Shrimp Lettuce Cups Recipe

Lettuce cups have endless possibilities and are PERFECT for groups or for just solo sessions. Similar to tacos, eaters can create their own based on their preferences. I get anxious with newbies when making them a meal. I am always afraid I will make everything they actually don’t enjoy eating. In this case all you have to make sure is that they eat fish and the rest is up to them! By creating a variety of mix ins that all taste well either alone or together you are allowing someone the creativity and freedom to eat what they want. For example, my husband doesn't eat peppers but I love them. I am able to put peppers in my wrap and he just scoots right on by and goes on his merry way.

It is also a million degrees out these days and even hotter in the valley which makes cooking a little difficult for some, specifically those who lack AC. This dish is perfect for Summer because it involves little “cooking” time. Shrimp is so fast on the stove and cooking the rice in a rice cooker allows you to have little mess and less heat floating around your home. Also, another great thing about this is that you can put the ingredients for the rice in pot in the morning and set it for it to be done by the time you get home. EASY!!!

Scroll down to learn how to make this dish as well as some step by step photos to go along with it.

Warning: MESSY meal, but so worth it :)

Makes 2 servings

 

RECIPE:
 

Garnishes:

Mint

Basil

Chopped Scallions

Crushed peanuts

 

2 heads of butter lettuce

 

Coconut Brown Rice

1 cup brown rice

1 can coconut milk

¾ cup water

 

Instructions: Mix all ingredients together in your rice cooker - press cook. I know, very complicated.

 

Chili Shrimp

1 lb shrimp

2 tbsp. Chili Oil

1 tsp. Sesame Oil

1 garlic clove chopped

Salt and pepper to taste

 

Instructions: Mix all ingredients together in a bowl and set aside. Also can be done in the morning before work and set in the fridge for optimal flavor. Heat a medium size skillet on medium/ high heat. Add the shrimp and lower to medium heat. LEt sizzle on the pan for 2 minutes and then toss. Let cook for another 2 minutes or until no longer translucent.

 

Lime Carrots

2 carrots - peeled into ribbons

1 lime zested and juiced

2 ¼ tsp ground ginger

2 tsp. Agave

S&P to taste

 

Instructions: peel the carrots into ribbons (watch your fingers). Zest and juice the lime in a separate bowl and mix together the rest of the ingredients. Combine together in a large bowl and set aside.

 

Pickled Cucumbers

2 persian cucumbers

¼ cup rice vinegar

1 tbsp sugar

1 tsp sesame seeds

 

Instructions: Mix the vinegar and sugar very well in a bowl. Half  the cucumbers then chop them into bite size pieces. You don’t want them to be too thin because you want to keep the crunch while still getting the pickling flavor. Toss them into the vinegar mix and set aside. Wait till just before serving to add the sesame seeds.

 

Soy Peppers

1 pepper (of your choice) thinly sliced

2 tbsp. Soy sauce

 

Instructions: Thinly slice the pepper and mix with soy sauce. Set aside.

 

Dipping Sauce

1 tbsp. Soy Sauce

½ tsp chili oil

1 tbsp rice vin

1 scallion - chopped

Instructions: Mix all the ingredients together and set aside.

 

*Another good dipping sauce is Hoisin which can be found in your asian section of the supermarket.

 

Final Instructions:

Rinse your butter lettuce and arrange all your ingredients for you to make your own wrap! Funzies :)