Shrimp Lettuce Wraps
A few days ago I was trying to come up with
something to use as a "filler" in this recipe for Lettuce Wraps. In my pre-low carb living days, I would have just used plain old rice noodles without a second thought. Well, I came across something wonderful....
And at only 1 net carb per 1/2 a package (about a cup or so), it was meant to be.
They are called Shirataki Noodles (She-ra-TAH-key) they can be found in your grocer's refrigerator section by the produce. Usually where you find your tofu.
Shirataki noodles are made from tofu. They have practically no flavor so they are great in dishes because they absorb all of the flavor.
In this recipe, I used the angel hair size Shirataki noodles. They have a finer consistency that is more appropriate for Asian style dishes. And man... they are awesome. mmmm.... Another great thing about them is that their expiration date is about six months out. The ones I bought for this recipe over the weekend expire in November. How great is that!?
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Shrimp Lettuce Wraps
Makes 8-10 wraps, serving size-2 wraps,
2.7 Net Carbs per wrap 1 veg per wrap
2 tablespoons fresh lime juice
4 tablespoons Asian Fish Sauce (nuoc mam ornam pla. Read the label and get one that is sugar free. It's out there... find it. Check your local Asian Market.)
2 tablespoons rice vinegar
1/2 teaspoon Splenda or Xylitol
2 cloves garlic, minced
1 teaspoon red chili flakes
2 tablespoons peanut oil (or other cooking oil, corn, or vegetable)
1 pound raw shrimp, peeled de-tailed and de-veined
1 large head of Boston or Butter lettuce. Leaves separated, rinsed and drained
2 bags Shirataki Noodles, drained.
1/4 cup leaves, finely shredded
1/4 cup mint leaves, finely shredded
Peanuts for topping (if you have added nuts into your diet yet.)
1. Mix together in a small bowl the lime juice, fish sauce, rice vinegar, and the sweetener. Set aside.
2. In a large wok, heat oil over high heat. Add garlic and red chili flakes and cook until fragrant, about 30 seconds. Add shrimp and cook until halfway done (about 30 seconds).
3. Add the lime juice mixture and let cook until shrimp are done. Remove from wok and set aside in a bowl.
4. Assemble wraps. Lettuce, noodles, shrimp, a bit of juices from the shrimp, mint or basil (or both) and peanuts if using.
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