9.02.2015

Shrimp Lettuce Wraps

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I want to preface this post by saying this "recipe" is extremely adjustable. I was inspired on a recent trip to NYC, where my friend was preparing Thai shrimp lettuce wraps for a BBQ she was going to. In her case, she prepared each ingredient separately and made an assembly line where people could build their own wraps.

In this case, I went to Alla's house to meet her new baby kittens (aka the cutest creatures I've ever seen in my life), and we decided to make a variation of the lettuce wraps. We mixed all the ingredients together into a mixture of delicious, but I'm getting ahead of myself...

This recipe spoke to me because of how easy it is to make. It's also pretty healthy, which was a nice bonus. Like I said, it's very adaptable. You can either make it exactly like we did, or you can swap ingredients, change flavors, skip the lettuce -- whatever speaks to you!

Marinade
2 lbs shrimp (we used small, deveined & peeled frozen shrimp)
1/4 cup olive oil
5 Tbsp soy sauce
1/4 tsp chili powder
1/2 to 1 tsp garlic powder
1/8 tsp ginger powder
salt and pepper to taste

Wraps
6 oz thin rice noodles
8 oz can of water chestnuts
15 oz can of whole sweet baby corn
shredded carrots
cucumber
bean sprouts
parsley
lettuce
lime wedges

For the veggies, the quantity really depends on what you like, so go nuts! (Or don't go nuts. Your call.)


First, we ran the shrimp under water to thaw them and got rid of any extra veins that weren't pre-removed for us.


We then put the shrimp into a large ziplock bag with the marinade ingredients and refrigerated it while we prepared and cooked everything else (maybe about 20-30 minutes, but that's negotiable).



Next we cooked the noodles according to the package and set them aside. While that was happening, we also drained the water chestnuts and chopped the baby corn. We bought pre-shredded carrots, but if you get regular ones then you can chop those at this point, too. We sliced the cucumbers and washed the lettuce and set them aside for later.


We then put the corn, water chestnuts and carrots into a large pan with a little olive oil. Once those cooked a bit and softened, we added the shrimp. After that mixture cooked a little, we added the noodles, sprouts, and some parsley. Every step of the way we added some lime. We like lime.


That's it! It was so easy and so fast. All that's left is filling your lettuce, adding cucumber and lime, and enjoying!

If you end up trying this recipe, let me know! And if you adjust it and love the new creation, I'd love to hear about that too.

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