Saturday, June 27, 2015

Asian Shrimp in Lettuce Wraps

These Asian-style lettuce wraps are filled with a sweet and spicy mixture of shrimp and veggies. A quick and easy dinner that’s also healthy and flavorful.

photography by Paul Gelsobello Studio
Prep Time: 15 minutes
Marinate Time: 30 minutes
Cook Time: 4 minutes
Makes: 4 servings

1 can Chef’s Joy Canola Oil Non-Stick Cooking Spray
1 pound large shrimp, peeled and deveined
4 tablespoons sweet chili sauce, divided
4 tablespoons rice wine vinegar, divided
1 tablespoon fish sauce or soy sauce
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1 package (12 oz.) broccoli slaw
2 tablespoon chopped fresh cilantro
8 to 12 large Bibb or Romaine lettuce leaves

Combine 3 tablespoons sweet chili sauce, 2 tablespoons rice wine vinegar, fish sauce, garlic and ginger; toss with shrimp and let stand 30 minutes.

Combine remaining sweet chili sauce, rice wine vinegar; toss with broccoli slaw and cilantro; set aside.

Spray 12-inch skillet with Chef's Joy spray and heat skillet over medium-high heat.  Cook shrimp, 4 minutes, stirring occasionally or until shrimp turn pink.

Serve shrimp with slaw in lettuce leaves.

Recipe developed for Chef's Joy
Food Stylist: Catherine Paukner
Prop Stylist: Heater Bean
Creative Direction/Food Stylist Assistant: Lauren Dellabella

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