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Author Notes: I was looking for a fresh appetizer to serve outside on a warm breezy evening on the deck, and had some fresh pineapple and shrimp on hand. I adjusted an Emeril published recipe which included pineapple lettuce wraps to suite my needs, and was very pleased with the results! I served these to guests on a large platter and they disappeared before I could get halfway around the deck :) - ChefFace
- 1.5 pounds fresh shrimp, peeled, deveined
- 2 tablespoons grapeseed oil
- 2 limes: reserve juice and zest
- 4 tablespoons sweet thai chili sauce OR siracha, depending on taste
- 1 tablespoon fish sauce
- 1/2 cup rice vinegar
- 2 teaspoons sesame oil
- 1.5 cups chopped fresh cilantro
- 2 teaspoons lime zest
- 1-2 head butter lettuce
- 1.5 cups fresh chopped (chunks) pineapple
- 2 tablespoons raw sugar
- 1 cup crushed roasted peanuts (unsalted)
- Heat grapeseed oil in large skillet over medium heat. Saute shrimp about 1-2 minutes each side, until just pink.
- Set shrimp aside and let cool
- Whisk together lime juice, sugar, chili sauce, fish sauce, vinegar, and sesame oil. Pour 1/2 mixture over shrimp. Stir and let shrimp chill in fridge for at least 30 minutes.
- Stir the rest of the lime mixture in with cilantro, peanuts, lime zest, and crushed red pepper flakes.
- When ready to service, tear palm sized leaves off of lettuce head. Place a large spoonful of pineapple in center of each wrap. Then add 1-2 pieces of marinated cold shrimp.
- Pour the remaining thai sauce (with peanuts and cilantro and zest) over the top of the lettuce leaves.
- Serve those hungry guests!
- This recipe was entered in the contest for Your Best Shellfish
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