This is a fun twist on lettuce wraps that will impress your family for sure! These Shrimp and Lentil Lettuce Wraps could easily be a weeknight meal.
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.
Shrimp and Lentil Lettuce Wraps
This is a fun twist on lettuce wraps that will impress your family for sure! These Shrimp and Lentil Lettuce Wraps could easily be a weeknight meal.
Print Recipe
Servings: 4 servings
Ingredients
- 1/2 cup green lentils dried
- 1 tablespoon olive oil or coconut oil
- 4 green onions chopped (white and green parts)
- 1 pound shrimp peeled and deveined
- 2 tablespoons ginger fresh, peeled and minced
- 1/8 teaspoon cayenne pepper red
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1/4 cup cilantro fresh
- cups Bibb lettuce for serving
Instructions
- Combine the lentils with 1 1/2 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.
Notes
1. Gluten-free when using gluten-free soy sauce.
2. We recommend organic ingredients when feasible.
2. We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Shrimp and Lentil Lettuce Wraps
Amount Per Serving
Calories 239
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 286mg95%
Sodium 1639mg71%
Potassium 382mg11%
Carbohydrates 16g5%
Fiber 7g29%
Sugar 1g1%
Protein 31g62%
Vitamin A 215IU4%
Vitamin C 8.2mg10%
Calcium 188mg19%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.
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These were awesome! I drizzled a little of the sauce form your Asian salmon fish cakes on top. It was a success with everyone, even our 3 year old :)
Looks so delicious! My kids will surely love this! I’ll give this a shot! :) Thanks for sharing!
I added a whole grated carrot to the onion and of course garlic. We garnished with chopped peanuts and sriracha! :) fantastic recipe – fun info on pulses.
(And we bought too small a head of Bibb — needed bigger for sure. Thinly sliced radishes will provide a zippy little crunch next time too.)
I love this recipe which I plan to serve with sushi white rice.
Lisa, I used your challenge again in my First Year Seminar classroom and as usual, the students who took the challenge said they had no idea that processed food had so many chemicals. They also found it hard to do the challenge, but once they learned how, they became converts. Yaaay Lisa!!
By the way, Daniel ate pulse in the old testament and swore he could be just as healthy on his pulse and water diet as the king’s royal cabinet on their rich diet of idol worship meat, but that he was not offending God as they were. So pulse is as old as the Old Testament. Thought you might like to know this. lol
This looks good, but I can’t eat shrimp, so I think I’ll sub some pre-cooked chicken. :)
Lisa, this one looks great! I think everyone in my family will enjoy it. Thanks so much for sharing.
Would you want to serve this with something else? I portion seems small for my husband for dinner.
Am I the only one who thinks so?
Hi there. You can always scale up for larger portion sizes and add whatever sides you wish. :)
Definitely going to try this one very soon! I love lettuce wraps just never thought to use lentils & shrimp. Thank you for this recipe.
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