Low Carb Vietnamese Shrimp Lettuce Wraps
A fresh and spicy low-carb dinner or appetizer, perfect for a hot day!
Ingredients
- 8 ounces cooked shrimp see notes above
- 1 package Miracle Noodles, Angel Hair variety
- 8 leaves green leaf lettuce
- 1/3 cup fresh basil leaves
- 1/3 cup fresh mint leaves
- 1/3 cup fresh cilantro leaves
- 1/4 cup dry roasted peanuts
- 1 medium lime
- 3 small radishes
- 1 medium jalapeño pepper
For the Sauce
- 1/4 cup fish sauce
- 1 medium lime
- 1 tbsp monkfruit sweetener see notes above
- 2 tsp chili garlic sauce see notes above
Instructions
- Rinse the lettuce and herbs and set aside to dry between paper towels.
- Rinse the Miracle Noodles in cold water and drain in a colander. Set the colander aside. Put the noodles in a non-stick skillet over medium heat and cook, tossing occasionally, until the water has evaporated. Remove them from the heat and toss them with the juice of half a lime. Set the other half of the lime aside on a cutting board. Cut the noodles several times with kitchen shears if they're too long and tangled. Put them in a bowl and put the bowl in the refrigerator.
- Using the same colander, rinse and drain the shrimp. Chop the shrimp into bite-sized pieces if you're using larger shrimp. Put them into a bowl, sprinkle them with 1/4 to 1/2 teaspoon of salt and some pepper, then put the bowl into the refrigerator.
- Rinse the radishes and scrub off any visible dirt. Cut the ends off, then slice them lengthwise. Slice them crosswise as thinly as you can to create half-moon shaped slices. Repeat the same technique with the jalapeño, making sure to remove the seeds before making the crosswise slices. Put the radishes and jalapeño into separate ramekins and set aside.
- Coarsely chop the peanuts and put them into another ramekin.
- To make the sauce, juice the lime into a small bowl. You should have about two tablespoons. If you're a bit short, use the half of a lime that you saved from the noodles. Add the rest of the ingredients and whisk until the sweetener is dissolved.
- Remove the herbs from the paper towels and pat dry if necessary. Chop them finely, then place them into another ramekin.
- Pat the lettuce dry and put the leaves on plates. Use 2 leaves per plate for an appetizer serving, or 4 leaves per plate for a dinner serving. Remove the shrimp and noodles from the refrigerator and place them on the table along with all of the other accompaniments.
- Serve all ingredients family-style, allowing each diner to choose what they want in their wrap.
- Macros per dinner serving: 204 calories, 4 grams net carbs, 25 grams protein, 8 grams fat.