Bahn Mi Lettuce Wraps

This sandwich is traditionally prepared with pork, baguette, mayo and pate. Not exactly the kind of thing you want to eat during the middle[ of a workday at your desk. Cut out the bread and replace it with Bibb lettuce, and add in high-protein shrimp, extra veggies and green apple for a bit of sweetness. This recipe is dairy free, gluten free and nut free, and only takes only 20 minutes from prep to plate.]

Total Time:
20 min
15 min
5 min

4 servings

  • 1/2 lemon, juiced
  • Salt
  • 12 ounces raw shrimp, peeled and deveined
  • 2 tablespoons rice vinegar
  • 1 small green apple, julienned
  • 1 medium carrot, shredded
  • 1 small kirby cucumber, cut into matchstick-size strips
  • 1 small jalapeno, sliced into rings
  • 1 scallion, chopped
  • Freshly ground black pepper
  • 4 large Bibb lettuce leaves
  • 4 sprigs fresh cilantro
Watch how to make this recipe.
  • Fill a medium saucepan three-quarters with water. Add the lemon juice and bring to a boil. Add a pinch of salt and then drop the shrimp into the boiling water, cook until the shrimp are opaque, 2 to 3 minutes.

  • While shrimp cooks, create an ice bath. Drain the shrimp and place in the ice bath. Once cooled, drain the shrimp and pat off any excess water. Set aside.

  • Combine the vinegar, apples, carrots, cucumbers, jalapenos and scallions in a bowl. Season the salad with salt and pepper.

  • To assemble the wraps, lay out the lettuce leaves. Divide the poached shrimp and salad among the leaves. Top each with a sprig of cilantro.

  • To prepare ahead of time, pack the lettuce, shrimp and 1/4 cup salad in separate containers and assemble when you're ready to eat.

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