Tender-crisp Boston lettuce makes the perfect low-calorie stand-in for traditional wraps in this healthy, gluten-free recipe. If you can't find Boston lettuce, other types of greens, such as kale, cabbage or iceberg lettuce, will work too. Source: EatingWell Magazine, March/April 2016

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Ingredients

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Directions

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  • Wash and dry lettuce leaves well.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add shrimp, season with salt and cook, stirring often, until just cooked through, 4 to 6 minutes.

  • Meanwhile, whisk yogurt, vinegar and curry powder in a small bowl.

  • Remove the pan from the heat, add the sauce mixture and stir to combine. Serve in the lettuce leaves, topped with bell pepper, snow peas and basil.

Nutrition Facts

156 calories; 6.1 g total fat; 1.8 g saturated fat; 162 mg cholesterol; 271 mg sodium. 387 mg potassium; 3.8 g carbohydrates; 1.4 g fiber; 2 g sugar; 22 g protein; 1330 IU vitamin a iu; 36 mg vitamin c; 28 mcg folate; 100 mg calcium; 1 mg iron; 46 mg magnesium;

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/27/2017
My picky husband loved this. The only things I changed were I threw the red pepper in the skillet to cooked it some-he doesn't like raw red pepper. Also I used twice as much basil and right before serving I threw it in the skillet and tossed it all around. I used frozen green peas instead of snowpeas. Read More