Shrimp lettuce wraps are another one of my chemotherapy recipes. I could only tolerate certain foods while getting chemotherapy and shrimp was one of them. Most vegetables were tolerable, but on days when you felt nauseous even some of those were questionable.
I keep my diet simple. Proteins consist mostly of seafood, chicken, and beans. I have an occasional egg and sometimes pork, but I keep those to a minimum. Everything I researched said to go with a mostly plant based diet. For breakfast and lunch I stick to mostly fruits, vegetables, and grains.
Shrimp lettuce wraps are great for lunch or dinner. I used Chinese vegetables here, but you can use whatever you like.
Perks of This Recipe
- it takes very little time to make
- you can use precooked shrimp to save time
- great for lunch or dinner
- vegetables and protein can be easily swapped out
INGREDIENTS
- 8 shrimp, diced
- head of butter lettuce
- 1/8 cup matchstick carrots
- 1/8 cup beans sprouts
- 6-8 mushrooms
- 1 tsp sesame oil
- 3 tablespoons sweet soy sauce
How to Make Shrimp Lettuce Wraps
First thing you need to do is get your shrimp cooked if they are raw. I usually saute them quickly in a pan. Since shrimp cook so quickly I use a second pan to cook the vegetables.
Add the sesame oil to a pan and put the mushrooms in first because they take the longest to cook. Once they are soft you can add the carrots and bean sprouts and sweet soy sauce. Cook for about 1 minute.
Put down the lettuce leaves and add the shrimp and vegetable mixture. You can drizzle a little more sweet soy sauce over the top if you like.
Now just fold up the lettuce leaf around the shrimp and vegetable mixture and you have yourself a shrimp lettuce wrap.
I hope you enjoy this recipe as much as I do!
Here is another shrimp recipe you might enjoy.