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Asian Crispy Shrimp Lettuce Wraps – The Charming Detroiter
Are you ready for some light and fresh meals after all the heaviness that is WINTER EATING? I am! Don’t get me wrong, I love a good hearty stew, but these fried shrimp lettuce wraps really hit the spot when it’s as nice outside as it has been here lately!
Every time I eat shrimp, I’m reminded of the first vacation I took with my now-fiancé, to Playa Del Carmen. I remember saying to him on the plane ride down to Mexico: “you know this is it right? Our first vacation together… if we survive this then we can make it through anything.” Because let’s face it – when you finally go on vacay with that special someone and are together 24/7 for however many days (5 in our case), that’s when you know: is this going to work for real or is it not?
And I’m reminded of shrimp because we went to this intimate all-inclusive resort where they had an all-you-can-eat buffet for breakfast and lunch. Every day (without fail) they would have a beautiful display of seafood and meats and veggies in a case in front of an attendant who would grill whatever you picked out right in front of you, and every single morning (without fail) my fiancé had a plate piled high with head-on prawns. He was obsessed! And why not? They are simply delicious!
For these shrimp lettuce wraps, I wanted to go an Asian-inspired route with the use of ground fresh chili paste, hoisin sauce, and sesame oil. Hoisin and chili paste are some of my very favorite Asian flavors, and paired with a little nuttiness from the sesame oil, they make for a great marinade for these shrimp!
And what goes better with delicious crispy shrimp than a quick pickled veggie? Here I chose carrots and red cabbage, as much for the refreshing flavor as for that beautiful color contrast! Quick pickling is one of my favorite techniques, as I have over and over again described on the blog 🙂
Related: Ancho Achiote Shredded Chicken Tacos with Pickled Red Onions
I finished these lettuce wraps off with a spicy chili sauce and a cooling crema. The perfect contrasting duo for any such wrap! If you don’t love lettuce wraps (as I totally understand – I love to carb load!), these would be equally as good in taco form. Just char some small tortillas over an open flame for about 10-12 seconds per side and serve with the same toppings and some shredded lettuce, if desired. Yum!
Asian Crispy Shrimp Lettuce Wraps
2016-02-05 17:38:00
Serves 2
A healthy seafood lettuce wrap is paired with beautifully pickled cabbage and carrots, spicy hot chili sauce, and refreshing crema.
Prep Time
2 hr
Cook Time
5 min
Total Time
2 hr 5 min
For crema
- ½ cup sour cream
- ½ cup heavy whipping cream
- ½ tsp. Kosher salt
For marinade
- 2 tbsp. sesame oil
- 1 tbsp. ground fresh chili paste
- 1 tbsp. white wine vinegar
- 2 tsp. hoisin sauce
- 1 tsp. minced garlic
For pickled vegetables
- ½ cup carrots, julienned
- ¾ cup red cabbage, finely sliced
- 1/2 cup water
- 1/2 cup white vinegar
- 1 tbsp. sugar
- 1 tbsp. kosher salt
- 2 tsp. black peppercorns
- 1 tsp. mustard seeds
For sauce
- 1 ½ tbsp. white wine vinegar
- 1 tbsp. ground fresh chili paste
- 1 tsp. hoisin sauce
- 1 tsp. minced garlic
- 3 tbsp. sesame oil
- ½ tsp. salt
- 1 lb. medium-sized shrimp, peeled and deveined
- Vegetable oil
- ¼ cup cornstarch
- 6 large pieces of lettuce
- 6 small tortillas (optional)
For crema
- Combine sour cream, heavy cream, and salt in a bowl. Cover with saran wrap and set aside at room temperature for 1-2 hours.
For marinade
- In a medium-sized bowl, whisk together ingredients for marinade. Add shrimp and stir to coat. Set aside and allow to marinate while you prepare the other ingredients.
For pickled vegetables
- Add carrot and red cabbage to a pint-sized mason jar. In a medium saucepan, combine water, vinegar, salt, sugar, black peppercorns, mustard seeds, and coriander seeds. Simmer over medium heat for about 5 minutes, until the sugar and salt have dissolved. Pour hot liquid over the vegetables and cover jar with lid. Allow mixture to cool in the refrigerator before serving. Keeps for up to 1 month in the refrigerator.
For chili sauce
- Add ingredients to a small bowl, whisking until combined. Adjust salt seasoning as desired.
For shrimp
- Heat about ¼ inch vegetable oil in a skillet over medium-high heat. While the oil is heating, add cornstarch to the shrimp and stir until coated. When oil is hot, cook half the shrimp for about 1 ½ to 2 minutes per side. Remove shrimp to a paper towel-lined plate. Repeat with the rest of the shrimp.
- To assemble, plate lettuce pieces and top with shrimp, pickled vegetables, chili sauce, and cream. Enjoy!
The Charming Detroiter https://thecharmingdetroiter.com/
[optin-cat id=”1965″]
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plenty of kick with a nutty depth of flavour from sesame oil. The hoisin sauce brings in a touch of sweetness, and you’ve got the ultimate balance of tai
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I’m totally in spring-cooking-mode and these look perfect! We’re in that sweet spot in Houston where it’s warm enough to eat dinner outside but it’s not ridiculously hot and humid yet…gotta enjoy it while we can! Especially with a fresh dinner like this one!
That sounds amazing! Wouldn’t it be lovely if it could be like that kind of weather all the time? Those nights are so rare here in Michigan so I always try to take advantage of them too! These would be perfect for that kinda night 🙂
I love everything about these shrimp lettuce wraps. Perfect for the warm weather that we are starting to see. They look delicious.