Vietnamese Shrimp Lettuce Wraps
Dive into the vibrant and fresh flavors of Vietnamese cuisine with these irresistible Vietnamese Shrimp Lettuce Wraps! Perfect as a light appetizer or a healthy main dish, this recipe combines tender, garlic-infused shrimp with crunchy shredded carrots, crisp cucumbers, and fragrant herbs like mint and cilantro, all wrapped in delicate lettuce leaves. The addition of rice vermicelli noodles gives these wraps a satisfying texture, while a tangy, umami-rich dipping sauce made with soy sauce, fish sauce, lime juice, and a hint of brown sugar ties all the flavors together. Ready in just 30 minutes, these wraps are a low-carb, gluten-free, and utterly delicious way to enjoy an authentic taste of Vietnam right at home.
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Recipe Information
Ingredients
- 400 grams Shrimp (peeled and deveined)
- 12 pieces Romaine or butter lettuce leaves
- 1 medium Carrot (shredded)
- 1 medium Cucumber (julienned)
- 1 bunch Fresh mint leaves
- 1 bunch Fresh cilantro leaves
- 100 grams Rice vermicelli noodles
- 2 cloves Garlic cloves (minced)
- 3 tablespoons Soy sauce
- 2 tablespoons Fish sauce
- 2 tablespoons Lime juice
- 1 tablespoon Brown sugar
- 0.5 teaspoon Chili flakes (optional)
- 2 tablespoons Vegetable oil
- 1 liter Water for boiling
Instructions
Prepare the rice vermicelli noodles according to the package instructions. Typically, this involves soaking them in hot water for 5-7 minutes until soft. Drain, rinse with cold water, and set aside.
In a small bowl, mix together the soy sauce, fish sauce, lime juice, brown sugar, and chili flakes (if using) to create the sauce. Stir until the sugar is dissolved. Set aside.
Heat the vegetable oil in a large skillet over medium-high heat. Add the minced garlic and stir-fry for 30 seconds until fragrant.
Add the shrimp to the skillet and cook for 3-4 minutes, stirring occasionally, until pink and fully cooked. Remove from heat and set aside.
Prepare the lettuce leaves by washing and patting them dry. Arrange them on a large serving platter.
Assemble the wraps by layering a lettuce leaf with a small amount of rice vermicelli noodles, shredded carrot, julienned cucumber, a few cooked shrimp, and fresh mint and cilantro leaves.
To serve, drizzle the prepared sauce over each wrap or serve the sauce on the side for dipping.
Enjoy immediately as a light and flavorful meal or appetizer!
Nutrition Facts
Calories |
1211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 781 mg | 260% | |
| Sodium | 5112 mg | 222% | |
| Total Carbohydrate | 129.4 g | 47% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 23.6 g | ||
| Protein | 116.2 g | 232% | |
| Vitamin D | 17.9 mcg | 89% | |
| Calcium | 450 mg | 35% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2784 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
