Sambal Shrimp Lettuce Wraps
Spicy and sweet marinated shrimp served in fresh lettuce cups with cooling cucumbers, mint, and crunchy peanuts. These Asian-inspired lettuce wraps offer a perfect balance of heat, freshness, and texture.
Ingredients
- •½ cup hot chili paste (such as sambal oelek)
- •¼ cup honey
- •¼ cup unseasoned rice vinegar
- •4 tsp toasted sesame oil
- •1½ lb large shrimp
- •1 pinch Kosher salt
- •1½ Tbsp vegetable oil
- •2 whole Persian cucumbers
- •1 pinch Flaky sea salt
- •2 heads Bibb lettuce
- •½ cup mint sprigs
- •½ cup crushed salted dry-roasted peanuts
- •dry-roasted peanuts
Cooking Instructions
- 1.
Whisk hot chili paste, honey, vinegar, and 2 tsp. sesame oil in a small bowl to combine. Season shrimp lightly with kosher salt and place in a resealable plastic bag. Pour in half of marinade and seal bag. Transfer remaining marinade to a small bowl and set aside for serving. Let shrimp sit at room temperature, turning the bag occasionally to ensure even coating, 10-15 minutes.
15 min
- 2.
Remove shrimp from marinade, allowing excess to drip back into bag, and transfer to paper towels to drain. Heat 1 Tbsp. vegetable oil in a large cast-iron skillet over medium-high until shimmering. Working in batches and adding another 1 Tbsp. oil along the way if the skillet is looking dry, arrange shrimp in skillet in a single layer and cook undisturbed 2 minutes (the marinade will have darkened in color and some of the sugars in it will have started to caramelize). Turn shrimp over and cook 30 seconds. Transfer to a platter.
10 min
- 3.
Arrange cucumbers on platter next to shrimp; season with sea salt and drizzle with remaining 2 tsp. sesame oil. Arrange lettuce leaves and mint sprigs on platter so that each component is visible and easily accessible. Place crushed peanuts in a small bowl and set out next to platter along with reserved marinade (for spooning into wraps).
5 min