Dinner
Chicken and Shrimp Laap
Sizzling chicken and shrimp mingle with shallots, then soak up a zesty bath of fish sauce and lime. Toasted coconut and fresh mint bring a nutty, cooling finish that tastes bright and satisfying in every crisp lettuce bite.
- Total
- 23 min
- Prep
- 10 min
- Cook
- 13 min
- Serves
- 4
Nutrition per Serving
- Calories
- 220
- Protein
- 34g
- Carbs
- 5g
- Fat
- 7g
- Fiber
- 2g
- Sugar
- 2g
- Sodium
- 795mg
Ingredients
- 1 tsp coconut flour
- 1 tsp oil
- 1 small shallot (thinly sliced)
- 1 lb ground chicken thighs
- ½ pound large shrimp (peeled and chopped coarsely)
- 2 tbsp Asian fish sauce
- 2 tbsp 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)
Instructions
- 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.
- 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.
- Add the ground chicken, and break it up with a spatula. Cook, stirring, for 3 to 5 minutes until no longer pink.
- Add the shrimp and stir-fry for another 2 to 3 minutes or until the shrimp is cooked through.
- Remove the pan from the heat and add the fish sauce, lime juice, toasted coconut flour, and cayenne pepper. Adjust the seasoning to taste.
- Sprinkle the chopped herbs on top. To eat, wrap a 1/3 cup of laap in a lettuce leaf and devour.