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Spicy Asian Shrimp Lettuce Cups

Bev Cooks Recipe by

Spicy Asian Shrimp Lettuce Cups

Have nasal congestion? Eat a few bites of this dish and it will become but a memory in the distance far away.

(30 comments)
  • Prep Time 1 hr 10 min
  • Total Time 1 hr 30 min
  • Servings 10

Spicy Asian Shrimp Lettuce Cups  

As prepared by Bev Cooks

For the past few days I've suffered from a lovely little pain in the face called nasal congestion. It's so awesome.


I sound insane and I look like I need to be locked inside a giant Kleenex box.

Yay for winter!

Today it all came to a head. I was this close to snorting Sriracha sauce when I decided that A) I should probably think of a, well…more mature approach. and B) I WOULD DIE.

Yay for wisdom!

Oh, I'm not done with you yet, Sriracha sauce. Ohhhh no. Why don't you join forces with a bucket of minced garlic and seep into the pores of a bunch of shrimp for an hour. And then nicely cradle your shrimpy selves inside crisp lettuce cups with julienned carrots, diced red bell pepper and delicate rice noodles. And then I'll drizzle soy sauce inside each of the cups so you can make mama feel ALL BETTUH.

Apparently I need to add "see therapist" to my to-do list.

Recipe: Spicy Asian Shrimp Lettuce Cups

It all starts with the star of the show - ze shrimpies.

The shrimp

And of course the rest of the crew.

The rest of the ingredients

Thaw the shrimp, peel and devein. Throw it all into a large sealable plastic bag. In go the oil, Sriracha sauce and garlic.

Ingredients in plastic bag

Seal and toss and squish and squish and toss to get it all coated. Stick her in the fridge for an hour. AT LEAST.

Ingredients marinating in plastic bag

I like lettuce. Hi, lettuce.

The lettuce

You sear the shrimp. You sauté the red bells. You julienne the carrots. You cook the noodles. And then…THEN. You have this.

Close up of Spicy Asian Shrimp Lettuce Cups

Drizzle some soy sauce into each cup and CONGESTION BE GONE.

Top view of Spicy Asian Shrimp Lettuce Cups

How's that for a home remedy?


Lettuce See More Recipe Ideas



Bev asks that you sriracha responsibly. For more musings, visit her blog at Bev Cooks and her Tablespoon profile.

See Recipe

Spicy Asian Shrimp Lettuce Cups

Ingredients

1
pound shrimp
2
tablespoon Sriracha sauce
4
cloves garlic, minced
2
tablespoon extra-virgin olive oil
1
head butter or boston lettuce, leaves separated
1
red bell pepper, diced
1
carrot, julienned
3
scallions, thinly sliced
1/4
cup cilantro
1/4
cup soy sauce for drizzling
1
pinch coarse salt and freshly ground pepper
3
ounces thin rice noodles

Directions

  • 1 In a sealable plastic bag, combine the shrimp, 2 Tbs. oil, sriracha sauce and garlic. Seal and toss bag to coat the shrimp. Marinate at least 1 hour in the fridge.
  • 2 Heat a non-stick pan over medium-high. Arrange the shrimp in a single layer and sear on one side for 2 minutes; flip and sear 30 more seconds. Remove from pan and set aside.
  • 3 To the pan, add the last Tbs. oil and add the diced red bell pepper. Season with salt and pepper and saute for 2 minutes, until crisp-tender. Remove from heat.
  • 4 Bring 3 cups water to a boil in a sauce pan and cook the rice noodles until soft, 3 minutes. Drain and rinse under cold water.
  • 5 In each lettuce cup, start with the rice noodles. Then add the red pepper, followed by the carrots. Add 3 or 4 shrimp per cup and garnish with scallions and cilantro.
  • 6 Drizzle a little bit of soy sauce into each one. Have napkins handy.
See Post

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