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If you purchase frozen peeled, deveined shrimp, they’ll come with their tails taken off, which is totally fine for this recipe. If you want to grill instead, thread the shrimp onto a skewer after marinating.
Ingredients
4 servings
Step 1
Whisk hot chili paste, honey, vinegar, and 2 tsp. sesame oil in a small bowl to combine. Season shrimp lightly with kosher salt and place in a resealable plastic bag. Pour in half of marinade and seal bag. Transfer remaining marinade to a small bowl and set aside for serving. Let shrimp sit at room temperature, turning the bag occasionally to ensure even coating, 10–15 minutes.
Step 2
Remove shrimp from marinade, allowing excess to drip back into bag, and transfer to paper towels to drain. Heat 1 Tbsp. vegetable oil in a large cast-iron skillet over medium-high until shimmering. Working in batches and adding another 1 Tbsp. oil along the way if the skillet is looking dry, arrange shrimp in skillet in a single layer and cook undisturbed 2 minutes (the marinade will have darkened in color and some of the sugars in it will have started to caramelize). Turn shrimp over and cook 30 seconds. Transfer to a platter.
Step 3
Arrange cucumbers on platter next to shrimp; season with sea salt and drizzle with remaining 2 tsp. sesame oil. Arrange lettuce leaves and mint sprigs on platter so that each component is visible and easily accessible. Place crushed peanuts in a small bowl and set out next to platter along with reserved marinade (for spooning into wraps).
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Reviews (3)
Back to TopI don't often write reviews but this was so good, I felt it deserved another 4-fork review. My shrimp turned out perfectly. I suspect JSBJK from Winnetka, IL didn't have the right temperature and/or perhaps too much liquid in the pan because I had no problem with caramelization. Very easy too make and the flavors are great. Definitely a keeper.
Anonymous
Florence, IT
10/14/2020
Everyone enjoyed it. Although the shrimp did not get caramelized as the recipe and photo described it would, these flavors were still good. I also felt there was a bit too much lettuce despite using the smaller leaves of the head of Bibb. So for me, this does not warrant four forks.
jsbjk
Winnetka, IL
3/7/2019
I made this last week, posted it on .instagram. Really, really good. Only change I made was to butterfly the shrimp after I prepared them to make them fit better. The mint is absolutely required. Very yummy, I’d make it again in a heartbeat. Helps that I live 5 miles from the ocean, these were Florida wild shrimp.
roberttrodewald3578
Port Orange, FL
10/5/2018