Description
Spicy Shrimp Lettuce Cups bring bold taste and a satisfying crunch to your table. This quick shrimp stir fry makes an easy dinner perfect for weeknight meals. Enjoy a fresh lettuce wrap recipe that the whole family will love.
Ingredients
Scale
- 1/3 cup hot chili paste such as Sambal Oelek
- 1 tbsp honey
- 1/4 cup rice vinegar
- 3 tsp sesame oil divided
- 1 garlic clove minced
- 1 tbsp fish sauce
- 1 lb large shrimp
- Kosher salt
- 2 tbsp avocado oil
- 2 Persian cucumbers
- 1 head of Boston Bibb lettuce separated
- 1/2 cup fresh cilantro chopped
- 1/2 cup roasted cashews chopped
- 1 lime quartered
- Flaky sea salt
Instructions
- Combine hot chili paste, honey, fish sauce, rice vinegar, minced garlic, and 2 teaspoons of sesame oil in a medium bowl and mix well.
- Add the shrimp to the marinade, toss to coat fully, then refrigerate for 30 minutes.
- Warm 1 tablespoon of avocado oil in a large nonstick skillet over medium-high heat until it shimmers.
- Place the shrimp in a single layer in the skillet, cooking undisturbed for 3 minutes, then flip and cook another 30 to 60 seconds until caramelized.
- Move the shrimp to a serving plate and keep any leftover sauce.
- Arrange cucumbers on the serving platter, season with salt and the remaining 1 teaspoon sesame oil.
- Organize the lettuce leaves and chopped cilantro visibly on the platter for easy assembly.
- Put the chopped cashews in a small bowl.
- Drizzle the leftover pan sauce over the shrimp and finish with a squeeze of lime before serving.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dinner, Lunch
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Calories: 655kcal
- Sugar: 17g
- Sodium: 2014mg
- Fat: 39g
- Saturated Fat: 6g
- Unsaturated Fat: 8g + 22g
- Trans Fat: 0.02g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 286mg