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
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

FSD Resources