Vietnamese Shrimp Lettuce Wraps
Let's get grilling
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.
Cooking for 4 people
Ingredients
-
jumbo prawns, peeled and deveined
36
-
garlic, minced
2 cloves
-
shallot, minced
0.5
-
lemongrass, minced
1 stalk
-
Sriracha
1 tbsp.
-
brown sugar
2 tbsp.
-
fish sauce
2 tbsp.
-
bamboo skewers
6
Dipping Sauce:
-
hoisin sauce
0.25 cup
-
chopped peanuts
2 tbsp.
-
Sriracha
0.25 tsp.
-
rice vinegar
½ tbsp.
Wrap Ingredients:
-
Boston green leaf lettuce
1
-
julienned carrots
0.5 cup
-
julienned English cucumbers
0.5 cup
-
red onion
0.5 cup
-
lime, cut into wedges
1
-
fresh cilantro, stalks removed
6 sprigs
Credit: Recipe created by Howard and Anita Hsu of Sweet Auburn BBQ on behalf of Kingsford and Masterbuilt
For safe meat preparation, reference the USDA website.
Light your fire with all new Kingsford® products.
Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.