Made with AI
Pagoda Polynesian BBQ Shrimp Lettuce Wraps
Ingredients
- large shrimp, peeled and deveined400 g
- butter lettuce leaves8 leaves
- shredded carrots80 g
- cucumber sticks80 g
- soy sauce60 ml
- pineapple juice30 ml
- honey20 ml
- fresh ginger10 g
- garlic2 cloves
- sesame oil1 tbsp
- chili flakes1 tsp
Instructions
- 1
In a small bowl, whisk together the soy sauce, pineapple juice, honey, grated fresh ginger, minced garlic, sesame oil, and chili flakes to create the Polynesian BBQ sauce.
- 2
Place the peeled and deveined shrimp in a medium bowl and pour half of the BBQ sauce over them. Toss to coat and let marinate for 15 minutes.
- 3
Heat a large skillet or grill pan over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove from heat.
- 4
Lay out the butter lettuce leaves on a serving platter. Place a few shrimp in each leaf.
- 5
Top each wrap with shredded carrots and cucumber sticks.
- 6
Drizzle the remaining BBQ sauce over the shrimp and vegetables.
- 7
Serve immediately and enjoy your Pagoda Polynesian BBQ Shrimp Lettuce Wraps!
