Sunny Lime Shrimp Lettuce Wraps

Sunny Lime Shrimp Lettuce Wraps

What You'll Need:

• Cutting Board
• Large Chopping Knife
• 1 Medium Sized Bowl
• Ziplock Bag
• Frying Pan
• Tongs
• 1 Small Saucepan
• Whisk
• Carrot Peeler

Ingredients:

• 2 Limes (for zest and juice)
• 2 Tablespoons Vegetable Oil
• 2 Tablespoons Soy Sauce (I use low sodium)
• 3 Teaspoons Ginger
• 2 Cloves Garlic
• 2 Green Onions
• Small Bunch of Shallots (3-5 or about 1 tablespoon chopped)
• 1 Tablespoon Honey
• 1 Shake Red Pepper Flakes
• 1 Bag Raw, Veined and Peeled  Shrimp (defrost!)
• 1 Head Iceberg Lettuce (or any other hearty lettuce that is bowl-like in shape)
• 1 Carrot
• 1 Small Bunch Fresh Cilantro
• 1 Small Bunch Fresh Arugula
• 1 Small Handful Fresh Basil
• 2 Tablespoons Peanuts

Directions:

1. Zest and squeeze lime into bowl
2. Stir in lime juice, veggie oil and soy sauce
3. Add ginger and the garlic
4. Add a shake or two of the red pepper flakes
5. Chop shallots, green onions (up until the stalk is dark green, so technically green onions and chives) and cilantro and add to bowl
6. Stir in honey
7. In ziplock bag, add shrimp and marinade and refrigerate no more than 2 hours (the lime juice will actually cook the shrimp!)
8. Heat vegetable oil in frying pan on medium heat until hot
9. Add shrimp, setting leftover marinade to the side
10. Cook shrimp for 2 minutes each side, just until pink, be careful not to overcook!
11. Put marinade in saucepan and bring to boil (this will cook off all the germs) and let simmer to thicken, remember to stir! If it's not thick enough, add 1 tablespoon of each - soy sauce, water and flour (shake!) to thicken
12. Add shrimp to marinade
13. Shred carrot 
14. Crush peanuts
15. Chop arugula, basil and mint
16. Wash lettuce and break off leaves per wrap
17. Add shrimp to lettuce and garnish with shredded carrot, arugula, basil, mint and crushed peanuts

I know, I know. The picture makes it look like it may be from another planet and the recipe seems a bit fancy and finicky. It's not. It is really quick to prepare - just a marinade and some chopped herbs. The shrimp cooks so fast. This is so zippy and light, it's perfect for on the go. Next time, to make it a bit heartier, I will definitely be adding rice to the wraps. I'm thinking I'll toss in some more cilantro, a little more lime and some sour cream in the rice. I'm really excited to make this one again.

What's up next? Well, you'll be happy to see some actually yummy looking pictures of some still amazing food. I have a honey mustard horseradish chicken pot pie and a fabulous spread for a True Blood party my friend Ann and I had this weekend, so stay tuned - tomorrow there will be more!


Ok, ok. Bonus picture of my herb containers for your viewing pleasure :)