These low carb Thai Shrimp Lettuce Wraps make a quick, easy and healthy meal. A great way to get Thai flavors without the junky take-out. This post is sponsored by Gourmet Garden.
There’s a little myth floating around abut food bloggers that they always have lots of food made and dinner ready every night. It’s a persistent misconception that because we are around food all day, creating it, photographing it and writing about it, we must have our act together about food as a whole. Everything made from scratch, perfectly plated, hot and delicious for our hungry families. Haha, if you only knew the truth. If you saw the chaos that results from trying to get photos of freshly baked cookies and hot main courses. If you saw the panic we are in to get that perfect shot of the gooey cheese or melty chocolate, the disarray in our kitchens after we’ve created out masterpiece, and our full-on exhaustion when we’ve finally cleaned up our mess and done all the dishes.
The reality is that half the time, our families come home from school and work and we have nothing to feed them. Well, we may have a gorgeous cake for dessert (already cut into, of course. Maybe even a bit taken out of it for photos), but dinner was a complete afterthought. So just like you, we are often in search of shortcuts and easy ways of getting dinner on the table. I make almost everything for my family from scratch, so it’s a relief when I can find something that cuts down on prep time for me.
After a long day of baking and food styling, I don’t relish chopping herbs and spices. So the Gourmet Garden herb pastes are one of my go-to shortcuts. I was excited about discovering their new Thai Seasoning Paste because I love anything Thai. It has lemongrass, ginger, cilantro, and chili, all perfectly blended together. Have you ever tried to chop fresh lemongrass? Not an easy thing to do! It usually requires a food processor and that’s just another thing to clean.
The paste pairs so nicely with many foods, and I wanted an easy, light meal that didn’t require a lot of prep work on my part. I simply marinated my shrimp in the paste for a few hours (you could even leave it overnight in the refrigerator) and made up a little cilantro lime sauce. All I had to do was sauté my shrimp, divide it into lettuce leaves, and dinner was done. So easy, so full of great flavour, and I didn’t have to dirty my food processor!
- 1 lb shrimp peeled, deveined, tails removed
- 1 1/2 tbsp Gourmet Garden Thai Seasoning Paste
- 1 tsp Gourmet Garden Chili Pepper Paste more if you like it hotter
- 2 tbsp butter or olive oil
- Half a head iceberg lettuce separated into leaves
- 1/2 cup chopped tomatoes
- Salt and pepper to taste
- 1/4 cup mayonnaise
- 1 tbsp Gourmet Garden cilantro paste
- 1/2 tsp Gourmet Garden garlic paste
- 2 tbsp fresh lime juice
- Salt and pepper to taste
In a medium bowl, toss shrimp with Thai seasoning paste and chili pepper paste. Cover and refrigerate 1 to 2 hours to marinate.
Heat a large skillet over medium high heat. Add butter or oil and swirl to coat. Add shrimp in a single layer and let cook 2 minutes, then toss and continue to sauté until cooked through, 1 or 2 more minutes.
Divide shrimp among 8 lettuce leaves (4 or 5 shrimp per leaf, depending on the size of your shrimp). Sprinkle with chopped tomatoes and season to taste.
In a small bowl, combine mayonnaise, cilantro paste, garlic paste, lime juice, salt and pepper. Mix well and drizzle over shrimp.
Serves 2 as a main dish (4 to 6 as an appetizer). For two servings, each serving has 5.71 g NET CARBS.
Food energy: 268kcal
Total fat: 18.57g
Calories from fat: 167
Total dietary fiber: 0.84g
Disclosure: This post was sponsored by Gourmet Garden. All thoughts and opinions are my own.