Spicy Sambal Shrimp Lettuce Cups (Gluten Free, Dairy Free, Paleo)
Spicy seared shrimp is wrapped in lettuce cups with refreshing additions like cucumbers and lime for a light and flavorful warm weather meal.
Prep Time 30 minutes mins
Cook Time 5 minutes mins
Course Dinner, Lunch
- 1/3 cup hot chili paste such as Sambal Oelek
- 1 tbsp honey
- 1/4 cup rice vinegar
- 3 tsp sesame oil, divided
- 1 garlic clove, minced
- 1 tbsp fish sauce
- 1 lb large shrimp
- Kosher salt
- 2 tbsp avocado oil
- 2 Persian cucumbers
- 1 head of Boston Bibb lettuce, separated
- 1/2 cup fresh cilantro, chopped
- 1/2 cup roasted cashews, chopped
- 1 lime, quartered
- Flaky sea salt
Whisk hot chili paste, honey, fish sauce, vinegar, garlic, and 2 tsp of sesame oil in a medium sized bowl.
Add shrimp, toss to coat, and transfer to fridge to marinate for 30 minutes.
Heat 1 tbsp. avocado oil in a large non-stick skillet over medium-high heat until shimmering.
Working in two batches if needed, arrange shrimp in skillet in a single layer and cook undisturbed for 3 minutes.
Turn shrimp over and cook for another 30-60 seconds. The marinade will have darkened as the sugars caramelized, don't worry about that.
Transfer shrimp to a platter and reserve any leftover sauce.
Arrange cucumbers on platter next to shrimp and season with salt and 1 tsp sesame oil.
Arrange lettuce leaves and cilantro on platter so that each component is visible and easily accessible.
Place diced cashews in a small bowl.
Drizzle remaining sauce in the pan over the shrimp and finish with a squeeze of lime.
Serve and enjoy!
Keyword paleo, Shrimp, summer, tacos