This recipe involves wrapping a tasty filling in lettuce leaves, creating a satisfying vegetable and shrimp wrap. A store-bought rotisserie chicken, shredded, can substitute for the shrimp. For variety, consider experimenting with other vegetables such as snow peas, mushrooms, or canned bamboo shoots. These additions can enhance the dish’s flavor and texture, making it more exotic and satisfying. The preparation is simple, and the result is a healthy, flavorful wrap that can be enjoyed as a snack or light meal. Feel free to customize the ingredients to suit your taste preferences and create new flavor combinations.
Ingredients:
- 1 tablespoon of sesame oil to coat pan
- 2 tablespoons low sodium soy sauce
- 1 tablespoon dry sherry or apple cider vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon rice vinegar
- ¼ teaspoon red pepper flakes
- 1 tablespoon minced garlic
- 1 tablespoon minced peeled ginger
- 1 (14 oz) bag of coleslaw
- 1/2 cup sliced scallions
- 1 small, peeled zucchini, sliced very thin with a vegetable peeler
- About 12 Bibb lettuce leaves rinsed, and dried, or Boston lettuce.
- 1 lb. of deveined and peeled medium shrimp
- 1/4 cup chopped cashews or peanuts
Process
- In a bowl, mix soy sauce, dry sherry, hoisin sauce, red pepper flakes, and rice vinegar. Set aside.
- In a small bowl combine minced garlic and minced ginger. Set aside.
- In another bowl, combine coleslaw, scallions and zucchini, set aside
Directions:
- Heat a large wok or frying pan on medium-high heat, add 1 tablespoon of sesame oil and swirl oil to coat pan or use a pastry brush.
- Add garlic and ginger, cook for about 30 seconds, stirring to prevent burning.
- Add soy sauce mixture, coleslaw, and vegetables. Cook for 1 minute stirring.
- Add shrimp and stir fry until shrimp is pink and cooked through. Coleslaw and veggies should be crisp tender at this point.
- Divide mixture among lettuce leaves, sprinkle with cashews and enjoy.
