Spicy Peanut Shrimp Lettuce Wraps
with Sriracha-Ponzu Sauce, Edamame & Carrot
- Fish
- Soy
- Wheat
- Shellfish
- Sesame
- Peanuts
Crisp lettuce wraps cradle zesty seasoned shrimp, crunchy carrot, and tender edamame for a vibrant handheld feast. The real showstopper is a silky Sriracha-ponzu peanut sauce—sweet, spicy, and downright delicious. Finish with a squeeze of lime and a sprinkle of sesame seeds to bring brightness and a little extra crunch.
Ingredients
3 ounce
Carrot
6 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
1 unit
Baby Lettuce
1 tablespoon
Fry Seasoning
1 unit
Onion
10 ounce
Shrimp
(Contains: Shellfish)
4 ounce
Edamame
(Contains: Soy)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 unit
Peanut Butter
(Contains: Peanuts)
1 unit
Lime
1 teaspoon
Sriracha
¼ ounce
Cilantro
Not included in your delivery
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Quarter lime. Halve and thinly slice onion. Trim and peel carrot; grate on the largest holes of a box grater. Roughly chop cilantro. Trim and discard root end from lettuce; separate leaves.
-
Rinse shrimp* under cold water and pat dry with paper towels. Season all over with Fry Seasoning, salt, and pepper.
-
Heat a drizzle of oil in large pan over medium-high heat. Add shrimp; cook, stirring occasionally, until opaque and cooked through, 2-4 minutes.
-
In the last minute of cooking, toss shrimp with a squeeze of lime juice. Turn off heat; transfer to a plate. Wipe out pan.
-
While shrimp cooks, in a small bowl, combine peanut butter, ponzu, 1 tsp sugar (2 tsp for 4 servings), and as much Sriracha as you like.
-
Add water 1 tsp at a time until mixture reaches a drizzling consistency.
-
Heat a drizzle of oil in pan used for shrimp over medium-high heat. Add onion, carrot, edamame, salt, and pepper. Cook, stirring occasionally, until onion is softened and fragrant, 3-5 minutes.
-
Turn off heat.
- Add shrimp, half the cilantro, half the sesame seeds, and a squeeze of lime juice to pan with veggies; toss until well combined.
- Season with salt and pepper.
- Divide lettuce leaves between plates; fill with shrimp mixture. Top with peanut sauce, remaining cilantro, and remaining sesame seeds. Serve.
