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
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!