Ginger-Soy Shrimp Lettuce Wraps
- 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
- Fresh Thai or regular basil
- Fresh mint
- Fresh cilantro
- 3 carrots, peeled and grated
- 5 green onions, chopped
- 1 cucumber, peeled, seeded and thinly sliced
- 1/3 cup roasted peanuts, chopped
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.
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.
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- 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
- Fresh Thai or regular basil
- Fresh mint
- Fresh cilantro
- 3 carrots, peeled and grated
- 5 green onions, chopped
- 1 cucumber, peeled, seeded and thinly sliced
- 1/3 cup roasted peanuts, chopped