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!
Yield: 4 servings
5 from 3 votes

Chicken and Shrimp Laap

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Dinner, Salad
Cuisine: Chinese, Japanese
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!

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.

Nutrition

Serving: 3rolls, Calories: 220kcal, Carbohydrates: 5g, Protein: 34g, Fat: 6.5g, Saturated Fat: 1.5g, Cholesterol: 68mg, Sodium: 795mg, Fiber: 1.5g, Sugar: 2g
Freestyle Points: 4
Points +: 3