Ginger-Soy Shrimp Lettuce Wraps

Ginger-Soy Shrimp Lettuce Wraps

Recipe Rating: 3.54128
Serves 4
Serve these refreshing shrimp wraps with Vietnamese Dipping Sauce for a delicious light supper.
  • 1 pound easy-peel frozen shrimp, thawed and peeled
  • 1/4 cup bottled ginger soy sauce
  • 2 cloves garlic, finely chopped
  • 1/4 pound uncooked thin rice noodles
  • 1 head green leaf lettuce
  • Thai or regular basil
  • Mint
  • Cilantro
  • 3 carrots, peeled and grated
  • 5 green onions, chopped
  • 1 medium cucumber, peeled, seeded and thinly sliced
  • 1/3 cup roasted peanuts, chopped
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Put shrimp, ginger soy sauce and garlic into a large bowl, toss well, cover with plastic wrap and refrigerate overnight.

Put noodles into a large bowl of warm water and set aside to let soften for 5 minutes; drain well. Bring a medium pot of water to a boil, add soaked noodles and cook for 3 minutes; drain again and set aside.

Meanwhile, preheat broiler. Using a slotted spoon, transfer shrimp from bowl to a baking sheet and arrange them in a single layer; discard remaining marinade. Broil until shrimp are just cooked through and pink, about 4 minutes, then transfer to a platter.

Arrange rice noodles, lettuce leaves, basil, mint, cilantro, carrots, green onions, cucumbers and peanuts on the platter with the shrimp. Have everyone assemble their own lettuce wraps, piling some of each ingredient onto a lettuce leaf, then rolling it up to form a package before eating.
Nutritional Info: 
Per Serving: 350 calories (70 from fat), 8g total fat, 1g saturated fat, 170mg cholesterol, 600mg sodium, 40g carbohydrates, (6 g dietary fiber, 6g sugar), 30g protein.
Special Diets: 

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