Shrimp Sprout Rolls with Lime Dip

Shrimp (U.S. farmed or wild is best) is loaded with protein, vitamin D, and selenium.
Shrimp Sprout Rolls with Lime Dip


1 tablespoon fresh minced ginger
¼ cup rice wine
2 tablespoons dark soy sauce
Zest of 1 lime
1 pound medium shrimp, shelled
Juice of 2 limes
½ teaspoon red chile flakes
1 clove garlic, minced
1 tablespoon evaporated cane juice crystals
1½ tablespoon fish sauce
Pinch of sea salt and black pepper
1 tablespoon sesame seeds
2 heads Boston lettuce, leaves separated
1 cup broccoli, radish, or mustard sprouts

Nutrition Facts

Per serving: 148 calories, 2 g fat (0.4 g saturated), 9 g carbohydrates, 20 g protein, 2 g fiber, 300 mg sodium (13% Daily Value).

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1. In a large bowl mix together ginger, rice wine, soy sauce, and lime zest. Add shrimp, toss to coat well, and marinate for up to 1 hour in the refrigerator.

2. Meanwhile, in a small bowl mix together lime juice, chile flakes, garlic, cane juice crystals, fish sauce, salt, and pepper. Set aside.

3. In a skillet over medium heat, lightly toast sesame seeds, about 2 to 3 minutes. Remove seeds to a plate and place skillet back on heat. Add shrimp with ¼ cup of marinade and cook 2 to 3 minutes per side or until they are slightly firm.

4. To serve, place two shrimp in a lettuce leaf, top with sprouts and sesame seeds, wrap leaf, and dip in lime sauce.