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Spicy Shrimp Lettuce Wraps with California Avocados

Spicy Shrimp Lettuce Wraps with California Avocados
Total time:

0 min

Prep time:

0 min

Cook time:

0 min


Serving Size: 8

1 1" piece of ginger, peeled and cut in half
8 Bibb lettuce leaves
2 carrots, peeled and shredded
1/2 tsp. chili flakes
8 oz. cider vinegar
4 Fresh California Avocados*, thinly sliced
3 oz. glass noodles
1 lb. large shrimp (16-20 per pound)
24 leaves Thai basil, chopped
2 limes, zest and juice
1 Tbsp. mirin
3 oz. mung bean sprouts
3 oz. Pickled Carrots (recipe follows)
As needed Pickled Carrots (Yield: 2 cups)
2 oz. rice wine vinegar
1 tsp. salt
As needed Salt to taste
1 1/2 tsp. sesame oil
2 Tbsp. sesame seeds
3 oz. Sesame Vinaigrette (recipe follows)
As needed Sesame Vinaigrette (Yield: 1 cup)
1 oz. soy sauce
2 sprigs of mint, chopped
1 Tbsp. sriracha hot sauce
4 1/2 oz. sugar
3 oz. vegetable oil
3 oz. water

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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.

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