Print

Shrimp Lettuce Wraps with Sweet Chili Mayo Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 2 reviews

Crispy shrimp lettuce wraps with a tangy and sweet chili mayo slaw, perfect for a light and flavorful appetizer or quick meal. The shrimp are pan-fried to a crispy perfection and combined with a refreshing cabbage and cilantro mixture dressed in lime and sesame oil, served in crisp butter lettuce cups for a delicious bite-sized treat.

Ingredients

Slaw Mixture

  • 1 cup shredded cabbage mixture (from a bag of coleslaw)
  • Juice of one lime
  • 1 tsp rice vinegar (unseasoned)
  • 1/4 cup fresh cilantro, plus more for garnish
  • 1 tbsp diced red onions
  • 2 tbsp sweet chili sauce
  • 2 tbsp mayonnaise
  • 1/2 tsp sesame oil
  • Salt and pepper, to taste

Shrimp

  • 12 oz shrimp (frozen, deveined and tail off, thawed)
  • 1 tbsp cornstarch
  • Salt and pepper, to taste
  • Vegetable oil, for frying

Other

  • 1 head of butter lettuce (or preferred lettuce)
  • 2 tbsp vegetable oil (or olive oil, plus more as needed)

Instructions

  1. Prepare the Slaw Mixture: In a medium bowl, combine the shredded cabbage mixture, fresh cilantro, lime juice, rice vinegar, sesame oil, and diced red onions. Mix well to blend all the flavors together and set aside.
  2. Season and Coat the Shrimp: Pat the thawed shrimp dry with paper towels. Season them with salt and pepper. Add the cornstarch to the bowl with the shrimp and toss until they are evenly coated. This will help create a crispy crust when cooked.
  3. Cook the Shrimp: Heat vegetable oil in a skillet over medium-high heat. Add the shrimp in a single layer and cook without moving them for 3-4 minutes on one side to develop a crisp texture. Flip the shrimp and cook for an additional 3-4 minutes until they turn pink and are cooked through. Remove shrimp from skillet and drain on paper towels to remove excess oil.
  4. Combine Slaw with Shrimp and Dressing: To the bowl with the prepared cabbage mixture, add the sweet chili sauce and mayonnaise. Stir to combine into a creamy, tangy dressing. Add the cooked shrimp to this bowl and toss everything gently. Adjust seasoning with salt and pepper as needed.
  5. Assemble Lettuce Wraps: Separate the lettuce leaves, rinse and pat dry. Spoon a generous amount of the shrimp and slaw mixture into the center of each lettuce leaf. Garnish with additional fresh cilantro if desired. Serve immediately and enjoy your crispy, fresh shrimp lettuce wraps.

Notes

  • Make sure to pat the shrimp dry before coating with cornstarch to ensure maximum crispiness.
  • Do not stir the shrimp while frying to allow a beautiful crispy crust to form.
  • The lettuce serves as a refreshing and crunchy alternative to wraps or tortillas.
  • You can substitute butter lettuce with romaine or iceberg lettuce if preferred.
  • Adjust the amount of sweet chili sauce and mayo for your preferred level of sweetness and creaminess.
  • Use fresh lime juice for the best flavor in the slaw mixture.

Find it online: https://cozyplatter.com/shrimp-lettuce-wraps-with-sweet-chili-mayo-recipe/