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
Shedd Aquarium White Sox Shedd The Straw

The Chicago White Sox have partnered with the Shedd Aquarium to support their “Shedd the Straw” initiative: a plan that the groups expect to curb the use of plastic straws by about 215,000 this baseball season.

Beginning on Earth Day, April 22, drinks at all dining locations throughout the Sox’s Guaranteed Rate Field will not be automatically served with plastic straws. Guests will be provided with biodegradable straws upon request. Guaranteed Rate Field is said to be the first in Major League Baseball to ban the use of plastic straws.

“At one of Shedd Aquarium’s local...

Industry News & Opinion

The Henry P. Kendall Foundation, a philanthropic group that aims to create a more sustainable food system in New England, has announced its creation of the New England Food Vision Prize .

The foundation is inviting foodservice leaders from colleges and universities throughout New England to submit their ideas on how to create a stronger food system that will help the region produce at least half of its own food by 2060.

Qualifying ideas must be collaborative and replicable, among other requirements. The foundation hopes that by reaching out to large food purchasers, like...

Industry News & Opinion
CP building

Central Point School District in Central Point, Ore., is sprucing up its lunch program by adding more locally produced foods and scratch-made dishes, KDRV reports.

A nutritionist and chef from the Oregon Dairy and Nutrition Council trained school staff on 15 new recipes with the goal of upgrading the school lunch menu.

The ongoing project has been successfully implemented in other Oregon school districts over the last eight years. The trainings focus on Oregon State University Extension Food Hero recipes that meet USDA nutrition standards and incorporate locally sourced...

Industry News & Opinion

Carson City School District in Carson City, Nev., hosted its Breakfast with a Hero event this week, Carson Now reports.

Held at an elementary school, the event invited local law enforcement to serve breakfast and eat with students. Officials say the event was intended to help students connect and engage with local officers in a casual setting.

Read the full story via carsonnow.org .

Photo by Dan Davis at Carson City School District

FSD Resources