Thai Chili Lime Shrimp Lettuce Wraps
Ingredients:
1 pound large shrimp, peeled and deveined
1/4 cup soy sauce
2 tablespoons lime juice
1 tablespoon fish sauce
1 tablespoon brown sugar
1 tablespoon grated ginger
2 cloves garlic, minced
1-2 red Thai chilies, finely minced (adjust to your spice preference)
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 head butter lettuce, leaves separated and washed
1/2 cup chopped cilantro
1/4 cup chopped peanuts (optional)
Lime wedges, for serving
Instructions:
1. In a medium bowl, whisk together soy sauce, lime juice, fish sauce, brown sugar, ginger, garlic, and Thai chilies. Set aside.
2. In a separate small bowl, combine cornstarch with 1 tablespoon of water until smooth. Set aside.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
4. Pour the soy sauce mixture over the shrimp in the skillet. Bring to a simmer and cook for 1-2 minutes, or until the sauce has thickened slightly.
5. Stir in the cornstarch slurry and cook for another minute, or until the sauce has thickened to your desired consistency. Remove from heat.
6. Gently toss the cooked shrimp and sauce with chopped cilantro.
7. To assemble the lettuce wraps, spoon a generous amount of the shrimp mixture into each butter lettuce leaf.
8. Garnish with chopped peanuts (if using) and a squeeze of fresh lime juice.
9. Serve immediately with extra lime wedges on the side.