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Pagoda Polynesian BBQ Shrimp Lettuce Wraps

Name: Pagoda Polynesian BBQ Shrimp Lettuce Wraps
Total time: 25 min
Ingredients: 400g large shrimp, peeled and deveined; 8 large butter lettuce leaves; 80g shredded carrots; 80g cucumber sticks; 60ml soy sauce; 30ml pineapple juice; 20ml honey; 10g fresh ginger; 2 cloves garlic; 1 tbsp sesame oil; 1 tsp chili flakes

25 min 160 kcal a porzione Facile

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Ingredienti

4 Porzioni

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

Istruzioni

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!

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Pagoda Polynesian BBQ Shrimp Lettuce Wraps

Ingredienti

Istruzioni

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