If you’re trying to spice up your Super Bowl Menu or looking for a light, gluten-free lunch or dinner, this shrimp lettuce wraps could be the answer!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost To Make: $14-$17
Serving: 4


For the Lettuce Wraps:

  • 1 head of Lettuce.
  • 1 lb large Shrimp, peeled and deveined
  • Salt and Pepper
  • 1 Tbsp olive oil
  • 1 Avocado, sliced into strips
  • ½ Cucumber, sliced into strips
  • ½ bunch Cilantro
  • 1 medium Carrot, cut into matchsticks

Peanut Dipping Sauce:

  • ¾ cup Newman’s Own lowfat sesame ginger dressing (P.S. this dressing contains wheat so if you’re gluten free, try: Braggs ginger sesame)
  • 2 Tbsp creamy peanut butter (microwave 30 sec if peanut butter refrigerated)


  1. Rinse and pat dry your shrimp. Sprinkle shrimp with salt and pepper. Add 1 Tbsp olive oil to a large hot non-stick skillet. Once oil is hot, add shrimp and saute on med/high heat 2 min per side or until cooked through. Don’t overcook them or they will turn rubbery.
  2. Cut your cucumber and carrot into thin matchsticks. Slice your avocado into strips. You should find a prettier avocado though; one that doesn’t look as sickly as mine.
  3. Make your dressing by whisking together the ¾ cup sesame ginger dressing with the 2 Tbsp peanut butter. If you have a tightly sealed tupperware, you can put it int there and shake ‘er up until it’s nice and smooth. This sauce is so so tasty and way too easy!
  4. Assemble your lettuce wraps with a lettuce leaf, several strips of carrot and cucumber, a decent slice of avocado, 2 shrimps and a couple good sized sprigs of cilantro. Don’t skip on the cilantro. At least give it a whirl. It totally reminds me of spring rolls and makes the entire spring roll dangerously enticing. Then drizzle the top with the peanut dipping sauce. Yum!

This is a recipe fromNatasha's Kitchen

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