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–+ servings
Three shrimp lettuce wraps on a tray.

High Protein Shrimp Lettuce Wraps

A delicious recipe for High Protein Shrimp Lettuce Wraps. So easy to make and ready in about 20 minutes. Say goodbye to take-out!
5 from 8 votes
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 1 serving
Calories: 269kcal
Author: Ana Frias

Ingredients 

  • 1 head butter lettuce or romaine lettuce hearts
  • ¼ cup low-sodium chicken broth
  • 1 Tablespoon hoisin sauce
  • ½ Tablespoon low-sodium soy sauce
  • 1 teaspoon  rice vinegar
  • ¼ teaspoon Asian sesame oil
  • 1 ½ teaspoon chili garlic sauce
  • ½ Tablespoon cornstarch
  • 1 Tablespoon canola or avocado oil  - divided
  • 30 grams cashews little less than ¼ cup, - coarsely chopped
  • 6 oz raw shrimp - deveined & cut into small cubes
  • 1 large garlic clove - minced
  • ½ large red bell pepper - seeded and diced
  • 3 green onions, the white and green parts - sliced
  • 2 Tablespoons chopped cilantro
  • 1 carrot - shredded or cut into thin strips.

Instructions

  • Divide the lettuce into leaves and set aside.
  • Make the sauce: In a small bowl, whisk together the chicken broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, chili garlic sauce, and cornstarch. Set aside.
  • In a medium skillet, heat ½ tablespoon canola or avocado oil over medium-high heat until almost smoking.
  • Add the shrimp and stir-fry until browned. About 2 minutes. Transfer the shrimp to a plate and discard any juices from the pan.
  • In the same skillet, heat the other ½ tablespoon of oil over medium-high heat.
  • Add the garlic, bell pepper, green onions, and carrots. Stir fry until tender-crisp, about 2 minutes.
  • Return the shrimp to the pan and add the cashews and cilantro. Add the soy-sauce mixture and stir-fry until the shrimp is throughly cooked. About 3 minutes.
  • Spoon the shrimp mixture evenly onto lettuce leaves.

Notes

1) If you don’t have a wok, use a cast iron skillet since they heat more evenly than a regular skillet. 
2) Make sure not to overcook the shrimp as it can turn rubbery. 

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Nutrition

Serving: 11 ¾ cup | Calories: 269kcal | Carbohydrates: 17g | Protein: 26g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 131mg | Sodium: 753mg | Fiber: 3g | Sugar: 7g