Recipe developed for Baker’s Joy
A quick and easy dinner that’s also healthy and flavorful. Asian-style lettuce wraps are filled with a sweet and spicy mixture of shrimp and veggies.
To cut down on prep time, start with peeled and deveined frozen shrimp, just give them a quick thaw in cool water. And no chopping required thanks to prepackaged broccoli slaw from the produce section is another time saver. It’s one of my favorite shortcuts and you’ll find that you can use it in so many ways.
Serve the delicious shrimp and slaw mixture in tender Bibb lettuce leaves for an easy, delicious meal that’s perfect for any night of the week.
Asian Shrimp in Lettuce Wraps
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Course:
Main Course
Servings: 4 servings
Ingredients
- 1 can Chef’s Joy Canola Oil Non-Stick Cooking Spray
- 1 pound large shrimp , peeled and deveined
- 4 tablespoons sweet chili sauce , divided
- 4 tablespoons rice wine vinegar , divided
- 1 tablespoon fish sauce or soy sauce
- 1 teaspoon grated fresh ginger
- 2 cloves garlic , minced
- 1 12 oz. package broccoli slaw
- 2 tablespoon chopped fresh cilantro
- 8 to 12 large Bibb or Romaine lettuce leaves
Instructions
-
Combine 3 tablespoons sweet chili sauce, 2 tablespoons rice wine vinegar, fish sauce, garlic and ginger; toss with shrimp and let stand 30 minutes.
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Combine remaining sweet chili sauce, rice wine vinegar; toss with broccoli slaw and cilantro; set aside.
-
Spray 12-inch skillet with Chef's Joy spray and heat skillet over medium-high heat. Cook shrimp, 4 minutes, stirring occasionally or until shrimp turn pink.
-
Serve shrimp with slaw in lettuce leaves.
photography by Paul Gelsobello Studio
Food Stylist: Catherine Paukner
Prop Stylist: Heather Bean
Creative Direction/Food Stylist Assistant: Lauren Dellabella
