Red Chili Sesame-Ginger Shrimp Lettuce Wraps with an Asian Peanut Slaw
These Asian inspired wraps are delicious! Love the spicy hints combined with the fresh ginger flavor in the shrimp wrapped in a creamy crunchy peanut slaw… it’s a fabulous combination!
1 head butter lettuce
1.25 lb. medium size shrimp peeled and deveined, rinsed and patted dry
1/4 cup toasted sesame oil
2 cloves garlic, minced
2 tsp. ginger, minced
1/2 tsp. -1 tsp. red chili flakes (depending on your desired heat level)
1 tbs. soy sauce
1 tsp. lemon zest or zest of one lemon
1/4 tsp. black pepper
3 tbs. green onion, thinly sliced
1 tsp. or more sesame seeds
2 tsp. lemon juice
3 cups broccoli slaw (in package ready to use), or slaw or your choice
2 tbs. toasted sesame oil
1 tbs. peanut butter, crunchy
1 tsp. soy sauce
2 tsp. lemon juice
2 tbs. cilantro, chopped
2 tsp. sesame seeds, toasted preferred
Shrimp: In a large bowl, add the toasted sesame oil, minced garlic and ginger, soy sauce, lemon zest, and pepper whisk until combined. Add shrimp and fold into marinade until coated. Cover bowl and place in refrigerator for an hour, turning the shrimp midway through marinating.
Peanut Slaw: In a bowl add toasted sesame oil, peanut butter, soy sauce, sesame seeds, and lemon juice whisk until combined. Add slaw and fold to combine. Cover and place in refrigerator until ready to use. *This slaw should be made no more than 30 minutes before ready to assemble. The slaw will wilt the longer it is in the sauce.
Butter Lettuce: Rinse, pat dry and set aside.
In a large pan over medium- high heat, place the shrimp from the bowl along with the sauce it’s been marinating in, sesame seeds, and chili flakes. Sauté until juices have cooked off and shrimp have a crispy edge. You will need to turn up the heat towards the middle of cooking time to help cook off the juices quicker. Add the green onions towards the last few minutes of cooking.