Vietnamese-Style Shrimp Lettuce Wraps

🥘 Ingredients

• baby lettuce
  4 heads
• black pepper
  1 tsp
• brown sugar
  2 tbsp
• cilantro
  2 bunch
• garlic powder
  ½ tsp, ½ tsp
• korean chili flakes
  ¼ tsp, ¼ tsp
• lime
  2 unit
• oil
  1 tbsp
• peanuts
  4 tbsp
• ponzu sauce
  4 tbsp
• rice wine vinegar
  4 tbsp
• salt
  1 tsp
• scallions
  4 stalks
• shredded carrots
  2 c
• shrimp
  12 oz
• soy sauce
  2 tbsp
• sugar
  2 tsp
• vermicelli noodles
  4 oz

🍳 Cookware

• large bowl
• large pan
• small bowl

1. 

   1

   shredded carrots rice wine vinegar vermicelli noodles lime scallions baby lettuce cilantro shrimp garlic powder korean chili flakes brown sugar soy sauce ponzu sauce peanuts oil sugar salt black pepper

   shredded carrots: 1 c, rice wine vinegar: 2 tbsp, vermicelli noodles: 2 oz, lime: 1 unit, scallions: 2 stalks, baby lettuce: 2 heads, cilantro: 1 bunch, shrimp: 6 oz, garlic powder: ½ tsp, korean chili flakes: ¼ tsp, brown sugar: 1 tbsp, soy sauce: 1 tbsp, ponzu sauce: 2 tbsp, peanuts: 2 tbsp, oil: 1 tbsp, sugar: 1 tsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Bring a medium pot of salted water to a boil. Wash and dry all produce. In a large bowl , combine shredded carrots , half the rice wine vinegar , ½ tsp sugar , a pinch of salt, and a pinch of pepper. Microwave ⏱️ 30 seconds . Set aside to pickle, tossing occasionally.

   shredded carrots: 1 c, rice wine vinegar: 2 tbsp, sugar: 1 tsp
3. 

   3

   Once water is boiling, add vermicelli noodles . Cook, stirring occasionally, until al dente ⏱️ 4-6 minutes . Drain and rinse under cold water until cool; divide between two serving bowls. While noodles cook, trim and slice scallions , separating whites from greens. Quarter lime . Trim and discard root end from baby lettuce ; separate leaves. Pick cilantro leaves from stems; discard stems.

   vermicelli noodles: 2 oz, scallions: 2 stalks, lime: 1 unit, baby lettuce: 2 heads, cilantro: 1 bunch
4. 

   4

   Rinse shrimp under cold water, then pat dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp, scallion whites, garlic powder , salt, pepper, and as many korean chili flakes as you like. Cook, stirring occasionally, until shrimp are opaque ⏱️ 2-3 minutes . Stir in half the soy sauce , half the ponzu sauce , 1 tbsp brown sugar , and a splash of water. Cook until shrimp are cooked through ⏱️ 1 minutes . Divide saucy shrimp between bowls with noodles.

   shrimp: 6 oz, garlic powder: ½ tsp, korean chili flakes: ¼ tsp, soy sauce: 1 tbsp, ponzu sauce: 2 tbsp, brown sugar: 1 tbsp
5. 5

   In a small bowl , whisk together remaining ponzu sauce, remaining rice wine vinegar, 1 tsp brown sugar, and juice from two lime wedges. Place lettuce leaves, cilantro leaves, scallion greens, peanuts , pickled carrots (draining first), and remaining lime wedges in separate serving bowls. Serve family style alongside saucy shrimp noodles and ponzu-lime sauce for dipping and drizzling.

   peanuts: 2 tbsp