Enjoy $100 OFF, $50 off each of your first 2 baskets. New clients only. Redeem offer
20 minutes
One pot wonder
Carb-Wise

Carb-Wise: Spiced Shrimp Larb Lettuce Cups

with Pineapple Chili Sauce, String Peas & Cucumbers

Cooking time

20 minutes

Servings

2/4

Calories

230 /serving

Time to chili chill chillax! This dish is all about warm and cool sensations, using pineapple chili sauce and lime to convey a hot tropical vibe and crunchy string peas and diced cucumbers to cool things down. It’s the ideal match for shrimp that’s quickly seared and chopped up to create a tempting Thai-style salad known as larb. The saucy seafood is set off against luminous lettuce leaves to keep things light and bright.

We will send you:

  • 285g Shrimp
  • 100g Sugar snap peas (or snow peas)
  • 2 Scallions
  • 2 Cucumbers
  • 1 Lime
  • 1 Boston lettuce
  • 30ml Pineapple chili sauce
  • 8.5g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Contains: Shrimp

You will need:

Large pan (non-stick if possible)
Olive oil
Oil
Salt & pepper (S&P)
Total Fat
9 g
Saturated Fat
2 g
Sodium
1030 mg
Total Carb
17 g
Sugars
5 g
Protein
23 g
Fibre
5 g
Preparation
a picture
Mise en place
Remove the stem ends of the string peas; cut into thirds. Thinly slice the scallions. Small-dice the cucumbers. Halve the lime; juice ½ and cut the remaining ½ into 2 wedges. Separate the lettuce leaves.
a picture
Cook the shrimp
Pat the shrimp dry with paper towel and remove the shells from the tails; season with the spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Cook the shrimp*, 1 to 2 min. per side, until opaque and cooked through. Transfer to a cutting board and roughly chop.
a picture
Make the larb
In a medium bowl, combine the string peas, scallions, cucumbers, ½ the lime juice, ½ the pineapple chili sauce, a drizzle of oil and S&P.
a picture
Dress the shrimp
In a second medium bowl, combine the shrimp, remaining lime juice and pineapple chili sauce, a drizzle of olive oil and S&P.
a picture
Plate your dish
Divide the lettuce leaves between your plates. Top with the larb and shrimp. Garnish with the lime wedges. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.