Spicy Shrimp Lettuce Wraps with California Avocado

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
8 lettuce wraps

Health-seeking patrons are looking for alternatives to the fried appetizers that seem to take up much of the menu real estate. These lettuce wraps bundle together layers of intriguing flavors and crisp textures, including fresh herbs, crunchy pickled vegetables, hot sauce and creamy avocados. Customers will crave the combination without fear of piling on the pounds.

Ingredients

Sesame Vinaigrette:
2 oz. rice wine vinegar
1 oz. soy sauce
1 Tbsp. mirin
3 oz. vegetable oil
1 1/2 tsp. sesame oil
2 tbsp. sesame seeds
Salt to taste

Pickled Carrots:
2 carrots, peeled and shredded
8 oz. cider vinegar
4 1/2 oz. sugar
3 oz. water
1 piece ginger (1 in.), peeled and cut in half
1 tsp. salt
1/2 tsp. chili flakes

Spicy Shrimp Lettuce Wraps:
1 lb. large shrimp (16-20 per pound)
2 limes, zest and juice
1 tbsp. sriracha hot sauce
2 sprigs mint, chopped
3 oz. glass noodles
4 fresh California avocados, thinly sliced
3 oz. mung bean sprouts
3 oz. sesame vinaigrette
3 oz. pickled carrots
24 leaves Thai basil, chopped
8 Bibb lettuce leaves

Steps

1. Prepare Sesame Vinaigrette: Blend first three ingredients with an immersion blender. Slowly add the vegetable oil and sesame oil. Whisk in sesame seeds and salt to taste; set aside.

2. Prepare Pickled Carrots: Place shredded carrots in a large heatproof bowl. Bring remaining ingredients to a simmer over med.-high heat. Remove from heat and pour over carrots. Cover bowl tightly and let cool. Once cool, remove ginger pieces, keep carrots refrigerated in the pickling liquid.

3. Prepare Spicy Shrimp Lettuce Wraps: Preheat oven to 325°F. Toss shrimp with lime zest and juice, sriracha, mint and a pinch of salt until well coated. Place in a single layer on sheet pan and bake for 8-10 min. or until cooked through. Let cool, then refrigerate.

4. Drain cooled shrimp and slice each thin. Trim roots from lettuce leaves and soak briefly in ice water to crisp. Pat dry and lay concave side up.

5. Break up glass noodles and add to boiling salted water. Boil for 3 to 4 min. or until done. Rinse with cold water.

6. Gently toss noodles, sprouts, avocado slices and shrimp with sesame vinaigrette. Place ½ to ¾ cup mixture into each lettuce leaf. Sprinkle each with Thai basil and pickled carrots. Serve immediately.

Recipe courtesy of California Avocado Commission

More From FoodService Director

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Menu Development
salad chicken

Vegetables and grains have stepped into the spotlight, thanks to the “flipping the plate” trend, but protein is still an important part of a balanced diet. Sources including meat, cheese, nuts, and meat alternatives such as tofu and tempeh can and should still be on the plate—albeit as a side dish or topping rather than the main event.

“Whatever we do [as FSDs] needs to be rooted in the culture, and today’s culture is all about healthy eating and plant-focused meals,” says Chris Studtmann, executive chef at Northwestern University in Evanston, Ill. “A recipe is an idea; culture is...

FSD Resources