recipe

Thai Shrimp Lettuce Wraps

5.0

The Char-Broil Mini Wok is an essential grilling accessory, as it allows you to grill very small items without the danger of them falling through the grill grates. Think quick stir-fry on the side while you simultaneously grill a beautiful piece of teriyaki-glazed salmon. In the recipe below, we’re using the Mini Wok to quickly stir-fry popcorn-siz...

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Ingredients

1
pound popcorn shrimp
1
tablespoon olive oil
2
tablespoons red curry powder
2
teaspoons ground ginger
4
garlic cloves, sliced
1
cup rainbow coleslaw mix
1/4
cup hoisin sauce
5
basil leaves, chopped
2
teaspoons toasted sesame seeds
2
tablespoons canola oil
 
butter or romaine lettuce, leaves separated to make lettuce "taco" shells
 
salt and pepper to taste

Directions

1

Preheat your grill, with a Char-Broil Mini Wok in the center over medium-high heat until the temperature reaches 500 degrees.

2

In a medium bowl, toss the shrimp with 1 tablespoon of canola oil, 1 tablespoon of curry powder, 1 teaspoon ground ginger, and salt and pepper to taste. Set aside.

3

In another medium bowl, toss the bell pepper, coleslaw mix and garlic with canola oil, 1 tablespoon of curry powder, 1 teaspoon ground ginger and salt and pepper to taste.

4

Carefully add the shrimp to the wok and stir-fry for 2 minutes until the shrimp are pink and cooked through. Transfer shrimp to a large bowl and add the Hoisin sauce.

5

Place the Mini Wok back on the grill to reheat. Now add the veggies to the Mini Wok and stir-fry for 2 minutes. Transfer to the same bowl with the shrimp and stir to thoroughly combine.

6

Add sesame seeds and green onions. Toss.

7

Serve by placing spoonfuls of the shrimp and veggie mixture into lettuce leaves, top with basil, fold over like small tacos, and enjoy!

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