Back to back recipe posts, I’m getting ambitious! Normally I try to shuffle between catergories, but with my wedding celebration drawing closer I might not have a ton of time to cook for a couple weeks. I have a few “I Love” posts waiting on the back burner and I will definitely have a travel post soon because in two weeks I’ll be road tripping across the country with my best girlfriends to get to MA for the wedding! I’ll be at my mom’s house for 3 weeks, so hopefully my family doesn’t mind me playing around in their kitchen if I have some free time.
Back to today’s recipe. It’s actually kind of a two parter. It started when I decided to make some slaw, just for fun and to put on sandwiches, see what it worked with. So let’s start with how to make that.
- 1 small cucumber
- 1-2 large carrots
- 2-3 green onions
- 1/4 cup apple cider vinegar
- 2 Tbsp extra virgin olive oil
- 2 Tbsp sugar
- 1 tsp salt
- 1 tsp pepper
- Run the cucumber through a spiralizer, or alternatively use a mandolin to slice then a knife to chop into long strips.
- Use a peeler to remove the skin of the carrot. Continue to use the peeler to yield long thin strips of carrot.
- Chop green onions finely, both white and green parts.
- Combine all veggies in a glass bowl. You want fairly equal portions of each, hence the estimated amounts of carrot and green onion.
- Add vinegar, olive oil, sugar, salt and pepper to the veggies and toss thoroughly to combine. Cover tightly and refrigerate for at least an hour or two before use.
Here’s what mine looked like before adding the oil, vinegar, etc.
I greatly prefer vinegar slaw over mayonnaise based versions. I like that the vegetables maintain more texture but you still get that cooling effect when it’s with spicy food. This also can keep in your fridge for a few days.
Most of my recipes thus far have been big dinners. This is definitely more of an appetizer or a nice quick lunch. Now that we have a big ol’ bowl of slaw, let’s make lettuce wraps.
Yields 6 large wraps
- 18 large shrimp, cleaned and deveined
- 1 Tbsp sriracha
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp cayenne
- 1 Tbsp olive oil
- 6 leaves of romaine or bibb lettuce
- 1/3 red onion, sliced thin
- 6 spoonfuls of vinegar slaw
- sour cream for garnish (optional)
- Combine sriracha, garlic powder, paprika, onion powder and cayenne in a bowl. Add shrimp and toss to coat.
- Heat oil over medium-low heat in a skillet. Cook shrimp about 2 minutes on each side until opaque. Remove from heat and set aside.
- Arrange the lettuce leaves on two plates or a platter. Divide red onion amongst the wraps. Add a spoonful of slaw and three shrimp to each wrap. Serve with a dollop of sour cream if desired.
Since the slaw is premade, this literally takes less than 10 minutes to put together.
Here comes all the options I like to give my readers. If you don’t have lettuce, you could use tortillas. Lettuce is a healthier option, but it might not be for everyone, like younger kids. The shrimp is very spicy, but the slaw and optional sour cream helps cool it off. You could always omit the cayenne, or use a different sauce altogether, like barbecue, teriyaki or a simple olive oil/lemon juice/garlic combination. If you are making a big batch for a party or large crowd, maybe make a couple different kinds of shrimp for people to choose from.
Sometimes home cooks shy away from shrimp but it’s really one of the easiest proteins to work with. They take only a few minutes to cook and when they are done, you can very visually see the difference. To make it even easier on yourself, buy them already cleaned and deveined. It’s not hard to do it on your own but it can be a little tedious. Also make sure you buy them raw. Cooking with the pre-cooked shrimp just makes them overdone, rubbery and hard to chew.
OK, enough talk. I made these a couple days ago, but just writing this post makes me want to go whip up some more for lunch today. I’ll be enjoying them in no time, and I hope you try this recipe out too!