30 minutes
A vibrant and flavorful dish with shrimp, pickled carrots, and a tangy sriracha mayonnaise served in Bibb lettuce cups.
Carrot, peeled and cut into 2-inch matchsticks
each
tablespoons
cups
Sriracha, divided
cups
tablespoons
tablespoons
Extra-large Shrimp, peeled, deveined, tails removed, and cut into 0.5-inch pieces
0 lb
teaspoons
tablespoons
Scallions, white parts minced, green parts sliced thin on bias
each
Bibb Lettuce, leaves separated
0 oz
1. Pickle Carrots
Combine the carrot matchsticks with the rice vinegar in a small bowl. Set this aside and toss it occasionally to ensure the carrots are evenly pickled and develop a nice tangy flavor.
2. Prepare Sriracha Mayonnaise
Prepare the sriracha mayonnaise by mixing the mayonnaise with 2 tablespoons of sriracha in a small bowl. Set this aside; it will add a creamy and spicy kick to your lettuce cups later.
3. Make Honey Sauce
In a separate bowl, whisk together the honey, soy sauce, and the remaining 2 tablespoons of sriracha. This will be your honey sauce, which will coat the shrimp beautifully during cooking.
4. Prepare Shrimp
Pat the shrimp dry with paper towels and sprinkle them with 0.25 teaspoon of salt. Drying the shrimp helps them sear better in the pan, ensuring a more flavorful bite.
5. Cook Shrimp
Heat 2 tablespoons of vegetable oil in a 12-inch nonstick skillet over medium-high heat until the oil is just smoking. Adding the shrimp to hot oil ensures they cook quickly and evenly. Add the shrimp and minced scallion whites to the skillet and cook for about 3 minutes, stirring occasionally, until the shrimp are just opaque and starting to curl.
6. Add Honey Sauce
Pour the honey mixture into the skillet with the shrimp. Cook for an additional minute, stirring continuously until the sauce thickens slightly and coats the shrimp evenly. This brief cooking time prevents the shrimp from becoming tough and ensures the sauce is well-incorporated.
7. Assemble Lettuce Cups
To assemble your lettuce cups, lay out the Bibb lettuce leaves on a serving platter. Fill each leaf with a portion of the pickled carrots, then top with the shrimp mixture. Drizzle with the sriracha mayonnaise and garnish with the thinly sliced scallion greens.
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Opt for fresh, preferably wild-caught shrimp for the best flavor and texture. If you must use frozen shrimp, ensure they are fully thawed and patted dry before marinating or cooking to avoid watering down the flavors.
Make sure your pan is preheated properly for a good sear. Do not overcrowd the pan to prevent steaming. Cook in batches if necessary.
Prepare a marinade with a balance of sweet, spicy, and savory elements. Let the shrimp sit in the marinade for at least 15 minutes but no more than 30 minutes.
Assemble and serve the shrimp lettuce cups immediately after cooking to maintain the contrast of warm shrimp and cool lettuce.
Balance the heat from the shrimp with cool, fresh elements like diced cucumbers, avocado slices, or a dollop of sour cream or yogurt. Add fresh herbs for a refreshing counterpoint.
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