BEAUTY IN THE FRIDGE

Spicy Shrimp Lettuce Wraps

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shrimp lettuce wraps

Mike Garten

Set out a tray of healthy shrimp lettuce wraps made with veggies and fresh herbs for dinner tonight. The shrimp are seasoned with gochujang, fresh ginger and garlic and wrapped up in a cool, crisp Boston lettuce cup to tame the heat. Made in less than 30 minutes, it’s the perfect easy dinner recipe or healthy lunch idea that you can enjoy hot or cold.

If you don’t have one already, a jar of gochujang will amp of the flavor of any dish. It’s a fermented paste made with gochugaru, a Korean red pepper, and a blend of flours. It adds a spicy kick, along with mild sweetness, to marinades and sauces. Quick tip: each jar will have different levels of spice, so be sure to taste a little bit before adding it to your meal so you don’t accidentally go too heavy on the heat.

While it’s quick and easy to sear shrimp in a pan, we love the hands-off, less-mess method of roasting them in the oven. This also helps concentrate and develop the flavors of the sweet-spicy marinade. Plus, it means you can easily double the shrimp recipe for leftovers the next day—just add another sheet pan to the oven.

At the grocery store, Boston lettuce is sometimes referred to as Bibb or butter lettuce, and any one of those will work in this recipe. If you can’t find them, whole Romaine lettuce is a good substitute. Just pull apart the leaves to make little “boats” perfect for stuffing with shrimp.

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Cal/Serv: 230

Yields: 6 servings

Total Time: 0 hours 25 mins

2 tbsp.

fresh lemon juice

1 1/2

to 2 Tbsp gochujang (Korean hot pepper paste)

1 tbsp.

olive oil

2 tsp.

honey

1

clove garlic, grated

2 tsp.

grated fresh ginger

1 1/2 lb.

large shrimp, peeled and deveined

1

head Boston lettuce, leaves separated

2

Persian cucumbers, sliced

1

bunch small radishes, sliced

Mint and basil, for serving

  1. Heat oven to 425°F. In a large bowl, whisk together lemon juice, gochujang, oil and honey, then stir in garlic and ginger. Add shrimp and toss to coat.
  2. Arrange in a single layer on a rimmed baking sheet and roast until just opaque throughout, 10 to 15 minutes.
  3. Serve shrimp in lettuce and top with cucumbers, radishes, mint and basil.

NUTRITIONAL INFORMATION (per serving): About 230 calories, 4.5 g fat (0.5 g saturated), 36 g protein, 705 mg sodium, 13 g carbohydrates, 1 g fiber

Did you make this recipe? Comment below!

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