Tuesday, August 08, 2006

Thai Shrimp Lettuce Wraps

As you can tell from most of my recipes on here, I eat a primarily vegetarian diet. However, in the sidebar, you'll notice I call myself a vegaquarian, so I do occasionally eat some sort of seafood or fish.

This was a recipe I used to make with chicken quite frequently back when I was a meat eater. My friend Lina suggested making it with shrimp, and I'd have to say it's a perfect fit.

Although some of the ingredients in the sauce sound a bit interesting, like the orange marmalade, I can guarantee you it's a perfect partner to the fresh ginger, garlic, and soy sauce. Serve in a lettuce wrap, or just over rice - either way, I think you'll be in love.

Thai Shrimp Lettuce Wraps

Thai Shrimp Lettuce Wraps
2 lbs smaller-sized shrimp, peeled
1/2 c soy sauce
1/3 c honey
3 scallions, minced
3 cloves garlic, minced
1 1/2" piece ginger, peeled and minced
1 tsp pepper
1 1/2 tbsp sesame oil
1 tbsp fresh basil, chopped
Butter, red leaf, or romaine lettuce
1 c cooked jasmine or basmati rice
6 tbsp rice vinegar
5 tbsp orange marmalade

Peel shrimp and place into a large ziploc bag. In a food processor, combine soy sauce, honey, scallions, garlic, ginger, pepper, and sesame oil until well combined. Pour over shrimp and seal bag. Allow to marinate 25-30 minutes. Drain shrimp from marinade, reserving marinade for later. Heat wok or large pan over medium-high heat. Add shrimp, and stirfry until done, about 5-7 minutes. Remove shrimp from pan with slotted spoon, and place into a serving bowl. Stir in fresh basil. Add rice vinegar and marmalade to pan, along with remaining marinade. Bring to a boil, and allow to boil 2 minutes. Remove from heat.
To assemble lettuce wraps, place a leaf of lettuce on a plate. Scoop some rice onto leaf, and then top with a healthy portion of shrimp. Pour a small amount of sauce over shrimp. Wrap, eat, and repeat!

19 comments:

Kalyn said...

I love the sound of this. I'd leave out the rice and maybe cut down on honey and it's be perfect for my diet too.

Tanna said...

Those shrimp look exceedingly well dressed. Look wonderful for the hot weather also.
They just look really really good.

NWJR said...

That looks yummy. I'm in lust already.

Lina said...

Seriously. I love these. Actually, I might even lurve them. They're quite fantastic.

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archana said...

Your photos are amazing !!

Mindy T. said...

There is a wonderful vietnamese restaurant in Sacramento, CA, called Andy Nguyen's. About a year ago it became all vegetarian (inspired by Buddhist teachings) and they make awesome "summer rolls" with a delicious sauteed tofu and veggie filling. I have never tried making them at home, but your photo is putting me in that mood...

Hope you had a grand time in San Francisco, BTW.

mindycooks.blogspot.com

Fiber said...

Kalyn - that sounds like an excellent idea. Let me know how they turn out.

Tanna - they are as delicious as they look! =)

Cornelius - gracias! Now how about winning me something else?? =)

Archana - thanks!!

Mindy - ooh, please let me know if you do make them. That sounds awesome!

tiger said...

Hey there :)

Just thought I'd say hi as I recently found this lovely blog of yours. I made this and the Asian green beans last night, and they both went down an absolute treat - my boyfriend was really impressed ;)

I can't wait to try some more recipes - keep up the good work!

Anonymous said...

ummm this looks delicious i might make it myself at home

Mandy said...

Yeah, Christianne, for thinking of us non-vegetarians! This looks phenom! Although, I must say your veggie dishes are quite delectable, too :o) Love ya!

Tamara said...

I went a little crazy this weekend and made 3 recipes from your blog. After reading it for so long, I decided I should start making some things. We really LOVED these wraps. My husband wants to know how soon I will make them again. I guess I will have to so I can use the rest of the marmalade.

Courtney said...

These were delish!
I didn't have any basil (none at the store) and I forgot to add the rest of the marinade into the wok when I made the sauce....but they were wonderful none the less.
Thanks!

meowmixvents said...

I just found your blog about a week ago. And i've been a happy girl ever since. Last night I followed your recipe for Shrimp and asparagus in wine basil sauce. It was DELISH but I felt like I missed something. Oh well, try harder next time right? Anyway Just wanted to thank you for posting such yummy things on here and for making me feel like I can cook too!!!! I'm also a -vegaquarian- so all of your shrimp and seafood recipes are amazing for me.
Thank you :)

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bobgill said...

I just made this, it was great!! I used regular white vinegar as I didn't have rice vinegar on hand, it was amazing. Could taste the tang the marmalade gave it, excellent!

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Anonymous said...

Hi, is it ok if I cook it in the morning for the evening??