Shrimp Lettuce Wraps With Cauliflower Rice
Quick garlic shrimp fill crisp lettuce cups and sit on a bed of lightly seasoned cauliflower rice. It is fast, low-carb, and far more satisfying than the ingredient list suggests.
Cauliflower rice only needs a few minutes in a hot pan. Cook it until just tender and a little golden; overcooking turns it mushy and releases too much water.
Shrimp Cook in Minutes
Shrimp go from raw to done in about 3 minutes. Cook them in a single layer and flip once so they sear instead of boil in their own juices.
Lettuce Cups Stay Crisp
Fill the cups right before eating. If you are packing lunch, keep the filling and lettuce separate until serving time.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 medium cauliflower, riced
- 1 head butter lettuce, leaves separated
- 2 tbsp olive oil, divided
- 3 garlic cloves, minced
- 1 tbsp fresh lime juice
- 1 tbsp soy sauce
- 1/2 tsp red pepper flakes
- 2 tbsp chopped fresh cilantro
Steps
Rice the cauliflower
Pulse cauliflower florets in a food processor until they resemble rice grains.
Cook the cauliflower rice
Heat 1 tablespoon oil in a skillet over medium-high. Add cauliflower and cook 4 minutes, stirring often, until just tender and lightly golden. Season with salt.
Sear the shrimp
Heat remaining oil in the same skillet. Add shrimp in a single layer, season with garlic and red pepper flakes, and cook 2 minutes per side until pink.
Assemble
Drizzle lime juice and soy sauce over shrimp. Spoon cauliflower rice into lettuce cups, top with shrimp, and garnish with cilantro.
Make It a Bowl
- Skip the lettuce and serve the shrimp over cauliflower rice in a bowl.
- Add diced mango or pineapple for a sweet contrast.
- A dollop of sriracha mayo works well if you want heat and creaminess.
Nutrition per serving
| Calories | 290 kcal |
| Protein | 30 g |
| Carbohydrates | 10 g |
| Fat | 15 g |
| Sodium | 540 mg |
