Ok wait, let’s talk about this recipe. I’m really bad at that. I’ve been obsessed with lettuce cups lately. I’ve been putting avocado oil mayo, sliced turkey, prosciutto and arugula in lettuce wraps for lunch lately and have LOVED it. As long as it’s butter lettuce. Don’t give me no romaine hearts for lettuce wraps. No. Gross. So I recently felt inspired to mix it up and since shrimp are some of the easiest things to cook up, I mixed up my normal turkey routine. So glad I can finally eat shrimp again after my Tulum experience. I still will never eat shrimp in Mexico again, but I’ll have them in a landlocked state. Totally makes sense.
For the Pad Thai Sauce
- 1/3 cup sunflower seed butter
- 1/3 cup water
- 2 tablespoons honey
- 1 tablespoon coconut aminos
- 1 tablespoon lime juice
- 1 tablespoon sriracha
- 1 tablespoon sesame oil
- 2 teaspoons fish sauce
- 1 teaspoon fresh ginger
- 2 cloves of garlic, minced
For the Slaw
- 1 large carrot, peeled and julienned
- 1/2 english cucumber, thinly sliced
- 2 fresno peppers, thinly sliced
- handful of cilantro, roughly chopped
- juice of 1/2 a lime
- pinch of salt and pepper
For the Lettuce Cups
- Place all ingredients for the pad thai sauce into a blender and blend until smooth. Set aside.
- Toss together all ingredients for the slaw. Set aside.
- Place a large saute pan over medium heat. Add ghee. Once heat, pat shrimp dry and sprinkle with salt. Place in pan to cook for 3-4 minutes per side, until golden brown. Be sure to not crowd the pan – you may have to work in batches. Set shrimp aside on a plate then add the red bell peppers and onion to the pan. Cook until onion is translucent and red peppers begin to brown, then add garlic cloves and cook for another 2-3 minutes.
- Remove pan from heat and add shrimp back to the pan. Then add 1/2-3/4 of the sauce to the pan and toss until all shrimp are coated.
- Wash butter lettuce. Spoon a small amount of sauce into each lettuce cup, then a big scoop full of the shrimp mixture and top it all with some slaw!