Grilled Citrus-Shrimp Lettuce Cups
Ingredients
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1 small shallot, finely chopped
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1 5-inch lemongrass stalk, tough outer layers removed, finely chopped (about 2 tablespoons)
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1 Thai chile, thinly sliced
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½ cup fresh lime juice
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½ cup fresh orange juice
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2 teaspoons finely chopped peeled ginger
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1 teaspoon (or more) kosher salt
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1 pound large shrimp, peeled, deveined, tails removed
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2 teaspoons toasted sesame oil
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Cooked white rice, Little Gem lettuce leaves, sliced cucumber or julienned carrot, lime wedges, mint or basil sprigs, and toasted sesame seeds (for serving)
Directions
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Whisk shallot, lemongrass, chile, lime juice, orange juice, ginger, and salt in a small bowl. Reserve half of marinade for serving; cover and leave at room temperature until ready to use. Pour remaining marinade over shrimp in a medium bowl and toss to coat. Cover and chill 30 minutes.
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Prepare a grill for medium-high heat. Grill shrimp until lightly charred and cooked through, 1–2 minutes per side. Transfer shrimp to a large bowl and toss with sesame oil; season with salt, if needed.
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Serve shrimp with rice, lettuce, cucumber or carrot, lime wedges, mint or basil, sesame seeds, and reserved marinade for making lettuce cups.
Recipe courtesy of Bon Appetit