Ingredients
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2 tablespoons extra-virgin olive oil
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8 ounces peeled, deveined raw medium shrimp (41-50 count)
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1 tablespoon reduced-sodium soy sauce, divided
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2 1/2 teaspoons grated garlic, divided
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1/3 cup light coconut milk, well shaken and stirred
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1/4 cup smooth natural peanut butter
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2 tablespoons hoisin sauce
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1 tablespoon lime juice
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1 1/2 teaspoons sugar
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1 teaspoon sambal oelek
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1/2 teaspoon grated fresh ginger
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16 leaves butter lettuce
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2 medium red bell peppers, cut into thin strips (about 2 cups)
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2 medium carrots, peeled and cut into thin strips (about 1 cup)
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1 medium red onion, thinly sliced (about 1 cup)
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2 tablespoons chopped unsalted dry-roasted peanuts
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1/4 cup fresh cilantro leaves
Directions
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Heat oil in a large skillet over medium heat. Add shrimp in a single layer; cook, undisturbed, until slightly pink on 1 side, about 2 minutes. Add 1 1/2 teaspoons each soy sauce and garlic; toss until well coated. Cook, stirring often, until cooked through, about 2 minutes. Transfer to a plate with the pan drippings.
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Whisk coconut milk, peanut butter, hoisin, lime juice, sugar, sambal oelek, ginger and the remaining 1 teaspoon garlic and 1 1/2 teaspoons soy sauce together in a medium bowl until smooth.
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Make 8 stacks of 2 lettuce leaves each. Divide the shrimp, bell peppers, carrots, onion and peanuts evenly among the lettuce cups. Top with cilantro. Serve with the peanut sauce.
