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Prep 1hr10min
Total1hr30min
Servings10
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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
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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.
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