Fresh, crisp romaine lettuce leaves filled with vegetables, shrimps and drizzled with a delicious, creamy Asian almond butter sauce. A fun and easy lunch option that tastes as good as it looks.
Ingredients:
(makes about 6 lettuce cups)
Sauce:
- 2 tbsp almond butter
- 1 tbsp coconut oil (melted)
- 1 tbsp rice wine vinegar
- 2 tsp tamari (gluten free soy sauce)
- 1/2 tsp minced garlic
- 1/2 tsp finely grated ginger
- 1 tsp honey
- pinch of cayenne pepper
Filling:
- 12 medium sized shrimps, peeled and deveined
- fresh and firm romaine lettuce leafs
- 1 carrot, julienned
- 1 sweet potato, boiled and cut into match sticks
- 1 cucumber, julienned
- 1/2 red cabbage, thinly sliced
- fresh mint leaves
- fresh coriander leaves
Preparation:
- Sprinkle the shrimp with salt and pepper and stir-fry in a bit of coconut oil until cooked through
- Top each lettuce leaf with a bit of mint, coriander, sweet potato, cucumber, cabbage and carrot sticks
- Place the shrimp on top and drizzle generously with the almond butter sauce
- Serve immediately
