Lemongrass Shrimp & Rice Vermicelli Lettuce Wraps

Vietnamese inspired shrimp lettuce wraps

Servings: 12 wraps

Author:

Prep Time
15 minutes

Cook Time
15 minutes

Assembly Time
10 minutes

Total Time
40 minutes

Main Course Appetizer

Vietnamese

shrimp Lettuce Wraps

Instructions

1 Combine 3 tbsp of warm water and sugar in small bowl. Stir until sugar
dissolves.
2 Add an additional 3 tbsp of room temperature water, lime juice, fish sauce and
garlic. Stir and set aside.
3 In medium bowl, add shrimp, fish sauce, lemongrass paste, brown sugar and garlic
cloves. Mix to coat the shrimp and set aside to marinate 10 minutes.
4 While the shrimp marinates, cook rice vermicelli noodles according to package
directions. Strain and rinse with cold water. Set aside to cool.
5 In a lightly oiled cast iron grill pan over medium high heat, cook shrimp 2 to 3
minutes per side or until pink and opaque.
6 Arrange lettuce leaves on a platter. Layer each with 1-1.5 Tbsp. rice vermicelli
noodles.
7 Divide bean sprouts, shredded carrots and cucumber among lettuce cups. Top with
one Thai basil leaf.
8 Add 2 shrimp per lettuce cup and garnish with mint, cilantro and peanuts.
9 Serve with nuoc cham dipping sauce.