Vermicelli Lettuce Wraps Stuffed with Shrimp
These lunchtime lettuce wraps feature a tasty mix of Asian and tropical flavors. You can throw them together for get-togethers or make them ahead and pack them for a unique weekday lunch.
Vermicelli Lettuce Wraps Stuffed with Shrimp
Total Time 30 minutes
Servings 6 Servings
Ingredients
- 2 oz. rice vermicelli
- 12 each/6 oz. medium shrimp
- ½ cup/4 oz. orange marmalade
- 1 Tbsp./½ oz. low-sodium soy sauce
- 2 tsp. grated ginger
- 1 tsp. sesame oil
- 1 tsp. sriracha sauce
- 12 large leaves of Boston lettuce or other crispy lettuce
- 1 ½ cups/6 oz. mango julienne
- ¾ cup/3 oz. roasted peanuts chopped
- ¾ cup/3 oz. toasted coconut preferably unsweetened
- ¾ cup/¾ oz. roughly chopped cilantro
Instructions
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Place the vermicelli in a bowl and cover with hot water. Allow the noodles to soften (about 10 minutes). Drain and reserve.
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While the noodles are softening, cook the shrimp. Bring a saucepan of salted water to a boil. Add the shrimp and cook for about 2 minutes or until cooked through. Drain and rinse in cold water until cool.
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To make the sauce, combine the marmalade, soy sauce, ginger, sesame oil and sriracha sauce. Whisk smooth and reserve.
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To assemble the wraps, place the lettuce leaves on a work surface. For each wrap, place 1 ½ oz. of noodles, 3 shrimp, 2 Tbsp. mango, 1 Tbsp. peanuts, 1 Tbsp. coconut and 1 Tbsp. cilantro.
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If packing for lunch later, pack the sauce separately. If eating right away, drizzle with about 2 tsp. of the sauce. Fold the lettuce around the ingredients and secure with a toothpick.
Recipe Notes
An exclusive SharethePasta.org recipe.