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Prep Time: 10 minutes |
Cooking Time: 30 minutes |
Makes 2 servings |
Fody's Korean BBQ Shrimp Lettuce Wraps
These Korean BBQ Shrimp Lettuce Wraps are an easy Low FODMAP meal that can be enjoyed as a main or an appetizer. Lettuce wraps are topped with a mixture of brown rice, carrots, green onions, and juicy shrimp tossed in Fody’s Korean BBQ Sauce. It’s fresh, flavorful, and delicious!
Fody's Korean BBQ Shrimp Lettuce Wraps Ingredients:
- 1/2 cup brown rice, dry
- 18-24 shrimp, thawed, deveined + tails removed
- 1 Tbsp Fody Shallot-Infused Olive Oil
- 2 Tbsp Fody Korean BBQ Sauce
- 1/2 cup carrots, shredded (~2 carrots)
- 1/4 cup celery, diced
- 1/4 cup green onion tops, diced
- Salt + pepper, to taste
- 6 leaves of lettuce (use Bibb, Butter, Romaine, etc. - anything that makes a good cup)
- Optional garnish: chopped peanuts, sesame seeds
Directions for Fody's Korean BBQ Shrimp Lettuce Wraps
Cook rice according to package directions (TIP: prep veggies while rice cooks!)
Pat shrimp dry and add to small bowl. Toss in Fody Shallot-Infused or Garlic-Infused Olive Oil, salt, and pepper.
Heat pan over medium-high and cook shrimp, 1-2 mins per side until pink.
Remove shrimp from heat and add to a clean bowl. Toss in Fody Korean BBQ Sauce.
When rice is cooked, stir in shredded carrots, diced celery, and green onion until well-combined. Season with salt and pepper.
Plate lettuce wraps and top with rice mixture. Add shrimp, 3-4 pieces per cup. Garnish with chopped peanuts and sesame seeds. Serve with extra Korean BBQ Sauce for dipping. Enjoy your Low FODMAP lettuce wraps!
About the Chef
Carrie Walder
Carrie Walder, MS, RD is a registered dietitian, food blogger, recipe developer, food photographer, and the founder of Walder Wellness, an online resource for home cooks who are passionate about healthy eating, without ever compromising on flavour! Through her simple, whole food-forward recipes, Carrie demonstrates that healthy eating can be accessible, realistic, and delicious.
Carrie's journey with healthy cooking started in 2012, when she struggled with constant digestive issues, a lack of energy, and a sudden bout of acne. In an effort to take control of her health struggles, she spent countless hours teaching herself how to cook more whole foods and found her passion in inspiring others to do the same. In 2014, she packed up her life in Canada and moved to NYC to go back to school to study the field of nutrition!
Carrie holds her Master's of Science in Clinical Nutrition from New York University. She is a registered dietitian in both Canada and the United States. You can find more of Carrie's recipes on her Blog, Instagram, Pinterest, and TikTok.
Her top 5 favourite Fody products: Shallot-Infused Olive Oil, Maple BBQ Sauce, Vegan Bolognese, Mild Salsa and Taco Seasoning.
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