Nutari
Vietnamese Shrimp and Edamame Lettuce Cups
Juicy marinated shrimp and tender edamame wrapped in crisp lettuce leaves with pickled vegetables and a tangy lime-chili dressing.
280kcal
38gProtein
14gCarbs
8gFat
3gFibre
Ingredients
- 400g large shrimp, peeled and deveined
- 200g edamame, cooked and shelled
- 1 tbsp fish sauce
- 2 tbsp lime juice
- 2 cloves garlic, minced
- 1 red chili, thinly sliced
- 12 butter lettuce leaves
- 1 cup pickled cucumber and carrot strips
- 2 tbsp water
- 1 tsp sugar
- fresh mint and cilantro
Method
- Marinate shrimp with fish sauce, 1 tbsp lime juice, garlic, and half the chili for 10 minutes.
- Heat a pan over high heat and stir-fry shrimp until pink and cooked through, about 4 minutes.
- Whisk remaining lime juice, water, sugar, and fish sauce for a dipping sauce.
- Arrange lettuce leaves on a plate; fill each with shrimp, edamame, pickles, and fresh herbs.
- Serve with lime-chili dipping sauce.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
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