Shrimp Lettuce Wraps

Juicy shrimp, crunchy vegetables and a sauce with just the right kick are all you need to make these delicious Shrimp Lettuce Wraps. These make a delicious warm weather meal or a colourful appetizer. You’ll want to have these on repeat.

Shrimp Lettuce Wraps

Ingredients:

Shrimp Marinade:

• 1/4 cup hot chili paste (I used Sambal Oelek)

• 2 tbsp honey

• 1/4 cup rice vinegar

• 3 tsp sesame oil, divided

• 1 large garlic clove, minced

• 1 tbsp fish sauce

• 1 lb large shrimp, peeled and deveined

• salt, to taste

• 2 tbsp neutral oil, such as avocado oil

For Serving:

• 2 Persian cucumbers, chopped or sliced into rounds

• 1 head of Boston Bibb lettuce, separated

• Fresh cilantro

• roasted cashews, chopped

• 2 limes, quartered

• Flaky sea salt

Directions:

1. Whisk together hot chili paste, honey, fish sauce, vinegar, garlic, and 2 tsp sesame oil in a medium sized bowl. Add the shrimp and toss to coat. Allow the shrimp to marinate for 30mins-1 hour in the fridge. 

2. Heat oil in a large, non-stick skillet over medium-high heat. Arrange the shrimp in a single layer and cook undisturbed for 3 minutes. Flip and cook shrimp on the other side for another 30-60 seconds. Work in batches, if necessary.

3. Remove the shrimp from the heat and transfer to a platter.

   To serve: 
   Arrange lettuce, cilantro, cucumbers (seasoned with salt) and cashews on a platter around the shrimp. Drizzle any remaining sauce over the shrimp and finish with a squeeze of lime.
   

   Enjoy!!

What did you think? Is this not such a lovely spring weeknight dinner? I would also serve this as an appetizer. Will you try this one? If you do, I’d love to hear how it went for you! Don’t forget to tag me @christies.lovestory. I love seeing your kitchen creations!