Insist on California Avocados
Back to Previous Page

SPICY SHRIMP LETTUCE WRAPS WITH CALIFORNIA AVOCADOS

Prep Time: 0 min
Cook Time 0 min
Total Time 0 min

Serves 8

5.00000 of 5 2 Ratings


Author:Chef Brandon Sharp, Solbar at Solage Calistoga Resort, Calistoga CA
Recipe Provided By the California Avocado Commission, for foodservice use

Jump to Nutrition Info

Share this recipe:

Share |

Ingredients

  • 1 lb. large shrimp (16-20 per pound)
  • 2 limes, zest and juice
  • 1 Tbsp. sriracha hot sauce
  • 2 sprigs of mint, chopped
  • 3 oz. glass noodles
  • 4 Fresh California Avocados*, thinly sliced
  • 3 oz. mung bean sprouts
  • 3 oz. Sesame Vinaigrette (recipe follows)
  • 3 oz. Pickled Carrots (recipe follows)
  • 24 leaves Thai basil, chopped
  • 8 Bibb lettuce leaves
  • Sesame Vinaigrette (Yield: 1 cup)

  • 2 oz. rice wine vinegar
  • 1 oz. soy sauce
  • 1 Tbsp. mirin
  • 3 oz. vegetable oil
  • 1 ½ tsp. sesame oil
  • 2 Tbsp. sesame seeds
  • Salt to taste
  • Pickled Carrots (Yield: 2 cups)

  • 2 carrots, peeled and shredded
  • 8 oz. cider vinegar
  • 4 ½ oz. sugar
  • 3 oz. water
  • 1 1" piece of ginger, peeled and cut in half
  • 1 tsp. salt
  • ½ tsp. chili flakes

Instructions

Sesame Vinaigrette:

  1. Blend first three ingredients with an immersion blender. Slowly add the vegetable and sesame oil. Whisk in the sesame seeds and salt to taste.

Pickled Carrots:

  1. Place shredded carrots in a large heat proof bowl. Bring remaining ingredients to a simmer over medium high heat. Remove from heat and pour over carrots. Cover bowl tightly and let cool. Once cool, remove ginger pieces, keep carrots refrigerated in the pickling liquid.

To Assemble:

  1. Preheat oven to 325°F. Toss shrimp with lime zest and juice, sriracha hot sauce, mint, and a pinch of salt until well coated. Place in a single layer on sheet pan and bake for 8-10 minutes or until cooked through. Let cool, then refrigerate.
  2. Drain the cold shrimp and slice each thin. Trim the roots from the lettuce leaves and soak briefly in ice water to crisp. Pat dry and lay concave side up.
  3. Break up glass noodles and add to boiling salted water. Boil for 3-4 minutes or until done. Rinse with cold water.
  4. Gently toss noodles, sprouts, avocado slices, and shrimp with the sesame vinaigrette. Place ½ - ¾ cup into each lettuce leaf. Sprinkle each with the Thai basil and pickled carrots. Serve.

*A large Fresh California Avocado weighs about 8 oz.


Nutrition Information per Serving

There is no nutrition information available for this recipe.


Comments

No one has commented on this recipe yet.

To share your comments or rate recipes, please sign in to your profile on CaliforniaAvocado.com


View on Classic Site
Spring is here. And so are California Avocados. Our Spring recipes. Check them out!
Back to Previous Page