Name: Sticky Caramelized Shrimp Lettuce Wraps
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 6 cloves garlic; 1⁄2 teaspoon roasted chile powder or red chili flakes; 1 pound peeled and deveined large shrimp; Kosher salt; 1⁄4 cup packed light brown sugar; 1 teaspoon fresh lime juice, lemon juice or white vinegar; 2 tablespoons fish sauce; 1 tablespoon light soy sauce; 1⁄4 teaspoon freshly ground black pepper; 1⁄4 cup unsalted roasted peanuts, chopped; 2 scallions, thinly sliced; Quick Pickles (see recipe below); 12 Bibb or Boston lettuce leaves; 1⁄2 English cucumber, peeled and cut into 2-inch matchsticks; Fresh cilantro leaves; 2 cups cooked jasmine rice, warmed (optional); 1/2 cup apple cider vinegar; 1/2 cup hot water; 2 tablespoons granulated sugar; Kosher salt; 2 medium carrots, peeled and julienned; 8 medium red radishes, julienned

Directions

For the shrimp: In a wok or large skillet, heat the oil over medium-high heat until shimmering-hot. Add the garlic and chili powder and cook, stirring, until fragrant, less than 1 minute. Add the shrimp in an even layer and season with a pinch of salt. Cook, turning once, until the shrimp are lightly browned and almost cooked through, but still slightly translucent, 2 to 3 minutes total. Transfer the shrimp to a plate and wipe out the wok with a paper towel. Place a measuring cup with 1⁄4 cup water next to your cooktop. Set the wok over medium heat and add the brown sugar, lime juice (this helps keep the sugar from crystallizing) and 2 tablespoons water. Cook, stirring often, until the sugar turns into an amber-colored caramel (it should be as thick as honey), 6 to 7 minutes. Then, stir in the fish sauce and soy sauce and remove from the heat. Once a smooth sticky sauce forms (about as thick as honey), after 30 seconds or so, add the cooked shrimp, scallions and scallions, toss to coat.
Assemble the lettuce wraps: Remove the Quick Pickles (see recipe below) from the fridge and arrange the lettuce leaves, cucumber and cilantro on a serving platter. To serve, spoon some of the shrimp onto a lettuce leaf along with some rice (if using) and top with a few pickles, cucumber and a sprig of cilantro. Roll up and eat immediately.

Quick Pickles

Yield: Makes about 1 cup

In a medium bowl, combine the vinegar water, sugar and 2 pinches of salt and stir until the sugar is dissolved. Add the carrot and radishes and toss to combine. Transfer to the fridge to chill for at least 20 minutes.

Sticky Caramelized Shrimp Lettuce Wraps

Ingredients

Shrimp:

Lettuce Wraps:

Quick Pickles

Directions

Quick Pickles

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