Honey-Sriracha Shrimp Lettuce Wraps
By Jessica RudolphPublished on December 21, 2022
Time
35 minutes
Yield
Serves 4
Ingredients
1 carrot, peeled and cut into 2-inch matchsticks2 tablespoons rice vinegar ¼ cup mayonnaise ¼ cup sriracha, divided1 tablespoon honey 1 tablespoon soy sauce 1½ pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed, cut into ½-inch pieces¼ teaspoon table salt 2 tablespoons vegetable oil 4 scallions, white parts minced, green parts sliced thin on bias1 head Bibb lettuce (8 ounces), leaves separated
Before You Begin
We prefer untreated shrimp—those without added sodium or preservatives such as sodium tripolyphosphate (STPP). We like to garnish these wraps with chopped peanuts. Serve with a side of rice, if desired.
Instructions
- Combine carrot and vinegar in bowl; set aside, tossing occasionally. Combine mayonnaise and 2 tablespoons sriracha in second bowl. Whisk honey, soy sauce, and remaining 2 tablespoons sriracha together in third bowl.
- Pat shrimp dry with paper towels and sprinkle with salt. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add shrimp and scallion whites and cook until shrimp are spotty brown and just cooked through, about 3 minutes. Add honey mixture and cook until sauce is thickened and clings to shrimp, about 1 minute.
- To serve, fill lettuce leaves with pickled carrots, shrimp mixture, sriracha mayonnaise, and scallion greens.
Time
35 minutesYield
Serves 4Ingredients
1 carrot, peeled and cut into 2-inch matchsticks
2 tablespoons rice vinegar
¼ cup mayonnaise
¼ cup sriracha, divided
1 tablespoon honey
1 tablespoon soy sauce
1½ pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed, cut into ½-inch pieces
¼ teaspoon table salt
2 tablespoons vegetable oil
4 scallions, white parts minced, green parts sliced thin on bias
1 head Bibb lettuce (8 ounces), leaves separated
Ingredients
1 carrot, peeled and cut into 2-inch matchsticks
2 tablespoons rice vinegar
¼ cup mayonnaise
¼ cup sriracha, divided
1 tablespoon honey
1 tablespoon soy sauce
1½ pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed, cut into ½-inch pieces
¼ teaspoon table salt
2 tablespoons vegetable oil
4 scallions, white parts minced, green parts sliced thin on bias
1 head Bibb lettuce (8 ounces), leaves separated
Ingredients
1 carrot, peeled and cut into 2-inch matchsticks
2 tablespoons rice vinegar
¼ cup mayonnaise
¼ cup sriracha, divided
1 tablespoon honey
1 tablespoon soy sauce
1½ pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed, cut into ½-inch pieces
¼ teaspoon table salt
2 tablespoons vegetable oil
4 scallions, white parts minced, green parts sliced thin on bias
1 head Bibb lettuce (8 ounces), leaves separated
Why This Recipe Works
Honey provided a glossy shine to the sauce and added a floral sweetness to offset sriracha's spice.
Before You Begin
We prefer untreated shrimp—those without added sodium or preservatives such as sodium tripolyphosphate (STPP). We like to garnish these wraps with chopped peanuts. Serve with a side of rice, if desired.
Instructions
- Combine carrot and vinegar in bowl; set aside, tossing occasionally. Combine mayonnaise and 2 tablespoons sriracha in second bowl. Whisk honey, soy sauce, and remaining 2 tablespoons sriracha together in third bowl.
- Pat shrimp dry with paper towels and sprinkle with salt. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add shrimp and scallion whites and cook until shrimp are spotty brown and just cooked through, about 3 minutes. Add honey mixture and cook until sauce is thickened and clings to shrimp, about 1 minute.
- To serve, fill lettuce leaves with pickled carrots, shrimp mixture, sriracha mayonnaise, and scallion greens.
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