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Citrus + Soy Shrimp Lettuce Cups

These Citrus + Soy Shrimp Lettuce Cups are super flavorful. They make for a great lunch or an light yet filling weeknight dinner. They're low-carb, healthy and oh-so-satisfying.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8 cups
Author: Dana Sandonato

Ingredients

Shrimp:

  • 12 shrimp peeled and deveined
  • 1 TBSP sesame oil
  • 1 tsp ground coriander
  • Kosher salt + cracked black pepper

Stuffing Mixture:

  • 1 TBSP sesame oil
  • 2 cloves of garlic minced
  • 4 oz Brussels Sprouts approx. 1 heaping cup, shredded or chopped
  • 3 oz mushrooms chopped
  • 1 orange or yellow bell pepper they're sweeter, thinly sliced
  • 1/2 cup shredded carrot

Sauce:

  • 4 TBSP Kikkoman soy sauce
  • 2 tsp ginger
  • 2 tsp rice vinegar
  • 2 tsp fish sauce
  • 2 tsp of miso paste
  • juice of 1/2 an orange any citrus fruit will work, or one lemon or lime

Additional:

  • Head of iceberg lettuce
  • Dry roasted peanuts for garnish, chopped
  • slices Scallions for garnish, thinly
  • Microgreens optional, for garnish

Instructions

Sauce:

  • Thoroughly mix all of the sauce ingredients in a small bowl. Set aside.

Shrimp:

  • Heat sesame oil in a skillet over moderate heat.
  • Add the shrimp, and evenly sprinkle the coriander, salt and pepper over the shrimps. After approx. one minute, turn the shrimp over and toss around in the pan to coat with oil and seasoning. Simmer the shrimp for another minute or two. If the shrimp is completely opaque with a pearly-pink hue, they're ready to go. Remove from heat and set aside.

Stuffing Mixture:

  • Heat the sesame oil in a large skillet over moderate heat.
  • Add the garlic and simmer until fragrant, tossing occasionally to avoid browning, approx. 1 minute.
  • Add all of the vegetables to the skillet, as well as half of the sauce; toss to coat. Simmer until the mushrooms are tender, approx. 5-7 minutes.
  • Remove skillet from heat, add the shrimp, and slowly add the remainder of the sauce — as much or as little of it as you want. I like saucier cups, so I used it all.
  • Tear leaves from the head of iceberg lettuce and transfer the mixture to the lettuce leaves/cups.
  • Garnish with peanuts, scallions, microgreens and an extra squirt of citrus if you'd like.

Notes

This recipe should serve approx. 8 lettuce cups. The cups are filling, so I'd suggest 3 per person if a meal — less if a snack. This makes for a great appetizer as well.