Description
These Shrimp Lettuce Cups are a quick and delicious appetizer or light meal featuring crispy baked butterfly shrimp paired with fresh cucumbers, carrots, and mint, all wrapped in crisp bib lettuce leaves. Served with your choice of sweet chili, honey mustard, or peanut sauce, they offer a refreshing and flavorful bite-perfect for any occasion.
Ingredients
Scale
Shrimp and Vegetables
- 1 (18 oz.) box Seapak Butterfly Shrimp
- 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, for serving
- Honey mustard, for serving
- Peanut sauce, for serving
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with aluminum foil or parchment paper for easy cleanup.
- Bake the Shrimp: Arrange the butterfly shrimp in a single layer on the prepared baking sheet. Place it on the middle rack of the oven and bake for 11 to 12 minutes, turning the shrimp halfway through baking to ensure even crispness and heating.
- Assemble the Cups: Once the shrimp are baked and crisp, layer several shrimp in each bib lettuce leaf. Add slices of cucumber, matchstick carrots, and fresh mint leaves to each cup for freshness and flavor.
- Serve: Drizzle your assembled lettuce cups with your choice of sweet chili sauce, honey mustard, or peanut sauce. Serve immediately for the best texture and taste.
Notes
- For a spicier kick, use sweet chili sauce with extra chili flakes.
- Make sure to pat the shrimp dry if needed before baking to achieve maximum crispiness.
- These lettuce cups are best served fresh to keep the lettuce crisp.
- Feel free to add other fresh herbs like cilantro or basil for variation.
