It’s a sweet and spicy orange ginger dressing that gives these lettuce wraps with shrimp, snow peas, and broccoli a bright and zingy flavor.
For us weight watching folks, lettuce wraps are hardly a new thing. Back in the day (more than 20 years ago now) Weight Watchers suggested replacing tortillas and buns with lettuce to reduce points. These days people use a variety of greens to wrap up their meat and veggies – it’s a popular wrap whether you’re watching calories or not.
For this cook, putting together a wrap is all about the dressing. I want a dressing with kick to make my lettuce wraps memorable. Otherwise, tossing shrimp, snow peas, and broccoli into a lettuce leaf doesn’t have much WOW factor.
Fresh oranges, ginger, and garlic add the kick I’m looking for and the orange zest balances the heat with a little sweet.
Recently we ate at an Asian restaurant where the chef halved the snow peas instead of tossing them into the mix whole. It was nice not to have to spear a gigantic snow pea to eat it and helped them to blend into the rest of the ingredients.
I used that handy tip here and was completely pleased with the results!
In my estimation, there isn’t a wrap under the sun that doesn’t benefit from a sprinkle of slivered almonds, and since we’re saving calories on the tortilla shell, why not add a little nutty crunch?
If your family craves the tortilla or wrap, by all means, chop up a few leaves of lettuce into the bowl and serve away. Either way, everyone is happy!
Shake It Up!
You could use any protein you’d like in this wrap. Leftover chicken and pork would work well with the orange ginger sauce. If you don’t have oranges on hand but orange juice in the frig, the juice will work just fine.
Asian Shrimp Wraps with Snow Peas and Broccoli
20 minPrep Time
10 minCook Time
30 minTotal Time
- 2 cloves garlic, crushed
- 1 teaspoon ginger, crushed
- 1 large orange , zested and juiced
- 1/2 cup water
- 4 tablespoons low-sodium soy sauce, or coconut aminos
- 1 teaspoon coconut oil
- 1 tablespoon cornstarch
- 2 cups broccoli slaw
- 6 ounces snow peas, halved (with snow peas flat on the counter slice them in half lengthwise)
- 3 large green onion, sliced diagonally 1/4" thick
- 1 pound salad shrimp, rinsed and drained
- 1/2 cup slivered almonds
- 12 leaves lettuce, large
- Combine garlic, ginger, orange juice, orange zest, soy sauce or coconut amigos, water, cornstarch and coconut oil in a small saucepan over medium-high heat and bring to a rolling boil stirring continiously. When sauce has thickened after a minute, remove from the heat and allow to cool. I put the sauce in a heat-resistant bowl in the freezer to cool quickly.
- Combine broccoli slaw, snow peas, green onion, and salad shrimp in a bowl and toss with cooled dressing.
- Serve in lettuce leaves topped with slivered almonds.
Food energy: 184kcal
Saturated fatty acids: 1.35g
Monounsaturated fatty acids: 4.01g
Polyunsaturated fatty acids: 1.80g
Total fat: 7.16g
Calories from fat: 64
Carbohydrate, by difference: 14.74g
Total dietary fiber: 4.02g
Total lipid (fat): 7.88g
Total sugars: 5.84g
FYI – Peanut sauce is Mr. Mike’s love when it comes to toppings for his lettuce wraps and Dr. Gourmet has just the recipe for you!