Asian Shrimp Salad Lettuce Wraps

fenway
fenway @Fenway

This is a simple cool refreshingly slightly spicy slight sweet Asian shrimp salad. Either cook the shrimp yourself or buy them already cooked for a summer meal or appetizer anytime!

Asian Shrimp Salad Lettuce Wraps

This is a simple cool refreshingly slightly spicy slight sweet Asian shrimp salad. Either cook the shrimp yourself or buy them already cooked for a summer meal or appetizer anytime!

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Ingredients

15 mins
4 servings
  1. For Dressing
  2. 1/2 cupcanola oil
  3. 1/3 cupseasoned rice vinegar
  4. 1 tablespoonfresh lemon juice
  5. 1 tablespoontamari soy sauce
  6. 1/2 teaspoonground ginger
  7. 2 tablespoonketchup
  8. 1 teaspoonSriracha hot sauce
  9. 2 tablespoonsminced celery
  10. 1green onion,chopped
  11. 1 clovegarlic
  12. 1/2 teaspoonblack pepper
  13. For Shrimp Salad Filling
  14. 1 poundcooked peeled and deviened cooked medium shrimp, chilled
  15. 1cucumber, peeled and cut in thin strips
  16. 1carrot, shredded
  17. 2radishes, cut in thin strips
  18. 1celery stalk, thin sliced
  19. 1red pepper, hot or sweet in thin strips, I used a hot pepper
  20. 10grape tomatoes, sliced or quartered if large
  21. white and black sesame seeds as needed for garnish
  22. For Serving
  23. about 8 to10 intact lettece cups, I used Boston lettece

Cooking Instructions

15 mins
  1. 1

    Combine all dressing ingredddients in a food processor or blender and blend until smooth

  2. 2

    In a large bowl combine all vegetables except lettece cups

  3. 3

    Add shrimp and add just enough dressing to lightly coat

  4. 4
  5. 5

    Fill lettece cups just before serving win shrimp salad sprinkle with seasame seeds, serve with extra dressing for dipping

  6. 6

    Note, Any extra dressing is delicious on salads and drizzled over grilled meats, seafood and vegetables

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fenway
fenway @Fenway
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“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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