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Lettuce Wraps Vietnamese Shrimp


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  • For the Shrimp:
  • 2 pounds large Shrimp (peeled; deveined; tails off)
  • 2 Limes (zest and juice)
  • 1 tablespoon Vegetable Oil
  • 1 tablespoon Sesame Oil
  • Kosher Salt
  • 1 - inch piece Ginger (peeled; grated)
  • 2 tablespoons Sambal
  • 1 tablespoon Sesame Oil
  • 2 tablespoons Sweet Soy Sauce
  • 1 1/2 teaspoons Fish Sauce
  • 2 Limes (juiced)
  • 1/4 cup Thai Basil leaves (loosely packed; chopped)
  • 1/4 cup Cilantro leaves(loosely packed; chopped)
  • 1 package Vermicelli Noodles (cooked to package instructions)
  • 2 Carrots (shredded or julienned)
  • 5 Scallions (thinly sliced)
  • 1 tablespoon Honey
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Extra Virgin Olive Oil
  • 1/4 cup roasted salted Peanuts
  • 2 Serrano Peppers (sliced)
  • 1/4 cup Mint leaves (loosely packed)
  • 1 teaspoon Kosher Salt
  • 1 head Butter Lettuce (leaves pulled apart)
  • Mint leaves
  • Thai Basil leaves
  • Cilantro leaves
  • Lime wedges
  • Sambal



Step 1

For the Shrimp: Preheat a grill or grillpan over medium-high heat. In a large bowl, whisk together the lime zest, lime juice, vegetable oil, sesame oil, and a generous pinch of salt. Add the shrimp and toss to coat. Grill the shrimp for 1 1/2 to 2 minutes per side, or until opaque.
For the Shrimp Dressing: In a large bowl, combine the ginger, sambal, sesame oil, sweet soy sauce, fish sauce, lime juice, thai basil, cilantro, and whisk together. Toss the cooked shrimp in the dressing.
For the Noodles: Whisk together the honey, soy sauce, and extra virgin olive oil. Toss the carrots, scallions, and noodles in the dressing. Season with salt.
For the Peanut Relish: Combine the peanuts, serrano peppers, mint, and salt in a mortar and pestle and crush into a coarse relish. Or combine in a food processor and pulse.
Serve the dressed shrimp and dressed noodles with a platter of the butter lettuce leaves, mint, basil, and cilantro. Assemble as desired and garnish to taste.

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