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

Ideas and Innovation
ucmc model

With a budget and timeline in place, and the support of the university behind them, the foodservice team at the University of Chicago Medical Center was ready to get rolling with the renovation of one of its patient services kitchens. The facility, which services the hospital’s Center for Care and Discovery and Comer Children’s Hospital, was tripling in size to serve two additional patient floors, to the tune of $9 million. But that didn’t mean immediately jumping in with steel and screws.

“First, we cut out scaled pieces of paper and moved things around,” says Elizabeth Lockwood,...

Managing Your Business
pizza toppings

When the FoodService Director editors first started tossing around the idea of an “influencers” issue, our minds immediately turned to, well, foodservice directors. After all, so much of the learning in this industry is a peer-to-peer experience, and it’s your influence that inspires the content in every single issue of this magazine.

Then we imagined the massive infighting that would occur if we tried to whittle ourselves down to a list of just 20 influential operators and thought better of it. There’s already enough arguing for us to do about which pizza toppings are best (...

Ideas and Innovation
granola bars

Where possible, we make grab-and-go items reimbursable. For example, if we’re serving a fruit and milk smoothie, we let students take a granola bar or other grain component to make it count as a meal.

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

FSD Resources