You can omit the lettuce wrap for this dish and simply serve the shrimp with the garnishes. Fish sauce is now sold in many grocery stores in the Asian section.
- For the Sauce:
- 1 large bunch fresh mint, leaves picked
- 6 tablespoons seeded and chopped fresh jalapeno chiles (4 to 6)
- 3 medium cloves garlic, thinly sliced
- 1 heaping tablespoon chopped fresh ginger
- 1 heaping tablespoon sugar
- 6 tablespoons distilled white vinegar
- 1 tablespoon fish sauce (optional)
- For the Garnish:
- 12 large leaves Boston lettuce or other soft lettuce
- About 1 cup soy bean sprouts or other fresh sprouts
- About 1/2 cup cilantro sprigs
- 1 large ripe mango, peeled and sliced
- For the Shrimp:
- 2 pounds large shrimp in the shell or about 56 frounceen, cleaned large shrimp, defrosted
- 2 tablespoons vegetable oil
- Salt and freshly ground black pepper
FOR THE SAUCE: Measure a generous 1/2 cup of mint leaves, somewhat loosely packed, and put them in a blender (or a mini food processor). Reserve the remaining mint leaves for garnish. To the blender, add the jalapenos, garlic, ginger, sugar, vinegar and fish sauce (if using). Puree the ingredients until the mixture is smooth, scraping down the sides once or twice, about 3 minutes. Set the dressing aside (or refrigerate it overnight; bring it to room temperature before using).
FOR THE GARNISH: Arrange the lettuce leaves, sprouts, cilantro, mango and reserved mint leaves on a platter; set aside.
FOR THE SHRIMP: If using shrimp in the shell, peel and devein them. If using cleaned, defrosted shrimp, skip this step. Either way, dry the shrimp well with paper towels and set aside. Set a wok or large skillet over high heat and add the oil. When hot, add the shrimp, season with salt and pepper, and stir-fry until they’re browned outside and opaque white inside, 3 to 5 minutes; cut one in half to check. Transfer to a warm platter.
TO SERVE: Bring the platters of shrimp and of lettuce and garnishes to the table. Fill a lettuce leaf with some shrimp and spoon on about 1 teaspoon of dressing. Add the garnishes, roll up the leaf, and eat.
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
390 calories; 11g total fat; 345mg cholesterol; 348mg sodium; 24g carbohydrates; 4g fiber; 48g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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