Lime Shrimp Lettuce Wraps (Paula Deen) |
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Prep Time: 5 Minutes Cook Time: 6 Minutes |
Ready In: 11 Minutes Servings: 6 |
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Ingredients:
3 tablespoons fresh lime juice |
3 tablespoons vegetable oil, divided |
2 tablespoons soy sauce, divided |
3 teaspoons grated fresh ginger |
1 clove garlic, minced |
1 pound medium fresh shrimp, peeled, deveined, and chopped |
1/2 red bell pepper, diced |
2 green onions, diced |
1 (5-ounce) can water chestnuts, drained and chopped |
1 head iceberg lettuce, cored, cut in 1/2 |
Directions:
1. In a medium bowl, combine lime juice, 2 tablespoons oil, 1 tablespoon soy sauce, ginger and garlic. Add shrimp and let marinate in refrigerator for 30 minutes.
2. In a medium skillet, heat 1 tablespoon oil over medium-high heat. Add bell pepper, green onions, and water chestnuts; cook, stirring occasionally, for 3 minutes. Add shrimp and marinade and cook 3 minutes, or until shrimp are pink. Stir in 1 tablespoon soy sauce.
3. Divide lettuce into leaves. Spoon about 1/4 cup mixture down center of 1 lettuce leaf. Fold bottom edge and sides up and over filling. Repeat with remaining lettuce leaves and shrimp filling.
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