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Ingredients

1 head iceberg lettuce 2 tablespoons olive oil ½ onion, chopped 1 tablespoon minced garlic 12 ounces raw shrimp, peeled and deveined 2 medium zucchini, chopped 1 (8 ounce) can water chestnuts, diced 1 (8 ounce) can bamboo shoots, chopped 2 tablespoons soy sauce 2 teaspoons minced fresh ginger root ¼ cup soy sauce 1 teaspoon Chinese chili sauce ¼ teaspoon wasabi paste ½ cup Szechuan-flavored slivered almonds (such as Blue Diamond®)

Nutrition Info

201.4 calories carbohydrate: 15.1 g cholesterol: 85.1 mg fat: 10 g fiber: 4.3 g protein: 14.8 g saturatedFat: 1.2 g servingSize: - sodium: 1039.6 mg sugar: 5.5 g transFat: : - unsaturatedFat: : -

Clean lettuce and peel off leaves to use as \"cups.\" Set aside.
Add olive oil, onion, garlic, and shrimp to a wok or large frying pan. Cook over medium heat until shrimp are pink, stirring frequently, about 5 minutes. Add zucchini, water chestnuts, bamboo shoots, soy sauce, and ginger. Mix and cook, stirring often, 5 to 8 minutes more.
Meanwhile, combine soy sauce, chili sauce, and wasabi paste in a small bowl.
Add almonds to shrimp mixture. Spoon scoopfuls into lettuce cups, add wasabi sauce, wrap, and enjoy.

6 small servings

These refreshing lettuce shrimp wraps are simple to prepare and are great as an appetizer or alone as a meal.