Spicy Thai Shrimp Lettuce Wraps

Steven and I LOVE thai food. Actually, I think we just love food in general, but thai is at the top of our list. There is this amazing thai place right down the street from us that we order takeout from all the time. But trying to be frugal newlyweds means eating out less! {Bummer!} I decided to browse the internet for an amazing sounding spicy thai recipe and found nothing. Why are there no good thai recipes online? Also, if anyone knows of a website I could find some let me know! I decided to just go to the store and whip something up! I know, so domestic of me. 

So here are my Spicy Thai Shrimp Lettuce Wraps! 

Here's what you'll need:

• 1/2 cup of quinoa
• 1 green bell pepper
• 1 tomato
• 1 onion
• 1 tsp garlic
• Shrimp (I used shrimp that was already deveined and had the tails removed)
• 6 oz sweet thai chili sauce
• 2 jalapeños 
• Salt to taste
• Romaine lettuce

Quick Notes: I decided to replace the usual rice that comes with a thai dish with quinoa, which is all organic and a great source of protein. Also, I have no idea how much shrimp I used! I threw this recipe together rather quickly, so, if I were you, I'd just do it by sight. {sorry!} I used what I thought was enough for two people.

Directions: Place 1/2 cup quinoa in 1 cup water on the stove top. Bring water to a boil then cook for 15 minutes. Remove quinoa from heat and fluff gently with a fork. Set quinoa to the side.

In a large skillet, saute diced bell pepper, tomato, onion, and jalapeños. Mix in the shrimp, garlic, sweet chili sauce, and salt to taste. Cook for 10-15 minutes. 

Wash and separate romaine lettuce leaves. Place quinoa and shrimp and vegetable mixture onto the lettuce and roll the leaf making a wrap. 

I hope those directions make sense! And if you want further spice add some hot red pepper flakes! {That's what Steven and I did.} The extra heat is what completes this dish in my opinion. 

Let me know if you give this recipe a shot and how it turns out! :)