Asian Shrimp Lettuce Wraps

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

Cuisine Asian

Keyword easy shrimp recipe, family friendly, lettuce wraps

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings people

Calories 147kcal

Author Tristin Rieken

Ingredients

18 ounces fully cooked SeaPak Butterfly Shrimp frozen, about 40 medium
1 bunch cellophane noodles 1 cup cooked
2 heads butter lettuce about 36 leaves
2 medium carrots shredded
½ medium english cucumber cut into sticks
2 medium scallions thinly sliced
1 medium serrano chile sliced
¼ cup cashews roasted and salted
1 medium lime cut in half
¼ cup fresh basil
¼ cup fresh cilantro

Sesame Soy Dipping Sauce

3 tablespoons low sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon fresh ginger grated
1 clove garlic shredded
1 teaspoon sugar
1 teaspoon toasted sesame oil

Instructions

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.

Sesame Soy Dipping Sauce

Stir all ingredients until combined.

Nutrition