mint

Shrimp Lettuce Wraps

Last spring one of my friends was preparing for a surgery and was on a very restrictive diet. To liven things up, I offered to make supper with lots of fresh ingredients from the farm. It was a really fun challenge to prepare a 5-course meal that was under 1000 calories.

This is the first course in the Asian-themed, low-calorie, five-course meal: shrimp lettuce wraps as an appetizer.

 
 

ingredients

  • 2 Tbsp lime juice

  • 1 to 2 Tbsp gochujang (which is a Korean hot pepper paste), or your favorite hot sauce

  • 1 Tbsp oil (try sesame if you have it)

  • 2 tsp honey

  • 1 green garlic, grated (or 1 clove garlic)

  • 2 tsp grated fresh ginger

  • 1 lb small shrimp, peeled and deveined

  • 1 head romaine lettuce (or other head lettuce), leaves separated

  • 1 cucumber, cut in small cubes

  • several radishes, sliced (or substitute salad turnips)

  • several leaves fresh mint (or basil, or cilantro), cut in small ribbons

directions

Combine lime juice, gochujang, oil, honey, garlic, ginger, and shrimp in a bowl, stir, and let marinate in the fridge for an hour.

Preheat oven to 425. Arrange shrimp on a sheet pan and roast until just opaque throughout, about 10-15 minutes.

Allow shrimp to cool slightly, then lay out lettuce leaves and fill with shrimp, cucumbers, radishes, and mint.