Sesame Sriracha Shrimp Lettuce Wraps

1: Preheat the oven to 425°F.

2: Toss plantains in coconut oil and salt and bake for about 7 minutes per side.

3: In a pan, sear the Argentinian shrimp until cooked through.

4: In a bowl, mix sriracha, coconut aminos, garlic powder, sesame oil, and honey if desired.

5: Toss the cooked shrimp in the sauce.

6: Assemble the butter lettuce cups by adding cauliflower rice, cucumber, avocado, red cabbage, carrots, and roasted cashews.

7: Top the lettuce cups with the sauced shrimp.