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Shrimp Lettuce Wraps with Thai Basil – Bariatric Edition

Print Recipe
Servings 2
Calories 135 kcal

Ingredients
  

  • 8 Ozs Shrimp (peeled, deveined, small)
  • 1 Tsp Rice Vinegar
  • 1/2 Tsp Avocado Oil
  • 1 Tsp Tamari
  • 2 Tbsp Thai Basil (chopped)
  • 1 Tbsp Raw Peanuts (chopped)
  • 1 Head Boston Lettuce (leaves separated)

Instructions
 

  • Bring a small pot of water to a boil. Add the shrimp and cook for two minutes, until bright pink and cooked through. Drain and set aside to cool.
  • Add the shrimp, vinegar, oil, tamari, basil, and peanuts to a bowl. Toss well to combine.
  • Divide the shrimp evenly between the lettuce cups. Serve and enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to two days.
Serving Size: One serving is equal to three lettuce wraps.
More Flavor: Add a pinch of chili flakes.
 
Nutrition:
 
Fat..........4g
Carbs......1g
Fiber.......0g
Sugar......0g
Protein....24g