Shrimp Lettuce Cups with Spicy Peanut Sauce & Brown Rice

Shrimp Lettuce Cups

with Spicy Peanut Sauce & Brown Rice

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Here, buttery soft lettuce leaves are filled with hearty brown rice, tender shrimp and vegetables, and a rich, spicy sauce of sambal, lime juice, peanut butter spread, and crunchy peanuts—perfectly contrasted by bites of crisp marinated cucumber.
4-12 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
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fresh
ingredients
Shrimp Lettuce Cups with Spicy Peanut Sauce & Brown Rice
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • ½ cup Brown Rice
  • 1 head Butter Lettuce
  • 1 Lime
  • 2 Scallions
  • 6 oz Carrots
  • 1 Persian Cucumber
  • 1 Tbsp Sambal Oelek
  • 3 Tbsps Roasted Peanuts
  • 1 Tbsp Smooth Peanut Butter Spread
  • 1 Tbsp Rice Vinegar
  • 2 tsps Honey
time-saving
tips & techniques
How To: Hold a Chef's Knife
How To: Separate Leafy Greens from the Stems
How To: Peel a Carrot
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the rice
1 Cook the rice

Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Thinly slice the cucumber into rounds; place in a bowl. Add the vinegar and season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Peel the carrots; halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Finely chop the peanuts. Halve the lime crosswise. Cut off and discard the root end of the lettuce; separate the leaves. In a bowl, combine the chopped peanuts, peanut butter spread, honey (kneading the packet before opening), the juice of 1 lime half, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Taste, then season with salt and pepper if desired.

Cook the carrots
3 Cook the carrots

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and softened. Turn off the heat; stir in the juice of the remaining lime half. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

Cook the shrimp
4 Cook the shrimp

Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat.

Serve your dish
5 Serve your dish

Serve the lettuce leaves, cooked shrimp, cooked rice, spicy peanut sauce, cooked carrots, marinated cucumber, and sliced green tops of the scallions separately. Assemble each cup using 2 lettuce leaves. Enjoy! 

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Shrimp Lettuce Cups

Cook the rice
1 Cook the rice

Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Thinly slice the cucumber into rounds; place in a bowl. Add the vinegar and season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Peel the carrots; halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Finely chop the peanuts. Halve the lime crosswise. Cut off and discard the root end of the lettuce; separate the leaves. In a bowl, combine the chopped peanuts, peanut butter spread, honey (kneading the packet before opening), the juice of 1 lime half, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Taste, then season with salt and pepper if desired.

Prepare the ingredients
Cook the carrots
3 Cook the carrots

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and softened. Turn off the heat; stir in the juice of the remaining lime half. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

4 Cook the shrimp

Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat.

Cook the shrimp
Serve your dish
5 Serve your dish

Serve the lettuce leaves, cooked shrimp, cooked rice, spicy peanut sauce, cooked carrots, marinated cucumber, and sliced green tops of the scallions separately. Assemble each cup using 2 lettuce leaves. Enjoy! 

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