Ginger Shrimp Lettuce Wraps

Shrimp Filling

• Shrimp– Don’t break the bank with large expensive shrimp. You’ll be chopping them up into bite-size pieces.
• Water chestnuts– these are typically found canned in the Asian aisle of the grocery store.
• Sesame oil- Sesame oil adds flavor to the dish, but if you don’t have any, any neutral oil will do.
• Fine sea salt- If using coarse, you might need a tiny bit more. I use fine in this version because it won’t have much time to dissolve the large granules.
• Smoked paprika- sweet paprika will also work.
• Dry sherry- see notes above on sherry.
• Fresh ginger– grated or finely minced, I prefer grated. If you don’t have the super fresh nub, grab one of the pre-grated bottles at the store.
• Garlic Cloves- For extra garlicky flavor, grate it. The more garlic is agitated, the more pungent the flavor. This is why sliced garlic is less flavorful than minced, crushed or grated. Grated makes a nice pulp so it incorporates into sauces easily without being in large chunks. Store bought jarred stuff will give it more of a sweet taste.

Vinaigrette

Serve the vinaigrette on the side or place the shrimp and water chestnut mixture into a medium bowl and toss before spooning into butter lettuce leaves.

• Olive Oil – or any neutral oil like vegetable oil or canola oil.
• Lemon zest– Zest adds a the most clean of lemon flavors that is very different than lemon juice. The oils will continue to infuse the oil, while juice would just separate.
• Sherry Vinegar– The vinegar in your vinaigrette. Swap out red vinegar or rice rice wine vinegar, if desired.

Toppings

• Carrots– shredded or chopped into matchsticks, they add a nice crunch and color.
• Scallions (Green Onions)- Another fresh crunch and blast of color.
• Butter lettuce– this is what I prefer for wraps because of the silky texture and smaller size, but they are a little less sturdy. Double up on leaves to make the perfect lettuce cup. Any green leaf lettuce will work. Romaine is actually more popular if you want to make a shrimp wrap. Iceberg lettuce works too.
• Crispy Chow Mein Noodles or rice noodles– Add a bit of crunch and a little salt.
• Lemon or Lime Wedges- These are optional, some folks love citrus while others can do without.

Other variations include:

• Adding 2 teaspoons of peanut butter to the dressing
• Adding bell pepper, red onion or other fresh veggies to the shrimp recipe
• Make spicy shrimp lettuce wraps by using a few dashes of garlic chile oil or hot chile paste to the filling. Add just a dash or a whole teaspoon depending on your spice level and taste buds.
• A few dashes of hoisin sauce to the shrimp mixture.
• Make them into shrimp tacos! Hey, not everyone loves a lettuce wrap, but this filling tastes just as good on soft or hard tortilla shells.
• Serve with fresh avocado slices.

How to Make

Both the filling and the dressing can be made ahead of time. Shrimp lettuce wraps can be served cold or hot.

1. For the filling, heat the sesame oil in a large skillet over medium-high heat and when hot, add the shrimp, water chestnuts paprika and salt. Saute for a few minutes and then add the rest of the filling ingredients, only cooking for another 2-3 minutes to combine. Set aside.
2. In a small bowl, whisk together all the ingredients for the dressing. This is best done ahead of time so the lemon zest has time to penetrate and infuse into the oil.
3. The only thing left to do is assemble. I like to use 2 pieces of butter lettuce to reinforce the shrimp filling. Top with your favorite toppings and enjoy! Sometimes I make it into a “bar” so family members can pick their own toppings.