Grilled Shrimp Lettuce Cups

shallot lemongrass chile lime juice orange juice ginger shrimp sesame oil rice little gem cucumber carrot lime mint sesame seed healthyish

Rick Martinez

4 servings

Source

Ingredients

1 small shallot, finely chopped

1 5-inch lemongrass stalk, tough outer layers removed, finely chopped (about 2 tablespoons)

1 Thai chile, thinly sliced

½ cup fresh lime juice

½ cup fresh orange juice

2 teaspoons finely chopped peeled ginger

1 teaspoon (or more) kosher salt

1 pound large shrimp, peeled, deveined, tails removed

2 teaspoons toasted sesame oil

Cooked white rice, Little Gem lettuce leaves, sliced cucumber or julienned carrot, lime wedges, mint or basil sprigs, and toasted sesame seeds (for serving)

Method

Whisk shallot, lemongrass, chile, lime juice, orange juice, ginger, and salt in a small bowl. Reserve half of marinade for serving; cover and leave at room temperature until ready to use. Pour remaining marinade over shrimp in a medium bowl and toss to coat. Cover and chill 30 minutes.

Prepare a grill for medium-high heat. Grill shrimp until lightly charred and cooked through, 1–2 minutes per side. Transfer shrimp to a large bowl and toss with sesame oil; season with salt, if needed.

Serve shrimp with rice, lettuce, cucumber or carrot, lime wedges, mint or basil, sesame seeds, and reserved marinade for making lettuce cups.