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Sticky Shrimp Lettuce Wraps

honey garlic shrimp lettuce wraps with and Asian cabbage slaw in butter lettuce on a plate with sesame seeds
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  20 min

Ingredients

  • 1 tablespoon cornstarch
  • ⅓ cup low-sodium soy sauce or tamari
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon chili paste, such as Sambal Oelek
  • 1 tablespoon brown sugar
  • 3 tablespoons honey
  • 6 garlic cloves, minced
  • 1 tablespoon minced ginger (from a 1-inch piece)
  • 2 pounds medium shrimp, deveined, tails removed
  • 1 (13-ounce) bag chopped cabbage salad (dressing packet discarded)
  • 1 to 2 heads butter lettuce, leaves separated (about 20 leaves)
  • Cilantro, chopped (optional)
  • Sesame seeds (optional)

Method

  1. In a small bowl, mix the cornstarch with 1 tablespoon cold water. In a separate small bowl combine the soy sauce, sesame oil, chili sauce, brown sugar, honey, garlic, and ginger. Stir in the cornstarch slurry.

  2. Heat a large skillet over medium-high heat. Add the sauce to the pan. Once the sauce is simmering, add the shrimp and cook until the sauce thickens and the shrimp is opaque, about 5 to 8 minutes.

  3. Spoon the cabbage slaw into the lettuce cups and top with the shrimp. Sprinkle with the cilantro and sesame seeds and any remaining sauce, if desired.