Gochujang Shrimp Lettuce Wraps Recipe
Servings: 4
Ingredients
- 2 tbsp Butter
- 1 tbsp Sesame Oil
- 3 Green onion chopped, sliced, divided (white and green)
- 2 cloves garlic
- 1 lb Shrimp peeled, deveined
- 2 tbsp Gochujang
- 1 tbsp Dark soy sauce
- 1/2 cup Cucumber julienned
- 1/4 cup Carrot julienned
- 1 tbsp Sesame seeds
- 8 Lettuce leaves
- Lemons or limes Optional
Instructions
- Chop green onions, cutting the green portion into 1-inch pieces and slicing the white portion thinly.3 Green onion
- Cut carrot and cucumber into matchstick pieces; mix with green onion greens and sesame seeds in a bowl.1/2 cup Cucumber, 1/4 cup Carrot, 1 tbsp Sesame seeds
- Heat a skillet over medium heat; add butter and sesame oil until shimmering.2 tbsp Butter, 1 tbsp Sesame Oil
- Add white part of green onion and garlic; cook until fragrant, about 1 to 1.5 minutes.2 cloves garlic, 3 Green onion
- Add shrimp to skillet; cook, stirring occasionally, until opaque, about 3-4 minutes.1 lb Shrimp
- Stir in gochujang and soy sauce; coat shrimp evenly and remove from heat.2 tbsp Gochujang, 1 tbsp Dark soy sauce
- Place shrimp in lettuce leaves; top with vegetable mixture.
- Optionally, add a squeeze of fresh lemon before serving.8 Lettuce leaves, Lemons or limes
Notes
Leftovers?
Store any leftover shrimp and vegetables in airtight containers in the refrigerator. Consume within 1-2 days for the best flavor and freshness. Keep the lettuce leaves separate to prevent them from becoming soggy.