Last Updated on November 5, 2024 by Arif Chowdhury
Oh boy, do I have a treat for you today! After countless kitchen experiments (and maybe a few minor disasters), I’ve finally perfected these incredibly satisfying shrimp teriyaki lettuce wraps.
And guess what?
They’re not just delicious – they’re actually good for you. According to a recent dietary study, swapping regular wraps for lettuce can slash your meal’s calories by up to 40%!
Why You’ll Fall Head Over Heels for These Wraps
Look, I get it. “Healthy food” sometimes sounds about as exciting as watching paint dry. But these aren’t your typical diet-friendly wraps.
They’re packed with succulent shrimp (fun fact: shrimp contain only 84 calories per 3-ounce serving while delivering 20 grams of protein!) and wrapped in crisp lettuce leaves that give that satisfying crunch we all crave.
The Magic Behind the Teriyaki Sauce
Before we dive into the recipe, let’s talk about what makes this dish special – the homemade teriyaki sauce.
Store-bought versions often pack a whopping 15 grams of sugar per serving, but our version cuts that by more than half while maintaining all the flavor.
Trust me, once you try this, you’ll never go back to the bottled stuff.
What You’ll Need
For the Wraps:
- 1 pound large shrimp, peeled and deveined
- 1 head butter lettuce or iceberg lettuce, leaves separated
- 1 red bell pepper, thinly sliced
- 2 carrots, julienned
- 1 cup water chestnuts, diced
- 3 green onions, chopped
- 1/2 cup edamame, shelled
- Sesame seeds for garnish
For the Teriyaki Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons mirin
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
Let’s Get Cooking!
- Start with the sauce (because that’s where the magic happens):
- Whisk together soy sauce, mirin, honey, rice vinegar, and sesame oil in a small bowl
- Mix cornstarch with water to create a slurry
- Heat the sauce mixture in a small pan
- Add the garlic and ginger, simmer for 1 minute
- Stir in the cornstarch slurry and cook until thickened
- Set aside to cool slightly
- For the shrimp:
- Pat the shrimp dry with paper towels (seriously, don’t skip this step!)
- Heat a large skillet over medium-high heat
- Add a touch of oil
- Cook shrimp for 2-3 minutes per side until pink and opaque
- Pour in half the teriyaki sauce, toss to coat
- Remove from heat and let cool slightly
- Prep your veggie game:
- Wash and dry those lettuce leaves like they’re precious gems
- Arrange your sliced veggies on a plate
- Chop those green onions
- Get your water chestnuts ready for that amazing crunch factor
- Assembly time:
- Take a lettuce leaf (make it a good one!)
- Layer in some vegetables
- Add 3-4 teriyaki-glazed shrimp
- Drizzle with extra sauce
- Sprinkle with sesame seeds and green onions
- Try not to eat it while making the next one (good luck with that)
Pro Tips from My Kitchen to Yours
- Choose lettuce leaves that are sturdy enough to hold the filling but tender enough to wrap easily
- If meal prepping, keep the components separate and assemble just before eating
- Double the sauce recipe – trust me, you’ll want extra for other dishes
- For extra crunch, try adding crushed peanuts or cashews
Nutritional Breakdown (per serving, makes 4 servings):
- Calories: 265
- Protein: 28g
- Carbs: 18g
- Fat: 8g
- Fiber: 4g
Storage and Meal Prep
These wraps are perfect for meal prep, but here’s the deal – keep everything separate! Nobody likes soggy lettuce (I learned this the hard way).
Store the cooked shrimp, prepared veggies, and sauce in separate containers in the fridge. They’ll stay fresh for up to 3 days.
The Final Wrap-Up
There you have it, folks! A recipe that’s somehow managed to be healthy, delicious, and totally Instagram-worthy.
Who knew counting calories could taste this good?
And with nearly 75% fewer carbs than traditional wraps, you can feel good about going back for seconds. Now, if you’ll excuse me, I’ve got some lettuce wraps calling my name!