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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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)
1 teaspoon
Cooking Oil
½ teaspoon
Sugar
Salt
Pepper
• 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.
• 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.
• 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.
• 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°.