Loading...I created these tasty gems, 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.
Vietnamese Cool Shrimp & Avocado Lettuce Wraps
Total Time:
5min
Cook Time:
5min
Nutritional Highlights (per serving)
89
Calories
5
g
Total Fat
2
g
Dietary Fiber
7
g
Protein
4
g
Total Carbs
Ingredients
Serves: 9| 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” |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
- 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.
Copyright © 2012, Michelle Dudash
NUTRITION INFORMATION
PER SERVING
Calories 89
Total Fat 5 g
Trans Fat 0 g
Saturated Fat 1 g
Unsaturated Fat 0 g
Polyunsaturated Fat 0 mg
Dietary Fiber 2 g
Protein 7 g
Total Carbs 4 g
Cholesterol 55 mg
Sodium 146 mg
Potassium 0 mg
Total Sugar 0 g
Vitamin A 34% DV, Vitamin C 9% DV, Calcium 2% DV, Iron 7% DV
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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