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!
Chicken and Shrimp Laap (Larb)
Chicken and Shrimp Laap (Larb)Laap (also known as Larb) is regarded as the “unofficial” national dish of Laos. It’s made with many different minced meats including duck, pork, turkey but I really love this combination of chicken and shrimp.
Switching lettuce for bread is a great way to turn any sandwich or taco into a low-carb meal. Some of my favorites are Turkey Taco Lettuce Wraps, Asian Chicken Lettuce Wraps, and even BLT Lettuce Wraps.
From the cookbook Ready or Not! 150 Make-Ahead Make-Over, and Make-Now Recipes by Nom Nom Paleo, this recipe is low-carb, Paleo-friendly, Whole 30 approved, loaded with flavor and so fast and easy to make!
From Michelle and Henry’s book: One of our family’s favorite dishes from Chiang Mai is laap, a Laotian minced meat salad featuring hot chili paste, toasted rice powder, bits of offal, and a shower of fresh herbs. Back at home, I wanted to replicate these flavors and textures, but quickly discovered how challenging it can be to re-create laap with Paleo-friendly supermarket ingredients. But after replacing the rice powder with coconut flour and the naam phrik laap paste with spices from my pantry, I now have a family-friendly laap recipe I can make on a moment’s notice.
Their book has so many recipes I can’t wait to try, and I love the fun comic book style of step by step photos included with each recipe. And this recipe, a keeper! What’s not to love about eating with your hands!
Chicken and Shrimp Laap
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
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.
