Thai Basil Shrimp Wraps

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Thai · 30 min · Shellfish · pescatarian, dairy-free, keto, low-carb

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Ingredients

• 1/2 lb Large cooked shrimp, peeled and deveined
• 1/2 cup Fresh Thai basil leaves
• 8 large leaves Romaine lettuce leaves
• 1 large Carrot, julienned
• 1 medium Cucumber, sliced
• 1 tbsp Soy sauce
• 1 tbsp Lime juice
• 1 clove Garlic, minced
• 1/2 tbsp Vegetable oil
• 1/4 tsp Chili flakes (optional)

Method (tap to check — screen stays awake)

1. In a skillet, heat vegetable oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
2. Add the cooked shrimp to the skillet, then pour in soy sauce and lime juice. Toss to coat and heat through for about 3-4 minutes.
3. Remove the shrimp mixture from heat and stir in Thai basil leaves until wilted, about 1 minute.
4. Lay out romaine lettuce leaves on a plate. Distribute the shrimp mixture evenly onto each leaf.
5. Top with julienned carrots and cucumber slices for crunch and freshness.
6. Optional: sprinkle chili flakes for added heat.
7. Fold the lettuce leaves around the filling to form wraps. Serve immediately.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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