Vietnamese Shrimp Lettuce Wraps With Spicy Lime Dipping Sauce Recipe

Name: Vietnamese Shrimp Lettuce Wraps With Spicy Lime Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound (16 to 20 per lb.) raw shrimp, peeled and deveined; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 package (3 3/4 oz.) cellophane noodles (see notes); 2 tablespoons rice vinegar; 1/2 to 1 teaspoon hot chile flakes; 2 tablespoons fresh lime juice (about 3 small limes); 2 cloves garlic, minced; 1 tablespoon sugar; 4 tablespoons Asian fish sauce (nuoc mam or nam pla); 2 heads Boston or butter lettuce, cores trimmed and leaves separated, rinsed, and drained; 1 large carrot, peeled, ends trimmed, and grated lengthwise into ribbons; 1/4 cup basil leaves; 1/4 cup cilantro leaves; 1/4 cup mint leaves; 1/4 cup dry-roasted peanuts, finely chopped

Servings: persons

3/4 pound (16 to 20 per lb.) raw shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (3 3/4 oz.) cellophane noodles (see notes)
2 tablespoons rice vinegar
1/2 to 1 teaspoon hot chile flakes
2 tablespoons fresh lime juice (about 3 small limes)
2 cloves garlic, minced
1 tablespoon sugar
4 tablespoons Asian fish sauce (nuoc mam or nam pla)
2 heads Boston or butter lettuce, cores trimmed and leaves separated, rinsed, and drained
1 large carrot, peeled, ends trimmed, and grated lengthwise into ribbons
1/4 cup basil leaves
1/4 cup cilantro leaves
1/4 cup mint leaves
1/4 cup dry-roasted peanuts, finely chopped

1
Put shrimp, salt, and pepper in a pot and add cold water to just cover shrimp. Bring water to a boil, then reduce heat to a simmer and cook until shrimp are bright pink and tails are curled, about 1 minute. With a slotted spoon, transfer shrimp to a colander and let cool.
2
Put cellophane noodles in a medium pot and cover with hot water. Cover pot and set aside until noodles are softened, at least 15 minutes. Drain noodles and (using kitchen scissors) cut into 2- to 3-inch pieces. Return noodles to pot, drizzle with rice vinegar, and toss. Cover and set aside.
3
In a small bowl, mix chile flakes and lime juice and let sit several minutes. Add garlic, sugar, and fish sauce; whisk until sugar is dissolved. Transfer sauce to a serving dish.
4
To assemble wraps, arrange some noodles in the middle of each lettuce leaf and top with 1 shrimp. Garnish with carrot, basil, cilantro, mint, and peanuts. Tuck up the bottom of each leaf and fold sides inward to eat. Drizzle with or dip into sauce.
5
Note: Nutritional analysis is per serving.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 pound (16 to 20 per lb.) raw shrimp, peeled and deveined, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 package (3 3/4 oz.) cellophane noodles (see notes), and more.

Yes, Vietnamese Shrimp Lettuce Wraps With Spicy Lime Dipping Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vietnamese Shrimp Lettuce Wraps With Spicy Lime Dipping Sauce

How did you like this recipe?

Frequently Asked Questions