dessert · shrimp · vegetables

Spicy, Nutty Shrimp Lettuce Wraps

10 days of modified Paleo have resulted in a number of interesting meals and potentially the loss of a pound or two. I, too, doubted my survival without sweet or cheese or Wheat Thins, but I have been just fine. Maybe a little low on energy around the middle of the day, when I’m hungry – but how many apples or almonds can a girl eat in a day? I’m confident I’ve surpassed the appropriate amount. Dinners have remained exciting and creative. Check out some highlights:


~ Frozen chocolate, almond, banana “bark”
(3 blocks unsweetened chocolate, 2 packets stevia, 1 banana, 1 tablespoon almond butter, 1 tablespoon mixed nuts, sea salt)


~ Coconut breaded fish with kim chi, sweet potato puree and zucchini sticks


~ Asian fish “tacos”
(Baked cayenne/ginger/curry seasoned tilapia with roasted onion, bell pepper, green onions, mung bean sprouts and plain yogurt in lettuce leaves)


~ Spicy, nutty shrimp lettuce wraps

Spicy, Nutty Shrimp Lettuce Wraps

1 tablespoon olive oil
1/2 pound shrimp
dash cayenne, ground ginger, salt and pepper
4 green onions
4 large lettuce leaves
mung bean sprouts
1/4 bell pepper, sliced

2 tablespoons almond butter
2 tablespoons balsamic vinegar
1 teaspoon hot sauce
1 teaspoon garlic, minced
1 tablespoon olive oil
salt and pepper

Heat olive oil in a medium skillet. Season the shrimp with spices and add to pan with the green onions. Flip the shrimp once and remove from pan once cooked through. Leave green onions for a few minutes longer to soften. Mix almond butter through salt and pepper together in a small bowl and toss in shrimp to coat. Assemble lettuce wraps with shrimp, green onions, bell pepper and bean sprouts.


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