seasonal RECIPES for those who love to EAT

Becca's Menu

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What You Do


1. Thaw shrimp if frozen; rinse in cool water and let drain.


2. Gently remove leaves from head of lettuce.  Rinse under cool water. Set aside to drain in a large colander or on clean dishtowels.


3. Peel onion and cut into approximately 1-inch chunks.

 

4. Cut bell peppers in half lengthwise.  Remove and discard seeds and stems and peppers into 1-inch chunks.

 

5. Place onion, bell peppers, and garlic into a food processor fitted with a chopping blade. Pulse mixture for about 15-30 seconds or until finely chopped. (Note: If you don't have a food processor, finely mince vegetables by hand.)

 

6. Transfer mixture to a fine mesh strainer and set aside to drain.

 

7. Place cashews in food processor.  Pulse until chopped finely into pieces about the same size as the pepper & onion mixture.  Transfer cashews to a small bowl and set aside.


8. Remove shells and tails from cooked shrimp, if necessary.  Place shrimp in food processor. Pulse until finely chopped.

 

9. In a small mixing bowl, combine sweet chili sauce, cilantro leaves, lime zest, lime juice, and rice vinegar.  Stir until well mixed.


10. Heat a large non-stick sauté pan over medium high heat.  Add pepper and onion mixture to the dry pan and cook for approximately 4 minutes, stirring frequently.

 

11. Add cashews to the pan and cook for approximately 3 minutes more, stirring frequently.

 

12. Add shrimp and cook for one minute more, until shrimp are heated through.

 

13. Remove pan from heat; add chili sauce mixture to pan and stir until fully incorporated (approximately 1 minute).


14. Season with black pepper to taste and transfer the mixture to a serving dish.  Serve with plenty of lettuce leaves.

What You Need


1 head of butter lettuce

1/2 medium sweet yellow onion

1 red bell pepper

1 orange bell pepper

4 cloves of fresh garlic; peeled

3/4 c. roasted, unsalted, cashews
1 lb. of cooked shrimp 

1 c. sweet chili sauce

1/3 c. fresh cilantro leaves; minced

1 tbsp. lime zest

2 tbsp. fresh lime juice

2 tbsp. rice vinegar

1 tsp. black pepper


  Serves:


  Prep. Time:  15 minutes


  Cook Time: ​10 minutes


  Difficulty:​  Medium


Perfect for a light lunch or a healthy appetizer, these lettuce wraps are quick to make and full of flavor.  You can dial up the spice as much as you like by adding chili powder or a finely minced hot pepper to the chili-lime sauce.  For those watching their carbohydrate intake, these wraps are hearty and filling, and offer a tasty alternative to another burger without a bun.


Shrimp Lettuce Wraps