Thai Shrimp Lettuce Wraps


Thai Shrimp:
1 lb shrimp, peeled, deveined, tails removed
1 1/2 tbsp Gourmet Garden Thai Seasoning Paste
1 tsp Gourmet Garden Chili Pepper Paste (more if you like it hotter)
2 tbsp butter or olive oil
Half a head iceberg lettuce, separated into leaves
1/2 cup chopped tomatoes
Salt and pepper to taste
Cilantro Lime Mayo:
1/4 cup mayonnaise
1 tbsp Gourmet Garden cilantro paste
1/2 tsp Gourmet Garden garlic paste
2 tbsp fresh lime juice
Salt and pepper to taste

In a medium bowl, toss shrimp with Thai seasoning paste and chili pepper paste. Cover and refrigerate 1 to 2 hours to marinate.
Heat a large skillet over medium high heat. Add butter or oil and swirl to coat. Add shrimp in a single layer and let cook 2 minutes, then toss and continue to sauté until cooked through, 1 or 2 more minutes.
Divide shrimp among 8 lettuce leaves (4 or 5 shrimp per leaf, depending on the size of your shrimp). Sprinkle with chopped tomatoes and season to taste.
Cilantro Lime Mayo:
In a small bowl, combine mayonnaise, cilantro paste, garlic paste, lime juice, salt and pepper. Mix well and drizzle over shrimp.


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