Shrimp Lettuce Wraps
4 servings
45 minutes
5 minutes
Yield: 4 servings
Time: 45 minutes
1 pound medium peeled, deveined raw shrimp
2 tablespoons canola oil
2 tablespoons rice vinegar
1 teaspoon garlic clove, grated
1 teaspoon fresh ginger, peeled and grated
1 tablespoon soy sauce
½ teaspoon soy sauce
1/2 cup thinly sliced radishes
1/2 cup thinly sliced carrots
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/3 cup mayonnaise
1 tablespoon finely chopped fresh cilantro leaves, plus leaves for garnish
2 teaspoons grated lime zest plus 1 teaspoon fresh juice (from 1 lime)
16 large lettuce leaves
Directions
Step 1
Get the grill ready by preheating it to 1 medium-high (400°F to 450°F).
Step 2
Combine shrimp, oil, vinegar, garlic, ginger, and 1 tablespoon of soy sauce in a medium bowl, stirring until well combined. In a small bowl, toss together radishes, carrots, salt, and sugar until combined; set aside. Create the sauce by stirring together mayonnaise, cilantro, lime zest, lime juice, and the remaining 1/2 teaspoon soy sauce in another small bowl; set aside.
Step 3
Place the shrimp on oiled grates. Grill, uncovered, for about 2 minutes per side or until they acquire a light char and are thoroughly cooked. Transfer the grilled shrimp to a plate and allow them to rest.
Step 4
To create each wrap, pair up 2 lettuce leaves. Spread a generous half-tablespoon of the mayonnaise mixture onto the top lettuce leaf. Layer it with a portion of the shrimp and a portion of the vegetable mixture, then garnish with cilantro. Serve.
