Spicy Asian Shrimp Lettuce Cups

  • Prep 1 hr 10 min
  • Total 1 hr 30 min
  • Servings 10

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

Steps

  • 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 tbsp. 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. Drizzle a little bit of soy sauce into each one.

Nutrition Facts

Serving Size: 1 Serving
Calories
110
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
65mg
21%
Sodium
470mg
20%
Potassium
230mg
6%
Total Carbohydrate
11g
4%
Dietary Fiber
1g
5%
Sugars
2g
Protein
9g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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