Red Meat Allergy Friendly Whole30 Garlic-Ginger Shrimp Lettuce Cups
Total time25 min
Prep time15 min
Cook time10 min
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Learn more →Ingredients
4 servings
For the shrimp
- 1 ½ lb large shrimp, peeled and deveined, tails removed
- 2 tbsp avocado oil, divided
- ½ tsp salt
- ¼ tsp black pepper
For the sauce
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 3 tbsp coconut aminos
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- ½ tsp red pepper flakes
- 1 tsp arrowroot starch
For serving
- 1 head butter lettuce, leaves separated and washed
- 3 scallions, thinly sliced (green tops only)
- 1 lime, cut into wedges
- 1 tbsp sesame seeds (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, rice vinegar, toasted sesame oil, red pepper flakes, and arrowroot starch until the starch is fully dissolved and no lumps remain. Set aside.
- 2
Pat the shrimp dry with paper towels and season with salt and black pepper.
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