Curried Shrimp Lettuce Wraps

Curried Shrimp Lettuce Wraps

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From: EatingWell Magazine, March/April 2016

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 8 Boston lettuce leaves
  • 1 tablespoon canola oil
  • 1 pound small peeled and deveined raw shrimp (31-40 per pound)
  • ¼ teaspoon salt
  • 5 tablespoons full-fat plain Greek yogurt
  • 1 tablespoon rice vinegar
  • 1½ teaspoons curry powder
  • 1 cup julienned red bell pepper
  • 1 cup julienned snow peas
  • ¼ cup finely chopped fresh basil

Preparation

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  1. Wash and dry lettuce leaves well.
  2. 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.
  3. Meanwhile, whisk yogurt, vinegar and curry powder in a small bowl.
  4. 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 information

  • Serving size: 2 wraps
  • Per serving: 156 calories; 6 g fat(2 g sat); 1 g fiber; 4 g carbohydrates; 22 g protein; 28 mcg folate; 162 mg cholesterol; 2 g sugars; 0 g added sugars; 1,330 IU vitamin A; 36 mg vitamin C; 100 mg calcium; 1 mg iron; 270 mg sodium; 387 mg potassium
  • Nutrition Bonus: Vitamin C (60% daily value), Vitamin A (27% dv)
  • Carbohydrate Servings: ½
  • Exchanges: ½ vegetable, 2 lean meat, ½ fat

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