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Spicy Sambal Shrimp Lettuce Cups

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 mins
Cook Time 5 mins
Course Dinner, Lunch
Cuisine Asian
Servings 2 people

Equipment

  • Large nonstick pan

Ingredients
  

  • 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

For serving:

  • 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

Instructions
 

  • 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.

To serve:

  • 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
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