Whole 30 Whole30 Garlic-Ginger Shrimp Lettuce Cups
These lettuce cups are the kind of weeknight dinner that looks like you tried way harder than you did — and they come together in under 20 minutes for four people. Plump, seared shrimp get tossed in a glossy garlic-ginger sauce built from coconut aminos, rice vinegar, and toasted sesame oil, which means all that savory, umami-forward flavor is completely compliant without any soy sauce swaps to stress over. Arrowroot starch thickens the sauce into something genuinely restaurant-worthy, clinging to every shrimp in the most satisfying way. Crisp butter lettuce leaves stand in for any grain or wrap, keeping things light and fresh while still giving you something sturdy enough to actually hold the filling. A squeeze of lime and a scatter of scallion greens right before serving brighten the whole dish and add a little color to the platter. This is the kind of recipe that makes a reset feel less like deprivation and more like you just discovered a new favorite.
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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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