Vietnamese Cool Shrimp & Avocado Lettuce Wraps

HomeRecipesDiet10g Carbs or LessVietnamese Cool Shrimp & Avocado Lettuce Wraps

Total Time: 5 min

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Cook Time: 5 min

Nutrition Facts

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Nutrition information
per serving

Calories 89

Total Fat 5g

Saturated Fat 1g

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 55mg

Sodium 146mg

Total Carbs 4g

Dietary Fiber 2g

Total Sugars 0g

Protein 7g

Potassium 0mg

Vitamin A 34% DV, Vitamin C 9% DV, Calcium 2% DV, Iron 7% DV

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

I created this tasty shrimp salad wrap recipe, which can serve as a light main-dish lunch or as an appetite-piquing starter course,. If you’re seeking even more adventure, roll the wraps in pre-soaked edible rice papers for a unique presentation and added texture.

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Serves: 9

Ingredients
Instructions

1/2 lemon 1 lb. medium-sized peeled and deveined shrimp (41-45 individual shrimp), thawed As needed Ice, for cooling 3 Tbsp. olive oil mayonnaise 1/2 cup coarsely shredded carrots, plus additional for garnishing 1 lime, juiced (about 3 Tbsp.) 1 tsp. Thai fish sauce (found in the Asian section of grocery store or substitute 1/4 tsp. soy sauce) 1/4 tsp. Asian chili garlic sauce (or hot sauce) 1/4 tsp. freshly ground black pepper 1/8 tsp. Chinese 5 spice powder (found in the Asian section of grocery store or substitute with a pinch each of ground cinnamon and ginger) 1/8 tsp. garlic powder 1 ripe Fresh California Avocado, peeled, seeded and diced into 1/4 inch pieces 4-6 basil leaves, stacked, rolled lengthwise, and thinly sliced crosswise (or 1/4 teaspoon dried basil), plus additional for garnishing 1 head bibb or Boston lettuce, washed, drained, blotted and separated into “cups”

Fill a medium saucepan with 1 quart water.
Squeeze the lemon juice into the pan and add the lemon half.
Put pan over high heat on stove top and bring to a boil.
Once water has come to a boil, add shrimp, remove from heat and allow to sit while continuing to cook for 3 – 5 minutes, until opaque in the center and no longer gray.
Add a couple scoops of ice to the pot to cool shrimp quickly while retaining flavor.
Drain and remove shells. Chop into smaller bite-size pieces.
In a medium bowl, combine mayonnaise, carrots, lime juice, fish sauce, chile sauce, pepper, 5-spice and garlic powder.
Add shrimp, avocado and basil to mayonnaise mixture and fold together.
On a flat surface, lay a larger leaf facing upward like a bowl, place a smaller leaf on top and fill it with 1/4 cup of shrimp mixture.
Fill remaining lettuce cups, and garnish each with additional carrots and fresh basil.

*Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.