I made chicken lettuce wraps a few weeks ago with a decadent peanut sauce and couldn’t stop thinking about what kind of wrap to make next.
I decided to give shrimp a try and let’s be honest, they did not disappoint!
- Thawed de-veined baby shrimp
- Jicama sticks
- Red bell pepper, sliced thinly
- Carrots, julienned
- Red onion, thinly sliced
- Cilantro, chopped
- 1-2 tsp. fresh minced ginger
- ½ lime
- 1 garlic clove, finely minced
- 1 tbsp low-sodium soy sauce
- 1 tbsp ponzu (optional)
- Butter lettuce leaves, cabbage leaves or your choice
Whether you’re using fresh or frozen shrimp, just make sure they are washed, thawed, de-veined and the tails are removed.Place shrimp in a medium size bowl and add a fresh lime squeeze, ginger, garlic, soy, ponzu and stir until flavors are mixed well and shrimp is coated with the marinade. Use your best judgment with how much to use because it depends on how many wraps you’re making.
Make sure not to use too much soy sauce because a little goes a long way. Cover and place in the fridge to marinate for 1-2 hours. (If you don’t have that much time, 10 minutes will still do the trick)
Once the shrimp has marinated for a bit, place lettuce leaves on a plate and scoop shrimp into the center of the lettuce leaf. Set marinade aside. Add jicama, bell pepper, carrots, red onion and top with cilantro. You can use the marinade for a dipping sauce or just ponzu.
The shrimp wraps will be full of flavor and crunch, but won’t weigh you down. Enjoy!!
Want to see Natalie take you through this recipe step by step? Check out the video below: