Lemongrass Shrimp Lettuce Wraps

These light Vietnamese lettuce wraps offer big flavors! Marinated lemongrass shrimp, silky vermicelli noodles and crunchy herbs and veggies mingle delightfully in every crisp, flavorful bite. Serve with homemade nuoc cham dipping sauce – a mouthwatering addition of umami and acidity. Dish up a dozen as appetizers at your next dinner party, or serve heftier portions for a full, scrumptious meal.

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Lemongrass Shrimp Lettuce Wraps

Prep Time 15 minutes

Cook Time 15 minutes

Assemble Time 10 minutes

Servings 12

Calories 100 kcal

Author Toni Williams

Ingredients

Shrimp

• 1 lb. medium shrimp approximately 24, peeled and deveined
• 1 Tbsp. fish sauce
• 2 Tbsp. lemongrass paste
• 2 Tbsp. light brown sugar
• 2 large garlic cloves minced

Lettuce cups

• 2 oz. rice vermicelli noodles
• 1 cup bean sprouts
• 1/2 cup shredded carrots
• 1 medium cucumber peeled and julienned
• 12 large Thai basil leaves
• Mint chopped
• Cilantro chopped
• 1/4 cup crushed peanuts
• 1 head butter lettuce

Nuoc Cham (dipping sauce)

• 6 Tbsp. water
• 2 Tbsp. granulated sugar
• 1.5 Tbsp. lime juice
• 2 Tbsp. fish sauce
• 1 garlic clove minced

Instructions

1. To make nuoc cham dipping sauce, combine 3 Tbsp. warm water and sugar in small bowl. Stir until sugar dissolves. Add additional 3 Tbsp. room temperature water, lime juice, fish sauce and garlic. Stir and set aside.
2. In medium bowl, add shrimp, fish sauce, lemongrass paste, brown sugar and garlic cloves. Mix to coat the shrimp and set aside to marinate 10 minutes.
3. While the shrimp marinates, cook rice vermicelli noodles according to package directions. Strain and rinse with cold water. Set aside to cool.
4. In non-stick grill pan over medium high heat, cook shrimp 2 to 3 minutes per side or until pink and opaque. (Note: If cooking on stainless steel, add oil to pan.)
5. To assemble, arrange lettuce leaves on plates. Layer each with 1-1.5 Tbsp. rice vermicelli noodles. Divide bean sprouts, shredded carrots and cucumber among lettuce cups. After noodle and veggie layers, place one Thai basil leaf atop each lettuce cup.
6. Add 2 shrimp per lettuce cup and garnish with mint, cilantro and peanuts.
7. Serve with nuoc cham dipping sauce separately or drizzled atop the lettuce cups.

Recipe Notes

• For lettuce, bib or Boston lettuce can be substituted.
• Grab these ingredients and more at Vitacost.com.

 

Nutrition Facts

Lemongrass Shrimp Lettuce Wraps

Amount Per Serving (1 g)

Calories 100 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g5%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 61mg20%

Sodium 351mg15%

Potassium 258mg7%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 6g7%

Protein 10g20%

Vitamin A 1383IU28%

Vitamin C 4mg5%

Calcium 47mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.