Pad Thai Shrimp Lettuce Cups

Man. I miss the days when Facebook was just a simple website where you would see your friends photos and be updated on big life events. Instead, nowadays it’s a place where hackers unite and Mark Zuckerberg sells our information to Russians. It’s been since Friday last week that my Facebook was hacked and I’ve received absolutely no help from Facebook. I’ve reported everything, I’ve reached out to everyone, I’ve changed my passwords, but the hackers are still kicking it. They continue blasting any of my PaleOMG followers newsfeeds with spam links…minute after minute after minute. Super fun. And because I spend most of my days trying to get in contact with someone at Facebook but continue to fail because Facebook doesn’t give AF, I even dream about the hackers. I literally think about it all day every day.

Here’s the thing – who uses Facebook anymore?  If you do, you’re either old or behind the times. It’s become a place that people only see spam, fake news or depressing stories. I never see my friends photos or that they got engaged or that they had a baby. Instead, it’s just spam articles that Mark Zuckerberg welcomes to his website. That being said, I wish I could simply deactivate my personal account, hopefully in turn deactivating my PaleOMG account. BUT, I work with many companies and telling them that I have organically grown my Facebook to the size it is today is important. Even though Facebook doesn’t let any of my followers see my content because I don’t pay them thousands of dollars to do so. I have hated Facebook for years now and this customer service experience has left me with a terrible taste in my mouth.

Here’s the question…do you even use Facebook anymore? What do you think of it nowadays? Tell me stuff.

PaleOMG Pad Thai Shrimp Lettuce Cups

This Facebook stuff has me majorly distracted and forgetting some of the exciting stuff coming up. Like leaving this weekend to explore Steamboat Springs! I’m excited to check out a town in Colorado that I’ve never been. But you know what I’m even more excited about?? My Denver event coming up! Did you hear the news yet? On Sunday April 15th at 3pm and 6pm, I will be hosting a meet-up with Tula at Just Be Kitchen! There will be snacks, grab bags, skin consultations, a chat about all things health, beauty, and fitness, and a Q&A session! There are two event times to choose from to make sure we can get as many people as possible in! Are you coming?! You can grab tickets here!!

Ok wait, let’s talk about this recipe. I’m really bad at that. I’ve been obsessed with lettuce cups lately. I’ve been putting avocado oil mayo, sliced turkey, prosciutto and arugula in lettuce wraps for lunch lately and have LOVED it. As long as it’s butter lettuce. Don’t give me no romaine hearts for lettuce wraps. No. Gross. So I recently felt inspired to mix it up and since shrimp are some of the easiest things to cook up, I mixed up my normal turkey routine. So glad I can finally eat shrimp again after my Tulum experience. I still will never eat shrimp in Mexico again, but I’ll have them in a landlocked state. Totally makes sense.

PaleOMG Pad Thai Shrimp Lettuce Cups


Pad Thai Shrimp Lettuce Cups

  • Author: juli
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 34 1x


For the Pad Thai Sauce:

  • 1/3 cup sunflower seed butter
  • 1/3 cup water
  • 2 tablespoons honey
  • 1 tablespoon coconut aminos
  • 1 tablespoon lime juice
  • 1 tablespoon sriracha
  • 1 tablespoon sesame oil
  • 2 teaspoons fish sauce
  • 1 teaspoon fresh ginger
  • 2 cloves of garlic, minced

For the Slaw:

  • 1 large carrot, peeled and julienned
  • 1/2 english cucumber, thinly sliced
  • 2 fresno peppers, thinly sliced
  • handful of cilantro, roughly chopped
  • juice of 1/2 a lime
  • pinch of salt and pepper

For the Lettuce Cups:

  • 2 tablespoons ghee or coconut oil
  • 1 pound deveined and peeled shrimp
  • 1 red bell pepper, diced
  • 1/4 yellow onion, minced
  • 2 garlic cloves, minced
  • 1 head of butter lettuce
  1. Place all ingredients for the pad thai sauce into a blender and blend until smooth. Set aside.
  2. Toss together all ingredients for the slaw. Set aside. 
  3. Place a large saute pan over medium heat. Add ghee. Once heat, pat shrimp dry and sprinkle with salt. Place in pan to cook for 3-4 minutes per side, until golden brown. Be sure to not crowd the pan – you may have to work in batches. Set shrimp aside on a plate then add the red bell peppers and onion to the pan. Cook until onion is translucent and red peppers begin to brown, then add garlic cloves and cook for another 2-3 minutes.
  4. Remove pan from heat and add shrimp back to the pan. Then add 1/2-3/4 of the sauce to the pan and toss until all shrimp are coated. 
  5. Wash butter lettuce. Spoon a small amount of sauce into each lettuce cup, then a big scoop full of the shrimp mixture and top it all with some slaw!

PaleOMG Pad Thai Shrimp Lettuce Cups

PaleOMG Pad Thai Shrimp Lettuce Cups


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