Growing up on the coast, seafood has always been a huge part of my diet. I’ve had a vacation home near the beach (down the shore, as we NJ natives call it) since I was young, and if I’m there, I’m digging into a crab cake sandwich or an order of oysters Rockefeller for any and all meals.

Shrimp are such a versatile seafood. Grilled, fried, or cold, there is always a way to do something new with them. My Cajun shrimp crostini is one of my favorite ways to do up this adaptable shellfish, but I don’t always have a baguette on hand (although I wish I did), and that appetizer isn’t good for anyone trying out a low-carb diet.

These sweet chili shrimp lettuce wraps feature one of my favorite store-bought sauces: sweet chili sauce. I spice it up with some garlic powder and a splash of lime juice, and it’s delicious — especially with shrimp. The shellfish provide the protein, and the brown rice provides those whole grain, complex carbs. Plus, it’s on a lettuce wrap, so you don’t have to worry about eating more carbs than you should be.

Ingredients (Makes 4 wraps)  
4 pieces of iceberg lettuce
12 medium shrimp
olive oil
1/4 cup chopped onion
2 tablespoons sweet chili sauce
Dash of garlic powder
A squeeze of fresh lime juice
1 1/2 cups brown rice, cooked

Directions
Rinse and dry four pieces of lettuce. If shrimp are frozen, cook or thaw according to package instructions. Chop up thawed shrimp. Drizzle olive oil in a pan and sauté onions on low for about five minutes, or until softened. Remove onions from the pan and add chili sauce to pan. On low heat, add garlic and a splash of fresh lime juice, and let chili sauce simmer for two minutes. Add shrimp an onions and mix together. Turn off heat. Top lettuce with cooked brown rice, then chili shrimp. Add another squeeze of lime juice (optional) and serve.