Chicken and Shrimp Laap
This chicken and shrimp laap or larp is a Laotian version of lettuce wraps. It's low-carb, Paleo-friendly, Whole 30 approved, loaded with flavor and so fast and easy to make!
Foto: Skinnytaste
Ingredients
- 1 teaspoon coconut flour
- 1 teaspoon oil
- 1 small shallot (thinly sliced)
- 1 pound ground chicken thighs
- ½ pound large shrimp (peeled and chopped coarsely)
- 2 tablespoons Asian fish sauce
- 2 tablespoons fresh lime juice
- ½ teaspoon cayenne pepper
- 2 scallions (thinly sliced)
- ¼ cup chopped cilantro
- ¼ cup minced fresh mint leaves
- 1 head butter lettuce (washed and spun dry, and separated into leaves)
Steps
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On a parchment-lined baking tray, toast the coconut flour in a 300°F oven for 5 to 7 minutes or until the flour turns golden brown. (You can also toast the coconut flour in a dry pan over low heat instead.) Set aside.
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In the meantime, heat the oil in a large skillet over medium-high heat. Add the sliced shallot and sauté for 2 to 3 minutes or until softened.
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Add the ground chicken, and break it up with a spatula. Cook, stirring, for 3 to 5 minutes until no longer pink.
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Add the shrimp and stir-fry for another 2 to 3 minutes or until the shrimp is cooked through.
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Remove the pan from the heat and add the fish sauce, lime juice, toasted coconut flour, and cayenne pepper. Adjust the seasoning to taste.
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Sprinkle the chopped herbs on top. To eat, wrap a 1/3 cup of laap in a lettuce leaf and devour.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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