Vietnamese-Style Shrimp Lettuce Wraps
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Vietnamese-Style Shrimp Lettuce Wraps

Vietnamese-Style Shrimp Lettuce Wraps

Elevated Dinners, Impressively Easy

These lettuce wraps are packed with bright flavors and crisp textures for a light, satisfying family-style meal that’s on the table in just 15 minutes! You’ll start by boiling a pot of rice noodles, then quick-pickling crisp shredded carrots. Meanwhile you’ll sizzle up garlicky shrimp and bring it all together in a savory, tart ponzu and lime sauce with a touch of brown sugar. Serve all these delicious elements—shrimp, noodles, lettuce leaves, pickled carrots, scallion greens, lime wedges, ponzu sauce, and peanuts—in separate bowls, and let everyone create their own dinner masterpieces.

Tags:
New
•Easy Cleanup
•Easy Prep
•Quick
Allergens:
Shellfish
•Soy
•Wheat
•Fish
•Peanuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

4 ounce

Shredded Carrots

10 teaspoon

Rice Wine Vinegar

3.5 ounce

Rice Noodles

2 unit

Lime

2 unit

Scallions

2 unit

Baby Lettuce

¼ ounce

Cilantro

10 ounce

Shrimp

(Contains Shellfish)

1 teaspoon

Garlic Powder

1 teaspoon

Korean Chili Flakes

2 tablespoon

Brown Sugar

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

12 milliliters

Ponzu Sauce

(Contains Fish, Soy, Wheat)

½ ounce

Peanuts

(Contains Peanuts)

Not included in your delivery

1 teaspoon

Cooking Oil

½ teaspoon

Sugar

Salt

Pepper

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Nutrition Values

/ per serving
Calories540 kcal
Fat9 g
Saturated Fat1.5 g
Carbohydrate80 g
Sugar25 g
Dietary Fiber7 g
Protein27 g
Cholesterol215 mg
Sodium2320 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot
•Large Bowl
•Strainer
•Large Pot
•Large Pan
•Small Bowl

Instructions

Zap
1

• Bring a medium pot of salted water to a boil. Wash and dry produce. • In a large microwave-safe bowl, mix carrots, half the vinegar, ½ tsp white sugar (1 tsp for 4), salt, and pepper; microwave 30 seconds. Set aside to pickle, tossing occasionally.

Prep
2

• Once water is boiling, add noodles. Cook, stirring occasionally, until al dente, 4-6 minutes. Drain and rinse under cold water until cool; divide between two serving bowls (four bowls for 4). • Meanwhile, trim and slice scallions, separating whites from greens. Quarter limes. Trim lettuce; separate leaves. Pick cilantro leaves from stems; discard stems.

Sizzle
3

• Rinse shrimp* under cold water; pat dry. Drizzle oil in a hot large pan. Add shrimp, scallion whites, garlic powder, salt, pepper, and as many chili flakes as you like. Cook, stirring occasionally, until shrimp are opaque, 2-3 minutes. • Stir in half the soy sauce, half the ponzu, 1 TBSP brown sugar, and a splash of water (all the soy sauce and 2 TBSP brown sugar for 4); cook until shrimp are cooked through, 1 minute more. Divide between bowls with noodles.

Serve
4

• In a small bowl, whisk together remaining ponzu, remaining vinegar, 1 tsp brown sugar, and juice from two lime wedges (2 tsp brown sugar and juice from four lime wedges for 4). (Be sure to measure the brown sugar—we sent more!) • Place lettuce leaves, cilantro leaves, scallion greens, peanuts, pickled carrots (draining first), and remaining lime wedges in separate serving bowls. Serve family style alongside saucy shrimp noodles, with ponzu-lime sauce for dipping and drizzling.

Shrimp are fully cooked when internal temperature reaches 145°.

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