Shrimp Lettuce Wraps with Tangy Cashew Sauce

Shrimp lettuce wraps with tangy cashew sauce are bursting with flavor and so simple to make. Five spice dusted shrimp, fresh crunchy veggies, and a lime cashew sauce that will leave you licking your fingers.

Hello friends! Gosh life has been crazy over here. I am smack dab in the middle of trying to establish my own food photography business. Which has been so fun and empowering, but like, eating my time. All of my other tasks seem rushed and neglected. Please don’t come and look at my bedroom.

On top of that I have been doing a lot of cooking for clients. Last night I cooked a feast for my friends at Plainsong Farm. I worked with them last summer to bring you the CSA guide I wrote. It was a blast. I love cooking food for so many people but let’s be real. This pregnant body doesn’t have the energy it usually does. I came home and pretty much collapsed in bed.

I made crispy coconut cumin chicken thighs (which I hope to share the recipe here soon), an Algerian style eggplant tagine, roasted cauliflower, and Minimalist Baker’s famous garlicky kale and chickpea salad that I’m obsessed with. Making this kind of food for a large group of people that care about food gives me so much joy! And I have two more large dinners coming up!

On the pregnant front, I am finally 20 weeks! And we found out the sex next week. Stay tuned for my next post for the big announcement!!!

Ok, now onto shrimp lettuce wraps.

Make Shrimp Lettuce Wraps

I love lettuce wraps! They are easy, quick, healthy and so delicious. I have been making these shrimp lettuce wraps a lot lately. Ever since I finally found some living bib lettuce in my local grocery store. I prefer living lettuce because the leaves are usually fuller and it stays fresh much longer than your average head of bib. I’ll just grab a couple leaves at lunch time and stuff them with whatever I have around the house.

I have also been make these shrimp lettuce wraps a lot because I’m in love with this cashew sauce. It’s a play on a thai peanut sauce but with cashews. Because a) yum and b) cashews > peanuts.

I told you I’ve been craving those east asian flavors!

You can make these cuties in as little as 20 minutes. Sear your shrimp and toss with some Chinese five spice, blend your cashew sauce, shred some carrots, slice some avo, and peel your lettuce leaves. The perfect weeknight meal for when you’re in a rush but still want a substantial, healthy dinner. You can also make these with chicken, ground beef, or tempeh.

Lock this cashew sauce recipe away because you’re going to want to dip EVERYTHING in it.

Until next week when there’s a big baby announcement! Happy wrapping!

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When you make these shrimp lettuce wraps, let me know! I absolutely love seeing your photos of POP KITCHEN recipes up on Instagram . Like POP KITCHEN on Facebook and follow along with all of my recipe inspiration on Pinterest ! Oh, and can you tell your friends about me? K, thanks, luh ew, bye!

OTHER EASY WEEKNIGHT DINNERS

1 Hour Roast Chicken

Za’atar Chicken Burgers

Almond Crusted Tilapia

Recipe

Shrimp Lettuce Wraps with Tangy Cashew Sauce

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 tbsp coconut oil
• 1 tsp (chinese) five spice powder
• 1 large head bib or butter lettuce
• 3 carrots, peeled and shredded
• 2 green onions, thinly sliced
• 1-2 avocados, sliced
• a handful of roasted cashews
• lime wedges for serving
• 1 cup roasted, unsalted cashews
• 1 clove garlic
• 2 Tbsp maple syrup
• 1 Tbsp fish sauce
• ½ cup full-fat coconut milk
• 1 tsp rice vinegar
• 1 tsp tamari, soy sauce, or coconut aminos
• zest and juice of 1 lime
• 3 tbsp water
• optional 1 tsp chili paste like sambal oelek or chili garlic sauce

Instructions

1. Throw all the ingredients for the cashew sauce in a blender. It doesn’t even need to be a nice blender. This sauce will come out nice and smooth. If it’s a bit thick add a little more water to thin it out. If you like it hot, go ahead and add some more chili paste. If you are a vegetarian, skip the fish sauce and add an extra tsp of tamari.
2. Rinse and pat dry your shrimp. I will usually pop off the tails to make for easier eating. In a cast iron skillet or sauté pan, heat the coconut oil over medium high heat. Once the oil is hot and swirling around the pan rather quickly, add your shrimp without overcrowding the pan. Basically you don’t want them touching. You may have to cook them in two batches. Cook the shrimp for about 2 minutes per side or until they are bright pink with lightly golden edges.
3. Toss all the shrimp with 1 tsp of five spice powder and a pinch or two of sea salt.
4. Stuff your bib lettuce leaves with avocado, shredded carrot, and shrimp. Garnish with some cashews, sliced green onion, and a squeeze of lime juice.
5. Drizzle with lots of creamy cashew sauce.