Papaya Shrimp Lettuce Wraps Recipes

PAPAYA SHRIMP LETTUCE WRAPS

Steps:

• In a non-reactive bowl, mix together the lime juice, balsamic vinegar, basil or cilantro, green onion, garlic, jalapeno, and brown sugar.
• Stir in the cubed papaya and shrimp, then the fish sauce to taste.
• Pour into shallow dish and surround with the butter lettuce leaves.
• Use the lettuce leaves to scoop up the papaya mixture and hold to eat.
• Good additions are cooked bean threads, thinly sliced cucumber, julienned carrot, or perhaps bean sprouts.

GREEN PAPAYA SALAD IN LETTUCE WRAPS

Steps:

• For the dressing: In a small bowl add all ingredients and mix well. Set aside for about 1/2 hour to allow the flavors to develop. Taste and adjust seasoning before serving.
• For the salad: Combine papaya, bean sprouts, cucumber, onion, and red chile in a large bowl. Pour over the dressing and mix well. Mound onto a platter, garnish with cilantro leaves, and surround with butter lettuce leaves.

SHRIMP LETTUCE WRAPS

Steps:

• In a small bowl, mix the first 6 ingredients. Using a vegetable peeler, shave carrots lengthwise into very thin strips. Slice white parts of green onions; cut each green top in half lengthwise., In a large skillet, heat 2 teaspoons oil over medium-high heat. Add shrimp; stir-fry until pink. Remove from pan., Stir-fry red pepper and carrots in remaining oil 4 minutes. Add white parts of onions; stir-fry 1-2 minutes longer or until vegetables are crisp-tender., Add 1/3 cup soy sauce mixture to pan. Bring to a boil. Add shrimp; heat through. Place 1/4 cup rice on each lettuce leaf; top with 1/2 cup shrimp mixture. Drizzle with remaining soy sauce mixture and roll up. Tie each with a green onion strip.

SHRIMP LETTUCE WRAPS

Steps:

• Melt butter in a large nonstick skillet over medium-high heat. Add bell pepper; cook for 2 minutes. Add shrimp and garlic and sprinkle with Greek seasoning. Cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Remove from the heat and stir in cherry tomatoes, cucumber, and olives.
• Serve shrimp mixture in romaine leaves and sprinkle with feta cheese.

BUFFALO SHRIMP LETTUCE WRAPS

Steps:

• Prepare the popcorn shrimp according to the package directions for the oven.
• Meanwhile, melt the butter in a small saucepan over medium-low heat, then whisk in the hot sauce until smooth and combined. Keep warm.
• Toss together the diced celery, celery leaves, carrots, lime juice, a pinch of salt and several grinds of black pepper in a medium bowl.
• Transfer the baked popcorn shrimp to a large heatproof bowl. Add the warm sauce and gently toss the shrimp with a rubber spatula until evenly coated.
• To assemble, put about 3 tablespoons of the Buffalo shrimp in the center of each lettuce leaf. Top with the celery-and-carrot mixture and crumbled blue cheese. Drizzle with ranch dressing and serve.

PRAWN (SHRIMP) & PAPAYA LETTUCE WRAPS

Steps:

• Mix chilli, sweet chilli sauce, fish sauce, oil, lime juice, sugar and whisk gently to combine.
• Place in a bowl with prawns, papaya, coriander and green onions.
• Place a lettuce leaf on each plate, fill with mixture.