Shrimps in Lettuce Wraps
In a large resealable plastic bag, combine the first six ingredients; add shrimp. Seal bag and turn to coat; cover and refrigerate for 20 minutes.
- Cook1 h
- Total1 h
- Serves1
- LevelIntermediate
Ingredients
- 35gr\1.2oz gluten-free reduced-sodium tamari soy sauce
- 2 tbsp. orange juice
- 1 tsp. sesame oil
- 1 tsp. keto syrup (optional)
- 28gr\0.9oz ground ginger
- pinch of ground cinnamon
- 400gr\14oz uncooked large shrimp, peeled and deveined
- 1 MANGO SALSA instead of rice:
- 2 tbsp. medium mango, peeled and chopped
- 2 tbsp. chopped onion
- 2 tbsp. chopped sweet red pepper
- 1 tsp. chopped green pepper
- 1 to 2 tsp. chopped jalapeno pepper
- 2 tbsp. minced fresh cilantro
- 4 lime juice
- large lettuce leaves
Preparation
- In a large resealable plastic bag, combine the first six ingredients; add shrimp. Seal bag and turn to coat; cover and refrigerate for 20 minutes.
- For salsa, in a small bowl, combine the mango, onion, peppers, cilantro and lime juice. Cover and refrigerate until serving.
- Drain and discard marinade. Thread shrimp on two metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
- Grill, uncovered, over medium heat on each side or until shrimp turn pink. Place shrimp on lettuce leaves; top with salsa and serve.
