Thank you to everyone for tuning into my live video with Jenn Lueke! Jen’s DEBUT COOKBOOK is officially out in the world as of today - so go get a copy! As you all know, purchasing a new book from a variety of retailers can really help a book in its first week, so here’s a few spots to grab it! Of course, you can always head to your local bookseller too!
Barnes & Noble | Amazon | Signed Copies
Enjoy this recipe from Don’t Think About Dinner. I’ve also added my usual “Make It your Way” substitutions and shortcuts below for you too!
PINEAPPLE- SHRIMP LETTUCE WRAPS
From Don’t Think About Dinner, by Jenn Lueke
SERVES 4 | Prep time: 30 minutes | Cook time: 10 minutes
FOR THE PINEAPPLE SLAW
One 10-ounce bag coleslaw mix or shredded cabbage
1 cup small- diced fresh pineapple
⅓ cup chopped fresh cilantro
2 tablespoons coconut aminos (or reduced- sodium tamari or reduced- sodium soy sauce)
Juice of 1 lime
2 tablespoons apple cider vinegar
1 tablespoon toasted sesame oil
1 tablespoon pure maple syrup
½ teaspoon kosher salt
FOR THE SHRIMP
¼ cup coconut aminos (or reduced- sodium tamari or reduced- sodium soy sauce)
¼ cup fresh or canned pineapple juice
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon smoked paprika
½ teaspoon kosher salt
1 pound fresh or thawed frozen medium shrimp, peeled and deveined, tails off
FOR ASSEMBLY
16 leaves Bibb lettuce or other butter lettuce (about 1 head)
Chopped fresh cilantro
Make the pineapple slaw: In a large bowl, toss together the coleslaw mix, pineapple, cilantro, coconut aminos, lime juice, vinegar, sesame oil, maple syrup, and salt. Let chill while making the shrimp.
Cook the shrimp: In a medium bowl, mix together the coconut aminos, pineapple juice, oil, chili powder, garlic powder, ground ginger, smoked paprika, and salt. Add the shrimp and stir until evenly coated. Refrigerate for at least 15 minutes to allow the shrimp to marinate.
Heat a large dry skillet over medium heat. Working in batches to avoid overcrowding, carefully arrange the shrimp in a single layer, shaking off any excess marinade. Cook until lightly pink and browned around the edges, 2 to 3 minutes. Using tongs, flip and cook until pink and opaque throughout, 2 to 3 minutes more. Transfer to a large plate or sheet pan and repeat with the remaining shrimp.
To assemble: Place 4 lettuce cups on each of four plates. Divide the pine-
apple slaw among the lettuce cups and top each with 4 or 5 shrimp. Sprinkle
with chopped cilantro.
STORE IT: Refrigerate the leftovers in a sealed container for up to 4 days. If prepping ahead of time, store the shrimp, slaw, and lettuce cups separately until ready to serve.
REHEAT IT: Transfer the shrimp to a microwave-safe dish and microwave until warm, 1 to 2 minutes, then assemble the wraps.
Shrimp → ground chicken, ground pork, rockfish, or cod
Fresh pineapple → canned pineapple (in juice), drained and diced
Pineapple juice → orange juice or apple juice
Coconut aminos → tamari
Bibb lettuce cups → chopped lettuce for a salad or serve over rice or cauliflower rice
Cilantro → green onions or omit
Coleslaw mix → thinly sliced green cabbage or broccoli slaw
Apple cider vinegar → rice vinegar
Maple syrup → honey
Individual spices → Healthy in a Hurry Caribbean Seasoning, Cajun seasoning, or blackened seasoning (use 2 to 2½ teaspoons total)
Leftover protein → use rotisserie chicken, warmed and tossed with the marinade in the skillet
