Shrimp Lettuce Cups

Making Shrimp Lettuce Cups

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1. Heat the oil in a frying pan over high heat. Add the shrimp, garlic and ginger and cook for 3 minutes, stirring, until the shrimp are pink.

   Mark done Start 3 min timer

2. Tip the shrimp into a bowl and let them cool for a minute. Add the cucumber, carrot, lime juice, mint and chilli flakes and toss.

   Mark done

3. Spoon into the lettuce leaves and serve at once.

   Mark done

Tips for Making Shrimp Lettuce Cups

• Pat the shrimp dry so that they sear and do not leak liquid into the filling.
• Pick leaves that are cup-shaped and whole; tear the outer ones off if they are torn.
• Add a little extra lime at the table if the filling needs lifting.

If You're Missing Something

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What Goes With Shrimp Lettuce Cups

• Fresh pineapple
• A bowl of berries
• Sliced cucumber

Storing & Reheating Shrimp Lettuce Cups

Best eaten at once. The filling keeps in the fridge for up to 1 day; fill the leaves fresh.

Shrimp Lettuce Cups: Questions and Answers

Shrimp Lettuce Cups Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.