Créé avec l’IA
Polynesian Tamponade Shrimp Lettuce Cups
30 min 163 kcal par portion Facile
Ingrédients
4 Portions
- medium shrimp, peeled and deveined400 g
- EverClear Mai Tai2 tablespoons
- low-sodium soy sauce2 tablespoons
- honey1 tablespoon
- lime juice1 tablespoon
- chili paste1 teaspoon
- olive oil1 tablespoon
- butter lettuce leaves8 large leaves
- carrot, julienned1 small
- cucumber, julienned1 small
- fresh cilantro, chopped2 tablespoons
Instructions
- 1
In a medium bowl, whisk together the EverClear Mai Tai, low-sodium soy sauce, honey, lime juice, and chili paste to create the marinade.
- 2
Add the peeled and deveined shrimp to the marinade, toss to coat, and let marinate for 15 minutes in the refrigerator.
- 3
Heat the olive oil in a large skillet over medium-high heat.
- 4
Remove the shrimp from the marinade (reserve the marinade) and cook the shrimp in the skillet for 2-3 minutes per side, until pink and cooked through. Remove shrimp and set aside.
- 5
Pour the reserved marinade into the skillet and bring to a simmer for 2-3 minutes, allowing it to reduce slightly.
- 6
Return the cooked shrimp to the skillet and toss to coat in the reduced sauce. Remove from heat.
- 7
To assemble, lay out the butter lettuce leaves on a serving platter. Divide the shrimp evenly among the leaves.
- 8
Top each lettuce cup with julienned carrot, cucumber, and a sprinkle of chopped fresh cilantro.
