These Asian inspired wraps are fabulous! Love the spicy hints combined with the fresh ginger flavor in the shrimp cradled on a bed of creamy crunchy peanut slaw while all wrapped up in a fresh, crisp piece of lettuce…so delicious!
Shrimp: In a large bowl, add the toasted sesame oil, minced garlic and ginger, soy sauce, lemon zest, and pepper whisk until combined. Add shrimp and fold into marinade until coated. Cover bowl and place in refrigerator for an hour, turning the shrimp midway through marinating.
Peanut Slaw: In a bowl add toasted sesame oil, peanut butter, soy sauce, sesame seeds, and lemon juice whisk until combined. Add slaw and fold to combine. Cover and place in refrigerator until ready to use. *This slaw should be made no more than 30 minutes before ready to assemble. The slaw will wilt the longer it is in the sauce.
Butter Lettuce: Rinse, pat dry and set aside.
In a large pan over medium- high heat, place the shrimp from the bowl along with the sauce it’s been marinating in, sesame seeds, and chili flakes. Sauté until juices have cooked off and shrimp have a crispy edge. You will need to turn up the heat towards the middle of cooking time to help cook off the juices quicker. Add the green onions towards the last few minutes of cooking.
Assembly: Place a pile of peanut slaw on a piece of butter lettuce then top with 2-3 shrimp, sprinkle green onions and cilantro over each wrap. Serve with a wedge of lemon to squeeze over the shrimp right before eating. Enjoy!
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