Lime Shrimp Lettuce Wraps (Paula Deen) |
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Prep Time: 15 Minutes Cook Time: 9 Minutes |
Ready In: 24 Minutes Servings: 6 |
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Ingredients:
3 tablespoons fresh lime juice |
3 tablespoons olive oil, divided |
2 tablespoons soy sauce, divided |
2 teaspoons grated fresh ginger |
1 clove garlic, minced |
1 pound medium to large fresh shrimp, peeled, deveined, and chopped |
1/2 red bell pepper, diced |
2 green onions, diced |
1 (8-ounce) can water chestnuts, drained and chopped |
1 head iceberg lettuce, cored and halved |
1 tablespoon chopped fresh parsley |
Directions:
1. In a medium bowl, combine the lime juice, 2 tablespoons oil, 1 tablespoon soy sauce, ginger, and garlic. Add the shrimp and let marinate in the refrigerator for 30 minutes.
2. In a medium skillet, heat the remaining oil over medium-high heat. Add the bell pepper, green onions, and water chestnuts, and cook, stirring constantly, for 3 minutes. Add the shrimp and marinade, and cook until the shrimp are pink, about 3 minutes. Stir in the remaining soy sauce.
3. Divide the lettuce into leaves. Spoon about one-quarter cup of the mixture down the center of 1 lettuce leaf. Fold the bottom edge and sides up and over the filling. Repeat with the remaining lettuce leaves and shrimp filling.
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