Shrimp Lettuce Cups - My Bizzy Kitchen

Shrimp Lettuce Cups – My Bizzy Kitchen

This shrimp lettuce cups with peanut sauce recipe is a great recipe to have on hand when you are low in points for the day.

I realize that I am a condiment whore and if you are too, you probably have everything to make this.

What should you look for in buying frozen shrimp?

Unless you live near a body of water that has fresh shrimp, the shrimp (or any seafood for that matter) that you find in the seafood counter that is “fresh” is actually previously frozen and thawed for your convenience.  Because of that, you really can’t refreeze the shrimp again, because once frozen and thawed a second time, the texture is just gross.  It’s mushy and no one wants mushy shrimp.

My friend Bobby is a big proponent of wild caught shrimp, and I get his point.  The shrimp are caught naturally, but as long as I see that there is a certification on the frozen shrimp package that the shrimp were humanely farm raised, I am find buying shrimp from places like India.

this is a picture of bagged frozen shrimp

Frozen shrimp is also usually less expensive.  Mariano’s sells their bagged frozen shrimp buy 1 get 1 typically about every three weeks so I stock up.  That bag was $11.99 – but buy one, get one is around $6 a pound.

this is a photo of shrimp lettuce cups

Shrimp Lettuce Cups

1 serving

Prep Time:
5 minutes

Cook Time:
5 minutes

Total Time:
10 minutes

This shrimp lettuce cups with peanut sauce recipe is great to have on hand when you are low in points. This whole plate is only 1 WW point on #teampurple and #teamblue and 2 points on #teamgreen


  • For the peanut sauce:
  • 1 tablespoon PBFit (I used sugar free)
  • 1 tablespoon water
  • 1 tablespoon rice vinegar
  • 1 tablespoon stir fry sauce (mine was 14 calories a tablespoon)
  • 1/2 teaspoon sambal oelek (or sriracha)
  • For the shrimp:
  • 3 ounces shrimp, chopped
  • 1 teaspoon minced garlic
  • salt and pepper
  • For lettuce cups:
  • 3 leaves of boston bibb lettuce (or any lettuce)
  • 3/4 cup coleslaw mix
  • 1 teaspoon sweet chili sauce


  1. Mix the peanut butter sauce together and set aside.
  2. Mix the coleslaw mix with the sweet chili sauce and divide between the three lettuce cups.
  3. Heat a skillet with avocado oil spray. Season the shrimp with salt and pepper. Cook the shrimp and garlic for about 3 minutes, or until the shrimp is opaque and cooked through.
  4. Divide the shrimp between the lettuce cups. Drizzle with peanut sauce and garnish with cilantro and fried shallots.


If you count calories or macros, this plate is 263 calories, 5.4 fat, 22.3 carbs, 3.4 fiber and 25.6 protein.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

If you love shrimp, check out my poor man’s lobster rolls.

this is a photo of a lobster roll

What’s your favorite way to eat shrimp?

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