I guess it’s shellfish week here in casa Daya. I’m into it! Hope you are too.
I made this dish for dinner and had the leftovers the next day at work. It had been a busy morning, so for lunch we were surprised with about 8 boxes of pizza. YUP. ON MY FOURTH DAY OF WHOLE30. Do you know the self control I had to exercise?! It was brutal.
But it should be noted that even though the scent of hot garlic-y cheese seemed to be trying to swallow me whole, the knowledge that I had these shrimp wraps waiting for me in the fridge gave me the strength to power through and avoid those pizza boxes like the plague. And I’m happy to report they tasted great and kept me full for the rest of the afternoon, so I didn’t think about running to the break room for a slice even once.
If that’s not a success story, I don’t know what is.
There’s this food blogger I follow, The Defined Dish, who makes some of the best whole 30 recipes I’ve ever tried. A lot of her recipes inspire me and I can’t recommend her site enough if you’re doing a whole30.
A while ago I read her recipe for bang bang shrimp wraps and was literally salivating at my computer, so I knew that eventually I would have to try my own hand at it. I ended up tweaking some of the ratios (for example, I added way more harissa than she does) to get the final end product that satisfied my particular taste buds. Feel free to do the same to me!
Also, another fun thing about this recipe is it gives you an excuse to buy harissa but doesn’t use anywhere near the whole jar. So you officially have reason to make shakshuka, otherwise known as the worlds second trendiest brunch dish (avocado toast is in first place, obviously).
Bangin' Shrimp Lettuce Wraps (Whole30!)
1/2 cup + 2 tbsp olive oil
1 large egg
juice of 1/2 a lemon
1 lb of peeled, deveined raw shrimp
3 tbsp harissa
3 gloves of garlic, minced
1 tsp of coconut aminos
juice of 1/2 lime
butter lettuce pieces, washed and pat dried
chopped cilantro leaves
lime wedges for serving
pat shrimp dry, season both sides with salt, and set aside.
place 1/2 cup of olive oil and the egg in a wide-mouthed mason jar (or a similar vessel). Use an immersion blender, moving from the bottom of the jar slowly up, to blend your whole30 homemade mayonnaise. Add the lemon juice and a pinch of salt and once again blend together. Measure out 1/2 cup of mayonnaise for the shrimp sauce.
in a bowl, combine the mayo, harissa, garlic cloves, coconut aminos, and lime juice. Mix. Set aside.
heat a large skillet over medium-high heat. Add 2 tbsp of olive oil. Place the shrimp in a single layer around the skillet, making sure not to overcrowd things. Cook for 3 minutes, then flip each shrimp over and cook on the other side for an additional 3-5 minutes.
when shrimp is cooked through, remove the skillet from heat entirely and add some of the sauce to the skillet to coat the shrimp.
fill each lettuce cup with some shrimp + sauce. Top with cilantro and scallions. Squeeze some lemon juice over the whole thing for extra flavor. Eat immediately!
Hope you enjoy it friends!