Sweet Chili Shrimp Lettuce Cups (Party-Ready)
These Sweet Chili Shrimp Lettuce Cups are bursting with vibrant flavors and perfect for parties or light meals—easy, fresh, and irresistibly delicious!
Equipment
- Large Mixing Bowl
- Non-stick skillet or frying pan
- Sharp Knife
- Cutting Board
- Measuring Spoons
- Measuring Cups
- Serving platter or large plate
- Tongs or spatula
Ingredients
- 1 pound shrimp peeled and deveined
- 1/4 cup sweet chili sauce
- 1 tablespoon soy sauce use a low-sodium version if preferred
- 1 tablespoon fresh lime juice
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon olive oil
- 1 head romaine lettuce leaves separated
- 1/4 cup chopped green onions
- 1/4 cup shredded carrots
- 1/4 cup chopped cilantro
- sesame seeds for garnish
Instructions
- In a large mixing bowl, combine the sweet chili sauce, soy sauce, fresh lime juice, minced garlic, and minced ginger. Stir well to blend all the flavors together. Add the peeled and deveined shrimp to the bowl and toss to coat evenly. Let the shrimp marinate for about 10-15 minutes.
- Heat the olive oil in a non-stick skillet over medium-high heat. Once hot, add the shrimp along with the marinade from the bowl. Cook the shrimp for 2-3 minutes on each side or until they turn pink and opaque. Remove the shrimp from heat and set aside.
- While the shrimp cooks, carefully separate the romaine lettuce leaves, wash them thoroughly, and pat dry. Arrange the leaves on a serving platter. Chop the green onions, shred the carrots, and roughly chop the cilantro.
- Place a few shrimp in each lettuce leaf, spooning a little of the pan sauce over them for added flavor. Top with chopped green onions, shredded carrots, and cilantro. Sprinkle sesame seeds on top for a delightful finishing touch.
- Serve immediately to enjoy the crispness of the lettuce and the warmth of the shrimp. Optionally, serve with lime wedges on the side.
Notes
- Marinate the shrimp for at least 10 minutes to ensure flavorful, juicy bites.
- Wash and dry lettuce leaves thoroughly to avoid sogginess in the cups.
- Feel free to swap shredded carrots for seasonal vegetables like radishes or mango for variety.
- Cook shrimp just until pink and opaque to prevent rubbery texture.
- Assemble lettuce cups just before serving for the best crispness and freshness.