Thai Mini Shrimp Lettuce Wraps Recipe

Cooking Directions

• STEP 1.In a bowl, combine the shrimp, soy sauce, lime juice, fish sauce, honey, garlic, and ginger. Let marinate for 15 minutes.
• STEP 2.Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side, until pink and cooked through.
• STEP 3.Remove the shrimp from the skillet and set aside. Rinse and dry the lettuce leaves.
• STEP 4.To assemble the wraps, place a spoonful of shrimp onto each lettuce leaf. Top with shredded carrots, sliced cucumbers, and fresh herbs.
• STEP 5.Roll up the lettuce leaves, tucking in the sides as you go. Secure with toothpicks if needed.
• STEP 6.Serve the Thai mini shrimp lettuce wraps with sweet chili sauce for dipping.
• STEP 7.Enjoy!

Cooking Tips

• Make sure to rinse and dry the lettuce leaves thoroughly to remove any dirt or excess moisture.
• Feel free to customize the fillings by adding chopped peanuts, bean sprouts, or sliced bell peppers.
• For a spicier version, add some chopped chili peppers or a drizzle of sriracha sauce.
• These wraps can be made ahead of time and stored in the refrigerator. Just assemble them right before serving to keep the lettuce crisp.

Storage and Serving

• Store any leftover shrimp in an airtight container in the refrigerator for up to 2 days.
• To serve, simply reheat the shrimp in a skillet or microwave until warmed through.
• Serve the leftover shrimp in lettuce wraps or use them as a topping for salads or rice bowls.