Spicy Shrimp Lettuce Wraps
20m prep 15m cook 25m ready
Spicy roasted shrimp are served in crisp lettuce cups with fresh cucumbers, radishes, and herbs. A quick and flavorful meal with gochujang kick.
Ingredients
- 2 tbsp lemon juice
- gochujang
- 1 tbsp olive oil
- 2 tsp honey
- 2 tsp fresh ginger grated peeled
- 1 clove garlic grated
- 1 1/2 lb large shrimp peeled and deveined
- 1 head Boston lettuce leaves separated
- 2 Persian cucumbers sliced
- 1 bunch small radishes sliced
- fresh mint chopped
- basil chopped
Nutrition (per serving, estimated)
Estimated based off 8 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 255 mg
- Iron: 2.53 mg
- Magnesium: 40.2 mg
- Phosphorus: 235 mg
- Potassium: 613 mg
- Zinc: 1.73 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 tbsp lemon juice
- gochujang
- 1 tbsp olive oil
- 2 tsp honey
Prepare
- 2 tsp fresh ginger, grated peeled
- Grate 1 clove garlic
- 1 1/2 lb large shrimp, peeled and deveined
- 1 head Boston lettuce, leaves separated
- Slice 2 Persian cucumbers
- Slice 1 bunch small radishes
- Chop fresh mint
- Chop basil
Let's Cook
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Step 1.
Preheat the oven to 425°F. In a large bowl, whisk together the lemon juice, gochujang, olive oil, and honey until well combined. Stir in the grated ginger and garlic.
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Step 2.
Add the peeled and deveined shrimp to the bowl and toss to coat evenly with the marinade.
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Step 3.
Arrange the shrimp in a single layer on a rimmed baking sheet. Roast until the shrimp are just opaque throughout, 10 to 15 minutes.
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Step 4.
While the shrimp roast, prepare the lettuce cups: separate the leaves of Boston lettuce and arrange them on serving plates. Slice the Persian cucumbers and radishes, and chop the fresh mint and basil.
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Step 5.
To serve, spoon the roasted shrimp into the lettuce cups. Top with sliced cucumbers, radishes, and chopped mint and basil.
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