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Featured Image of Gochujang and Butter Seared Shrimp Lettuce Wrap Tacos

Gochujang and Butter Seared Shrimp Lettuce Wrap Tacos


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  • Author: White Sparrow
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Diet: Gluten Free

Description

My new favorite SIMPLE Summer time meal. It’s light, healthy and full of flavor!


Ingredients

Scale
  • 1 teaspoon toasted sesame oil
  • 2 carrots, peeled and cut into thin sticks
  • 3/4 lb. shrimp, deveined, cleaned and patted dry
  • salt and pepper
  • 1/4 cup coconut aminos
  • 1/2 teaspoon sesame seeds
  • 1/4 cup sour cream
  • 1/21 teaspoon gochujang paste
  • 1 head bib lettuce, separated large pieces + layered in two’s

Instructions

  1. Heat a skillet over medium to high heat. Add in the sesame oil and carrot sticks. Let cook for 1 minute then toss for another 1-2 minutes – until slightly tender and browned. Remove the carrots from the pan.
  2. Return the heat back to the heat. Let heat up for 30 seconds. Add in the shrimp in one layer. Let cook for 2-3 minutes or until browned and cooked on the bottom side. Flip over and cook for 1 minute or until cooked through.
  3. Turn the heat off and pour in the coconut aminos and sesame seeds. Toss to coat the shrimp and let sit until ready to serve.
  4. Mix together the sour cream and gochujang paste.
  5. To serve, layer the carrots on top of the lettuce pieces. Followed by the shrimp and the gochujang cream.
  • Prep Time: 5
  • Cook Time: 10
  • Category: seafood
  • Method: stove-top
  • Cuisine: seafood