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Ingredients

2 tablespoons butter 1 teaspoon toasted sesame oil 3 green onions, chopped, white and green parts separated 2 cloves garlic, minced 1 pound fresh medium shrimp, peeled and deveined 1 tablespoon gochujang (Korean hot pepper paste) 1 teaspoon reduced-sodium soy sauce 1 teaspoon honey ½ cup julienned cucumber ¼ cup julienned carrot 1 tablespoon toasted sesame seeds 8 leaves butterhead lettuce 1 lemon, cut into wedges

Nutrition Info

96 calories carbohydrate: 3.6 g cholesterol: 93.9 mg fat: 4.6 g fiber: 0.4 g protein: 9.8 g saturatedFat: 2.1 g servingSize: - sodium: 162.1 mg sugar: 1.6 g transFat: : - unsaturatedFat: : -

Heat butter and sesame oil over medium heat in a large skillet. Stir in white parts of green onion and garlic, cook until softened and fragrant, about 1 minute. Add shrimp, cook, stirring, until shrimp are opaque, 3 to 5 minutes. Stir in gochujang, soy sauce, and honey, toss to coat.
Stir cucumber, carrot, green parts of green onion, and sesame seeds together in a small bowl.
Top lettuce leaves with shrimp mixture and cucumber mixture. Serve with lemon wedges.

8 wraps

Gochujang is a Korean mother sauce--a sweet and spicy base for so many recipes. Gochujang-flavored butter is delicious with shrimp and scallops.