Total Time
20mins
Prep 20 mins
Cook 0 mins

This recipe is adapted from "UltraMetabolism" by Mark Hyman, M.D. I used chicken in place of the shrimp with very tasty results. This is a healthy, colorful and very flavorful dish. You can also use different nut butters for a little different taste.

Ingredients Nutrition

Directions

  1. In a small bowl or blender, whip the cashew butter, coconut milk 3 tablespoons lime juice, and chili powder together.
  2. In a large bowl, combine the shrimp, scallions, carrots, bean sprouts, cucumber, sesame seeds, ginger, soy sauce, 2 tablespoons lime juice, and vinegar.
  3. Mix well and let flavors marinate in the refrigerator for 20 minutes.
  4. Divide the cashew sauce and shrimp vegetable mixture in the center of each leaf and wrap lettuce around filling.
  5. Wrap and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a