Recipe courtesy of Pepper Teigen
Sticky Caramelized Shrimp Lettuce Wraps
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 424
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 55
- Dietary Fiber
- 4
- Sugar
- 23
- Protein
- 30
- Cholesterol
- 183
- Sodium
- 1021
- Total: 1 hr
- Active: 1 hr
Ingredients
Shrimp:
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
Lettuce Wraps:
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)
Quick Pickles
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
- 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.