A refreshing summer meal that celebrates the best in Asian flavors.


For the Shrimp:

  • 1 lb. Wild Shrimp(split in half completely)
  • ¼ c. Coconut Oil
  • 2 tbsp. Fresh Ginger
  • 2 tbsp. Fresh Garlic
  • 2 tbsp. Sesame Oil
  • 2 tbsp. Toasted Almonds
  • 2 tbsp. Fresh Cilantro
  • ½ tsp. Turmeric
  • Salt and Pepper (to taste)

For the Lettuce Wraps:

  • 4 tbsp. Avocado Oil
  • ½ Red Onion (sliced)
  • 1 Avocado (sliced)
  • 1 Red Bell Pepper (sliced)
  • 4 tbsp. Scallions (chopped)
  • ½ Asian Pear (cut into strips)
  • ½ Cup Carrot (shredded)
  • 2 tbsp. Fresh Cilantro
  • Salt and Pepper – to taste
  • 8 pcs Whole Romaine Lettuce Leaves



1. Coat the shrimp with coconut oil, fresh ginger, and fresh garlic. Grill for about 3-4 minutes on each side. Remove and allow the shrimp to cool and then season with sesame oil, almonds, cilantro, and turmeric. Reserve for assembling the lettuce wraps.

2. Add all wrap ingredients in a bowl except for the avocado and Romaine Lettuce. To assemble the, place equal amount of shrimp, vegetables, and avocado on a leaf of romaine lettuce. All components should be split into 8 equal portions, each lettuce wrap should have 4 halves of shrimp.


Tip: When making lettuce wraps or tacos or any other foods similar to a hand held item, be sure to always cut down the main protein into bite-sized pieces.

Total prep/cooking time: 15 minutes

Serves: 2

Recommended Sides:

  • Steamed Broccoli
  • Superfood Slaw (Dressed with Vinaigarette