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Firecracker Shrimp Lettuce Cups

Firecracker Shrimp Lettuce Cups
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4.5 from 2 reviews

Crispy shrimp coated in a sassy firecracker sauce stuffed in lettuce cups with coconut rice and topped with green onion and lime.

Ingredients

Scale

Coconut Rice:

  • ¾ cup water
  • ½ cup full fat canned coconut milk
  • ⅓ cup Jasmine rice
  • ¼ teaspoon coarse salt

 Firecracker Sauce:

  • ⅓ cup buffalo sauce
  • 5 tablespoons dark brown sugar
  • 1 ½ tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon water
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ½ tablespoon cornstarch

 Shrimp:

  • 1-pound large shrimp, peeled, deveined and tails removed
  • ¼ cup cornstarch
  • ½ teaspoon coarse salt, divided
  • ½ teaspoon ground black pepper, divided
  • 1 ½ tablespoons oil

 Lettuce Cups:

  • 2 heads Bibb or Boston lettuce, leaves separated
  • 2 medium green onions, thinly sliced
  • 1 medium lime, cut into wedges

Instructions

  1. To make the coconut rice: Add the water and coconut milk to a medium saucepan and bring to a simmer. Add the rice and salt, stir and bring to a simmer, then reduce heat to medium-low and place a lid on the pan. Cook, stirring occasionally, about 20-25 minutes or until water is absorbed and rice is al dente. Set aside to slightly cool.
  2. To make the firecracker sauce: In a medium bowl, whisk together all sauce ingredients until combined. Set aside.
  3. To make the shrimp: Pat the shrimp dry with paper towel. Place the cornstarch in a large Ziploc bag. Sprinkle half of the salt and black pepper on the shrimp, then add the remaining salt and black pepper to the Ziploc bag; shake to combine. Add the shrimp to the bag, zip to close, then shake until well-coated. Heat oil to medium heat in a large skillet. Use tongs to add the cornstarch-coated shrimp to the pan. Cook 1-2 minutes per side or until lightly browned and crispy. Add the firecracker sauce to the pan and bring to a simmer until thickened, about 1-2 minutes, stirring constantly to coat the shrimp.
  4. To assemble the lettuce cups: Scoop 1-2 tablespoons of coconut rice into each lettuce cup. Top with 3-4 shrimp and a bit of sauce and sprinkle with a few sliced green onions. Serve immediately with lime wedges.

Notes

Storage Tip: If there is leftover rice, refrigerate it in an airtight container up to 3 days.

Nutrition

Find it online: https://thehealthyepicurean.com/firecracker-shrimp-lettuce-cups/