Citrus + Soy Shrimp Lettuce Cups | Killing Thyme

PLEASE REFER TO FISHWATCH FOR RELIABLE INFORMATION AND UPDATES ON SHRIMP + SUSTAINABILITY.

I’ve partnered up with eleven other bloggers to bring you even more healthy options. Scroll past the recipe to peruse their healthful eats!

We’re halfway through January and, by looking at my Facebook + Instagram feeds, people are still feelin’ those new year, new me vibes with their healthy meal photos and sweaty post-work out selfies.

It makes me happy.

It makes me happy because the abundance of feel-good posts circulating social media is extra motivation for people whom are trying to stick to their recent healthy habits and — of lesser importance but still worth noting — it makes me happy because there are a fair share of Debbie Downers out there who take pride in naysaying people that make these resolutions with comments like, If you really wanted to make a change, you could have started on one of the other 364 days this year. *Gasp* NO WAY. It’s a good thing some folks wake up with a burr in their britches and let us know these things, amirite?

I started running back in November and I can’t tell you how much better I feel overall — physically and mentally. So resolutioners — I have your back.

I also have a ridiculously appetizing recipe for you that will knock your sneakers off and send you into a state of pure bliss.

Citrus + Soy Shrimp Lettuce Cups

Citrus + Soy Shrimp Lettuce Cups | Killing Thyme

While recently perusing old recipes in my archives, I stumbled upon some chicken lettuce cups I’d made a few years ago. They were delightfully creamy and dreamy, let me tell you; I toyed with the idea of recreating the same recipe with shrimp, but my husband hates mayo (I wish I had this problem), so I kicked that idea to the curb in hopes that I could recreate something sans mayo that was equally delicious. Lo and behold, with a blend of citrus, ginger, miso and soy sauce, these lettuce cups will blow ya mind. These bad boys are wholesome, crisp and despite being light, they’re filling and satisfying — so be sure to add this recipe to this year’s new + improved meal rotation.

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Citrus + Soy Shrimp Lettuce Cups

These Citrus + Soy Shrimp Lettuce Cups are super flavorful. They make for a great lunch or an light yet filling weeknight dinner. They're low-carb, healthy and oh-so-satisfying.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8
Author: Killing Thyme

Ingredients

Shrimp:

  • 12 shrimp peeled and deveined
  • 1 TBSP sesame oil
  • 1 tsp ground coriander
  • Kosher salt + cracked black pepper

Stuffing Mixture:

  • 1 TBSP sesame oil
  • 2 cloves of garlic minced
  • 4 oz Brussels Sprouts approx. 1 heaping cup, shredded or chopped
  • 3 oz mushrooms chopped
  • 1 orange or yellow bell pepper they're sweeter, thinly sliced
  • 1/2 cup shredded carrot

Sauce:

  • 4 TBSP Kikkoman soy sauce
  • 2 tsp ginger
  • 2 tsp rice vinegar
  • 2 tsp fish sauce
  • 2 tsp of miso paste
  • juice of 1/2 an orange any citrus fruit will work, or one lemon or lime

Additional:

  • Head of iceberg lettuce
  • Dry roasted peanuts for garnish, chopped
  • slices Scallions for garnish, thinly
  • Microgreens optional, for garnish

Instructions

Sauce:

  • Thoroughly mix all of the sauce ingredients in a small bowl. Set aside.

Shrimp:

  • Heat sesame oil in a skillet over moderate heat.
  • Add the shrimp, and evenly sprinkle the coriander, salt and pepper over the shrimps. After approx. one minute, turn the shrimp over and toss around in the pan to coat with oil and seasoning. Simmer the shrimp for another minute or two. If the shrimp is completely opaque with a pearly-pink hue, they're ready to go. Remove from heat and set aside.

Stuffing Mixture:

  • Heat the sesame oil in a large skillet over moderate heat.
  • Add the garlic and simmer until fragrant, tossing occasionally to avoid browning, approx. 1 minute.
  • Add all of the vegetables to the skillet, as well as half of the sauce; toss to coat. Simmer until the mushrooms are tender, approx. 5-7 minutes.
  • Remove skillet from heat, add the shrimp, and slowly add the remainder of the sauce — as much or as little of it as you want. I like saucier cups, so I used it all.
  • Tear leaves from the head of iceberg lettuce and transfer the mixture to the lettuce leaves/cups.
  • Garnish with peanuts, scallions, microgreens and an extra squirt of citrus if you'd like.

Notes

This recipe should serve approx. 8 lettuce cups. The cups are filling, so I'd suggest 3 per person if a meal — less if a snack. This makes for a great appetizer as well.

Want more? Check out these healthy weeknight dinners from some of my fellow bloggers who contributed to this month’s collection:

Citrus and Soy Shrimp Lettuce Cups | Killing Thyme