Lemongrass Shrimp & Rice Vermicelli Lettuce Wraps
Vietnamese inspired shrimp lettuce wraps
Servings: 12 wraps
Equipment
Ingredients
Nuoc Cham (Vietnamese Dipping Sauce)
- 6 tbsp water
- 2 tbsp granulated sugar
- 1.5 tbsp lime juice
- 2 tbsp fish sauce
- 1 garlic clove finely minced
Lemongrass Shrimp
- 1 lb medium shrimp about 24 peeled and deveined
- 1 tbsp fish sauce
- 2 tbsp lemongrass paste
- 2 tbsp light brown sugar
- 2 garlic cloves minced
Lettuce Cups
- 2 oz rice vermicelli noodles
- 1 cup bean sprouts
- 1/2 cup shredded carrots
- 1 medium cucumber peeled and julienned
- 12 large Thai basil leaves
- mint chopped
- cilantro chopped
- 1/4 cup crushed peanuts
- 1 head butter lettuce
Instructions
Nouc Cham
- Combine 3 tbsp of warm water and sugar in small bowl. Stir until sugar dissolves.
- Add an additional 3 tbsp of room temperature water, lime juice, fish sauce and garlic. Stir and set aside.
Lemongrass Shrimp & Vermicelli Noodles
- In medium bowl, add shrimp, fish sauce, lemongrass paste, brown sugar and garlic cloves. Mix to coat the shrimp and set aside to marinate 10 minutes.
- While the shrimp marinates, cook rice vermicelli noodles according to package directions. Strain and rinse with cold water. Set aside to cool.
- In a lightly oiled cast iron grill pan over medium high heat, cook shrimp 2 to 3 minutes per side or until pink and opaque.
Lettuce Cup Assembly
- Arrange lettuce leaves on a platter. Layer each with 1-1.5 Tbsp. rice vermicelli noodles.
- Divide bean sprouts, shredded carrots and cucumber among lettuce cups. Top with one Thai basil leaf.
- Add 2 shrimp per lettuce cup and garnish with mint, cilantro and peanuts.
- Serve with nuoc cham dipping sauce.
Notes
Shrimp can be cooked in a skillet if you don't have access to a grill pan.