Vietnamese-Style Shrimp in Lettuce Cups

Name: Vietnamese-Style Shrimp in Lettuce Cups
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 1 c. jasmine rice; 1 lb. shelled and deveined medium shrimp; 2 tbsp. less-sodium fish sauce; 1 tbsp. reduced-sodium soy sauce; 2 tbsp. fresh lime juice; 3 clove garlic; 1 tsp. vegetable oil; 2 medium stalks celery; 1 c. shredded or matchstick-thin carrots; 2 tsp. grated peeled fresh ginger; 1 c. loosely packed fresh cilantro; 1 c. loosely packed fresh mint leaves; 12 Boston lettuce leaves

Published: Jun 8, 2007

Yields:

Prep Time:

25 mins

Cook Time:

20 mins

Total Time:

45 mins

Cal/Serv:

345

Jump to recipe

Serve these pretty lettuce wraps as a first course or a light entrée. Fresh mint and cilantro keep it fresh, while savory sautéed shrimp and vegetables provide substance and color.

Advertisement - Continue Reading Below

Ingredients

1 cup jasmine rice
1 lb. shelled and deveined medium shrimp
2 Tbsp. less-sodium fish sauce
1 Tbsp. reduced-sodium soy sauce
2 Tbsp. fresh lime juice
3 clove garlic
1 tsp. vegetable oil
2 medium stalks celery
1 cup shredded or matchstick-thin carrots
2 tsp. grated peeled fresh ginger
1 cup loosely packed fresh cilantro
1 cup loosely packed fresh mint leaves
12 Boston lettuce leaves

Directions

1. Step 1Prepare rice as label directs.
2. Step 2Meanwhile, coarsely chop shrimp. In medium bowl, combine shrimp, fish sauce, soy sauce, lime juice, and garlic; set aside.
3. Step 3In nonstick 12-inch skillet, heat oil over medium-high heat. Add celery, carrots, and ginger; cook 2 minutes, stirring frequently. Add shrimp mixture and cook 1 to 2 minutes or just until shrimp turn opaque, stirring constantly. Remove skillet from heat; stir in half of cilantro and mint.
4. Step 4Divide rice among lettuce leaves; top with shrimp mixture and remaining herbs. Fold leaves over shrimp mixture and eat out of hand.