I just love restaurant-quality meals that are simple enough to make at home, and this one is no exception! This is a fun twist on lettuce wraps that will impress your family (and company) for sure! Plus, since lentils are one of the fastest cooking pulses (see below) and it takes just minutes to cook shrimp, this could easily be a weeknight meal.
Sponsor Shoutout: Pulses
Until recently, I did not realize that the word “pulses” was a common international term for the family of legumes that includes dry peas, beans, lentils, and chickpeas. It’s funny to learn something new about a food group we’ve loved and enjoyed for many years. Pulses are great for so many reasons. First of all, they are a real food! And they’re also easily accessible, affordable, and sustainable. As a Pulses Ambassador (in honor of the UN naming 2016 the International Year of Pulses to increase awareness around the benefits of pulses), I’m proud to include this recipe in a great little series with so many other yummy dishes. Take the Pulse Pledge to formally commit to adding pulses into your weekly meals!
- ½ cup dried green lentils
- 1 tablespoon olive oil or coconut oil
- 4 green onions, chopped (white and green parts)
- 1 pound shrimp, peeled and deveined
- 2 tablespoons peeled and minced fresh ginger
- ⅛ teaspoon cayenne (red) pepper
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- ¼ cup fresh cilantro leaves
- Bibb lettuce cups, for serving
- Combine the lentils with 1½ cups water in a saucepan over high heat. Once it boils, turn down to a simmer and cook uncovered until the water is almost all the way evaporated and the lentils are tender, about 20 - 30 minutes.
- Heat the oil in a large skillet or wok over medium heat. Sauté the green onions until they soften, about 2 - 3 minutes.
- Add the shrimp, lentils, ginger, and red pepper to the pan. Cook while stirring until the shrimp is pink and cooked all the way through, about 4 - 5 minutes.
- Stir in the soy sauce and sesame oil and let cook down for a minute or two. Sprinkle on the cilantro, spoon into lettuce cups, and serve.