Best 6 Asian Shrimp Lettuce Wraps Recipes

ASIAN LETTUCE WRAPS

Steps:

• 1 head Boston lettuce, leaves separated, cleaned and dried In a skillet over medium-high heat, add the vegetable oil and saute beef until brown. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups.

STICKY CARAMELIZED SHRIMP LETTUCE WRAPS

Steps:

• For the shrimp: In a wok or large skillet, heat the oil over medium-high heat until shimmering-hot. Add the garlic and chili powder and cook, stirring, until fragrant, less than 1 minute. Add the shrimp in an even layer and season with a pinch of salt. Cook, turning once, until the shrimp are lightly browned and almost cooked through, but still slightly translucent, 2 to 3 minutes total. Transfer the shrimp to a plate and wipe out the wok with a paper towel. Place a measuring cup with 1⁄4 cup water next to your cooktop. Set the wok over medium heat and add the brown sugar, lime juice (this helps keep the sugar from crystallizing) and 2 tablespoons water. Cook, stirring often, until the sugar turns into an amber-colored caramel (it should be as thick as honey), 6 to 7 minutes. Then, stir in the fish sauce and soy sauce and remove from the heat. Once a smooth sticky sauce forms (about as thick as honey), after 30 seconds or so, add the cooked shrimp, scallions and scallions, toss to coat.
• Assemble the lettuce wraps: Remove the Quick Pickles (see recipe below) from the fridge and arrange the lettuce leaves, cucumber and cilantro on a serving platter. To serve, spoon some of the shrimp onto a lettuce leaf along with some rice (if using) and top with a few pickles, cucumber and a sprig of cilantro. Roll up and eat immediately.
• In a medium bowl, combine the vinegar water, sugar and 2 pinches of salt and stir until the sugar is dissolved. Add the carrot and radishes and toss to combine. Transfer to the fridge to chill for at least 20 minutes.

ASIAN LETTUCE WRAPS

Steps:

• Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
• Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
• Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

ASIAN SHRIMP WRAPS

Steps:

• Defrost shrimp under running water.
• Heat sesame oil in a skillet.
• Add stir fry vegetables and green onion.
• Stir fry until hot.
• Add hoisin sauce and heat through.
• Place 2/3 cup on each tortilla.
• Wrap and eat.

VIETNAMESE SHRIMP LETTUCE WRAPS

Steps:

• In a large pot, heat the water until boiling. Add the softened rice stick noodles and swirl in the hot water, then cook until just tender, 10-15 seconds. Drain thoroughly in a colander and rinse under cold water. Clip the noodles into 3 inch lengths and place into a medium serving container.
• Chop the fresh herbs and peanuts as above and place each in an individual serving container (small bowl or ramekin).
• Peel and de-vein the shrimp, remove the tails. If shrimp are large, cut in to thirds. Season shrimp in a mixing bowl with lemongrass paste (you can use finely chopped fresh lemongrass if available), salt and fresh cracked black pepper. Mix thoroughly and saute in a large pan with peanut oil until shrimp are just cooked. Do not overcook. Remove from heat and place in a serving container.
• To make the dipping sauce: In a small mixing bowl, soak the crushed red pepper in lime juice for several minutes Add the garlic, sugar, and fish sauce and stir to dissolve the sugar. Transfer to a serving container and add the grated carrots and serve at room temperature Refrigerated, the sauce will keep in a tightly covered container for up to 5 days.
• To Serve: Arrange lettuce on a large platter surrounded by the containers of chopped herbs, etc. and dipping sauce. To make a wrap, take a lettuce leaf in hand, place a small bundle of rice stick noodles on the leaf, scoop a large tablespoon of shrimp on to lettuce leaf, then add any herbs that you like. Add a teaspoon of dipping sauce onto the mixture on the leaf and then roll and eat. Delicious!

SHRIMP LETTUCE WRAPS

Steps:

• Melt butter in a large nonstick skillet over medium-high heat. Add bell pepper; cook for 2 minutes. Add shrimp and garlic and sprinkle with Greek seasoning. Cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Remove from the heat and stir in cherry tomatoes, cucumber, and olives.
• Serve shrimp mixture in romaine leaves and sprinkle with feta cheese.