Shrimp Lettuce Wraps

Lest you think we only eat desserts around here, I thought I better post a recipe for a main meal. Similar to the exceedingly delicious chicken lettuce wraps, this shrimp version is a healthy salad-like meal, but just more fun. There's a long list of ingredients here, but don't let that scare you. This is a super-fast stir fry preparation, and all the different sauces work beautifully together to flavor the shrimp and complement the crunchy veggies.

Start by making the sauce: in a measuring cup or small bowl, combine the chicken broth, hoisin sauce,

soy sauce, rice vinegar,

sesame oil, chili garlic sauce,

and cornstarch. Give it a good whisking, then set aside while you stir fry the veggies. I love all the colors of the chopped veggies!

In a large skillet, the oil over medium-high heat. Add the garlic, bell pepper, green onions, and carrots. Stir fry until tender-crisp, about 2 minutes. Add the shrimp to the pan.

Add the sauce mixture

and stir-fry until the shrimp is thoroughly coated, about 1 minute.

Toss in the cilantro

and cashews.

Spoon the shrimp mixture evenly onto lettuce leaves.

One year ago: Pumpkin Waffles
Two years ago: Winter Squash and Apple Soup
Three years ago: Fish with boursin cheese and tomato sauce
Four years ago: Maple Glazed Pork Tenderloin

Find more great ideas at Mouthwatering Monday, Inspiration Monday, Mix it Up Monday, Melt in Your Mouth, Recipe Sharing, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff, All my Bloggy Friends, Food on Friday.

Shrimp Lettuce Wraps

1 head lettuce (I like boston, bibb, romaine etc)
1/4 cup chicken broth
1 Tbsp. hoisin sauce
1/2 Tbsp. soy sauce
1 tsp. rice vinegar
1/4 tsp. sesame oil
1/2 tsp. chili garlic sauce
1/2 Tbsp. cornstarch
1/2 Tbsp. canola oil, divided
1/4 cup cashews, coarsely chopped
6 oz cooked shrimp, cut into small cubes
1 large garlic clove, minced
1 medium red pepper, seeded and diced
3 green onions, the white and green, sliced
1/8 cup chopped cilantro
1/4 cup shredded carrots

Divide the lettuce into leaves and set aside.

In a small bowl, whisk together the chicken broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, chili garlic sauce, and cornstarch. Set aside.

In a large skillet, heat the oil over medium-high heat. Add the garlic, bell pepper, green onions, and carrots. Stir fry until tender-crisp, about 2 minutes.

Add the shrimp then the soy-sauce mixture and stir-fry until the shrimp is thoroughly coated, about 1 minute. Toss in the cilantro and cashews.

Spoon the shrimp mixture evenly onto lettuce leaves.

Recipe Source: Fit, Fun and Delish