Shrimp Lettuce Wraps
These shrimp lettuce wraps are juicy and delicious, made even more irresistible with a creamy peanut dipping sauce!
- Prep
- 25 min
- Cook
- 5 min
- Total
- 30 min
- Yield
- 4
Ingredients 15
- 1 recipe Peanut Sauce
- ¼ cup hoisin sauce (or gluten free hoisin)
- 1 ½ tablespoons soy sauce (or tamari)
- 1 ½ tablespoons rice vinegar
- ½ tablespoon cornstarch
- 1 1/2 pounds medium shrimp, deveined and tail on or peeled
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- 2 garlic cloves, minced
- ½ tablespoon grated fresh ginger
- 3 green onions, thinly sliced
- 1 head butter lettuce (aka Bibb lettuce), leaves separated, washed and dried
- 2 carrots, julienned or shredded
- 1 bell pepper, thinly sliced
- Fresh cilantro, for garnish
Method 5
- 01
Whisk together the ingredients for the Peanut Sauce , or make it in advance. (Store refrigerated for up to 2 weeks; allow to come to room temperature before serving.)
- 02
In a small bowl, stir together the hoisin sauce, soy sauce, rice vinegar, and cornstarch.
- 03
Heat the 2 tablespoons olive oil in a large skillet. Add the shrimp, ½ teaspoon kosher salt , garlic, and ginger and cook 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs.
- 04
When the shrimp is almost cooked, add white and light green portions of the green onions and the sauce and sauté for 30 seconds more. Remove from the heat.
- 05
To serve, place the shrimp in the butter lettuce leaves. Top with the remaining green onions, shredded carrots, red pepper strips, and torn cilantro leaves. Drizzle with the peanut sauce before serving, or use it for dipping.
Provenance
- recipe-clones/acouplecooks-data
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