzle of peanut sauce.
06 - Garnish with chopped roasted peanuts, fresh cilantro, and sliced green onions. Serve immediately with lime wedges on the side.
