Description
These Shrimp Lettuce Cups are a light, fresh, and flavorful appetizer or main dish perfect for a quick dinner or party snack. Crisp baked butterfly shrimp are paired with crunchy cucumbers, sweet matchstick carrots, and refreshing mint, all wrapped in crisp bib lettuce leaves and complemented by a choice of sweet chili, honey mustard, or peanut sauce. Ready in just 22 minutes, this recipe is a delightful balance of textures and tastes that’s both easy and impressive.
Ingredients
Scale
Seafood
- 1 (18 oz.) box Seapak Butterfly Shrimp
Vegetables
- 1 head bib lettuce, leaves separated
- 3 Persian cucumbers, cut into 1/4-inch slices
- 1 medium carrot, cut into matchsticks
- 1/2 cup fresh mint leaves, for garnish
Sauces
- Sweet chili sauce, honey mustard, or peanut sauce, for serving
Instructions
- Preheat the Oven: Preheat your oven to 425°F. Line a rimmed baking sheet with aluminum foil or parchment paper to prevent sticking and for easy clean-up.
- Bake the Shrimp: Arrange the butterfly shrimp in a single layer on the prepared baking sheet. Place the sheet on the middle rack of the oven and bake for 11 to 12 minutes until the shrimp are fully heated through and crisp. Turn the shrimp halfway through cooking to ensure even crisping.
- Assemble the Cups: Once the shrimp are cooked, layer shrimp, cucumber slices, carrot matchsticks, and fresh mint leaves inside each bib lettuce leaf, creating individual cups.
- Serve: Drizzle the shrimp lettuce cups with your choice of sweet chili sauce, honey mustard, or peanut sauce. Serve immediately and enjoy!
Notes
- For crispier shrimp, be sure to turn them halfway through baking.
- Use fresh bib lettuce leaves for the best texture and presentation.
- Substitute shrimp with cooked chicken or tofu for variation.
- These cups can be served as an appetizer or a light meal.
- Feel free to add chopped peanuts or sesame seeds for extra crunch.
- Leftover cooked shrimp can be refrigerated for up to 2 days.
