Crunchy iceberg lettuce cups are a fun (and low-calorie!) way to serve this shrimp stir-fry. Choose the largest head of iceberg you can find and save any leftovers for sandwiches or salads. If you don't have enough large leaves, simply stack two smaller leaves together.
- Prep time 30 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Lettuce Wraps:
Peanut-Lime Sauce:
Method
Peanut-Lime Sauce: In bowl, whisk together peanut butter, lime juice, soy sauce, honey, garlic, pepper and 2 tbsp water. Set aside.Lettuce Wraps: Halve and core lettuce; gently separate 8 large leaves, trimming if necessary to make 5-inch (12 cm) lettuce cups. Set aside.
In large nonstick skillet or wok, heat half of the oil over medium-high heat; cook shrimp, turning occasionally, until pink and opaque throughout. Remove to cutting board; halve lengthwise. Set aside.
In same skillet, heat remaining oil over medium heat; cook garlic and ginger, stirring, until fragrant, about 20 seconds. Add bok choy, carrot, salt and pepper; cook, stirring, until tender-crisp, about 2 minutes. Stir in bean sprouts, green onion and shrimp.
Spoon shrimp mixture into lettuce cups. Drizzle with sauce and sprinkle with peanuts.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 249 mg
- Sugars 8 g
- Protein 16 g
- Calories 230.0
- Total fat 13 g
- Potassium 578 mg
- Cholesterol 64 mg
- Saturated fat 2 g
- Total carbohydrate 15 g
%RDI
- Iron 19.0
- Folate 39.0
- Calcium 10.0
- Vitamin A 58.0
- Vitamin C 35.0
