Sweet and Sour Shrimp Lettuce Wraps

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

This healthier spin on your favorite Chinese takeout! These Sweet and Sour Shrimp Lettuce Wraps will be ready quicker than calling up an order!

Ingredients:

1 1/2 pounds shelled and deveined shrimp, 51-60 count

Sauce:

¼ cup chicken broth
2 tablespoons low sodium soy sauce
¼ cup apricot jam
¼ cup honey
1 tablespoon apple cider vinegar
3 tablespoons tomato paste
1/2 teaspoon sesame chile oil
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
¼ teaspoon black pepper
2 tablespoons cornstarch
Pinch crushed chili flakes or sriracha (optional)

Remaining ingredients:

1 tablespoon coconut oil
1 small onion, diced into 1/2″ pieces
2-3 red Bellafina peppers, cut into 1/2” pieces
2-3 orange Bellafina peppers, cut into 1/2” pieces
1 cup pineapple chunks (fresh or canned – I used fresh)
8 large pieces of bibb lettuce
1/3 cup chopped cashews
2 green onions, sliced thin

Directions:

In a medium bowl whisk together chicken broth, soy sauce, apricot jam, honey, vinegar, tomato paste, sesame oil, garlic, ginger, black pepper and cornstarch. Set aside.
Preheat a large skillet over medium heat. Add coconut oil and allow to melt. Add the onion and peppers. Allow to soften, 8-10 minutes. Remove from pan and set aside.
Add the shrimp and allow to cook on one side until slightly pink and they shrimp start to curl, 3-4 minutes. Flip the shrimp and add the reserved sauce. Finish cooking the shrimp until no longer pink, 2-3 more minutes.
Add the pepper and onions back to the pan. Toss to cook with the shrimp and sauce.
To serve, spoon shrimp mixture into each lettuce cup, top with cashews and green onion slices.

Note: If you use larger or smaller shrimp than the 51-60ct, your cooking times will be longer or shorter based on the size of shrimp you use.

From rachelcooks.com