Monday, June 27, 2011

Sunny Lime Shrimp Lettuce Wraps

Sunny Lime Shrimp Lettuce Wraps

What You'll Need:
  • Cutting Board
  • Large Chopping Knife
  • 1 Medium Sized Bowl
  • Ziplock Bag
  • Frying Pan
  • Tongs
  • 1 Small Saucepan
  • Whisk
  • Carrot Peeler
  • 2 Limes (for zest and juice)
  • 2 Tablespoons Vegetable Oil
  • 2 Tablespoons Soy Sauce (I use low sodium)
  • 3 Teaspoons Ginger
  • 2 Cloves Garlic
  • 2 Green Onions
  • Small Bunch of Shallots (3-5 or about 1 tablespoon chopped)
  • 1 Tablespoon Honey
  • 1 Shake Red Pepper Flakes
  • 1 Bag Raw, Veined and Peeled  Shrimp (defrost!)
  • 1 Head Iceberg Lettuce (or any other hearty lettuce that is bowl-like in shape)
  • 1 Carrot
  • 1 Small Bunch Fresh Cilantro
  • 1 Small Bunch Fresh Arugula
  • 1 Small Handful Fresh Basil
  • 2 Tablespoons Peanuts
  1. Zest and squeeze lime into bowl
  2. Stir in lime juice, veggie oil and soy sauce
  3. Add ginger and the garlic
  4. Add a shake or two of the red pepper flakes
  5. Chop shallots, green onions (up until the stalk is dark green, so technically green onions and chives) and cilantro and add to bowl
  6. Stir in honey
  7. In ziplock bag, add shrimp and marinade and refrigerate no more than 2 hours (the lime juice will actually cook the shrimp!)
  8. Heat vegetable oil in frying pan on medium heat until hot
  9. Add shrimp, setting leftover marinade to the side
  10. Cook shrimp for 2 minutes each side, just until pink, be careful not to overcook!
  11. Put marinade in saucepan and bring to boil (this will cook off all the germs) and let simmer to thicken, remember to stir! If it's not thick enough, add 1 tablespoon of each - soy sauce, water and flour (shake!) to thicken
  12. Add shrimp to marinade
  13. Shred carrot 
  14. Crush peanuts
  15. Chop arugula, basil and mint
  16. Wash lettuce and break off leaves per wrap
  17. Add shrimp to lettuce and garnish with shredded carrot, arugula, basil, mint and crushed peanuts
I know, I know. The picture makes it look like it may be from another planet and the recipe seems a bit fancy and finicky. It's not. It is really quick to prepare - just a marinade and some chopped herbs. The shrimp cooks so fast. This is so zippy and light, it's perfect for on the go. Next time, to make it a bit heartier, I will definitely be adding rice to the wraps. I'm thinking I'll toss in some more cilantro, a little more lime and some sour cream in the rice. I'm really excited to make this one again.

What's up next? Well, you'll be happy to see some actually yummy looking pictures of some still amazing food. I have a honey mustard horseradish chicken pot pie and a fabulous spread for a True Blood party my friend Ann and I had this weekend, so stay tuned - tomorrow there will be more!

Ok, ok. Bonus picture of my herb containers for your viewing pleasure :)


  1. Yep jealous of your fresh herb garden there! I don't really like lettuce wraps but I had it over rice noodles and it was just as awesome! Thanks again RH!

  2. Yay! See? Adaptable! That's what I'm talking about :) Rice noodles sound perfect, too. I'm gonna have to try that as my kids love noodles.

    And, hey, why no herb garden?

  3. To mix into the rice or just as a sauce for the wraps, mix sour cream with lime juice and cilantro to taste (I like a ridiculous amount of cilantro on pretty much everything). This is my new favorite shrimp taco etc sauce! I could probably eat it by the spoonful.

  4. Perfect! That is exactly what I was thinking about, thanks for commenting! I am also pretty obsessed with cilantro, especially in the summer.