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