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Vietnamese Shrimp Lettuce Wraps

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  • Yields: 4 Servings
  • Cook time: 10 minutes
  • Prep time: 3 h


  • 36 jumbo prawns, peeled and deveined
  • 2 cloves garlic, minced
  • ½ shallot, minced
  • 1 stalk lemongrass, minced
  • 1 tablespoon Sriracha
  • 2 tablespoons brown sugar
  • 2 tablespoons fish saice
  • 6–7 bamboo skewers
Dipping Sauce:
  • ¼ cup hoisin sauce
  • 2 tablespoons chopped peanuts
  • ¼ teaspoon Sriracha
  • ½ tablespoon rice vinegar
Wrap Ingredients:
  • 1 Boston green leaf lettuce
  • ½ cup julienned carrots
  • ½ cup julienned English cucumbers
  • ½ cup red onion
  • 1 lime, cut into wedges
  • 6 sprigs fresh cilantro, stalks removed


  1. For the Dipping Sauce: Mix the following ingredients in a mixing bowl to combine together: hoisin sauce, ¼ teaspoon sriracha, rice vinegar.
  2. Top with 2 tablespoons chopped peanuts.
  3. For the Shrimp: Soak your bamboo skewers for 1 hour to prevent them from burning on the grill.
  4. Combine the following ingredients to make the shrimp marinade: garlic, shallot, lemongrass, 1 tablespoon Sriracha, brown sugar and fish sauce.
  5. Put your shrimp and marinade into a bag and marinate for 3 hours or overnight.
  6. Place each shrimp onto the skewers, careful not to overcrowd.
  7. Set your Masterbuilt to 600°F.
  8. Oil your grill with canola oil.
  9. Place your skewers on the grill. Cook the shrimp skewers 1 minute on each side.
  10. Serve with the following ingredients and the Dipping Sauce: Boston green leaf lettuce separated into whole leaves, julienned carrots, julienned English cucumbers, red onion, lime, fresh cilantro.

For safe meat preparation, reference the USDA website.

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