Asian Shrimp Lettuce Wraps are a colorful and flavorful meal that take less time to get on the table than it does to drink a glass of wine! With fully cooked shrimp and a spread of nutritious vegetables, this is one family friendly dinner that promises to please.
Course Main Course
Keyword easy shrimp recipe, family friendly, lettuce wraps
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Author Tristin Rieken
18ouncesfully cooked SeaPak Butterfly Shrimpfrozen, about 40 medium
1bunchcellophane noodles1 cup cooked
2headsbutter lettuceabout 36 leaves
½mediumenglish cucumbercut into sticks
¼cupcashewsroasted and salted
1mediumlimecut in half
Sesame Soy Dipping Sauce
3tablespoonslow sodium soy sauce
1tablespoonrice wine vinegar
1teaspoontoasted sesame oil
Preheat oven to 425 degrees Farenheit. Bring 2 cups of water to boil over high heat, then pour boiling water over cellophane noodles in medium bowl. Soak until soft, about 10 minutes then drain and rinse with cold water. Set aside.
Bake fully cooked frozen shrimp as directed on package, usually about 10-15 minutes. When golden brown and crispy, remove from oven and transfer to serving dish. Sqeeze the juice of half a lime over hot shrimp.
Meanwhile, clean and cut vegetables and prepare sesame soy dipping sauce and other fillings.
Serve buffet style with a stack of lettuce leaves, shrimp, other fillings and dipping sauces. To build a wrap, overlap two lettuce leaves and top with a pinch of cellophane noodles, add 2 butterfly shrimp, carrots and cucumber. Top as desired with fresh herbs, sauces, cashews and chiles.