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.
Categories
Cooking for 4 people
Ingredients
-
jumbo prawns, peeled and deveined
36
-
garlic, minced
2 cloves
-
shallot, minced
½
-
lemongrass, minced
1 stalk
-
Sriracha
1 tablespoon
-
brown sugar
2 tablespoons
-
fish saice
2 tablespoons
-
bamboo skewers
6–7
Dipping Sauce:
-
hoisin sauce
¼ cup
-
chopped peanuts
2 tablespoons
-
Sriracha
¼ teaspoon
-
rice vinegar
½ tablespoon
Wrap Ingredients:
-
Boston green leaf lettuce
1
-
julienned carrots
½ cup
-
julienned English cucumbers
½ cup
-
red onion
½ 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
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