Vietnamese Shrimp Lettuce Wraps with Spicy Lime Dipping Sauce

Vietnamese Shrimp Lettuce Wraps with Spicy Lime Dipping Sauce
Photo by Scott Peterson


  • 2 heads Boston or butter lettuce, cores trimmed and leaves separated, rinsed, and drained
  • 4 tablespoons Asian fish sauce (nuoc mam or nam pla)
  • 1 package (3 3/4 oz.) cellophane noodles (see notes)
  • ¾ pound (16 to 20 per lb.) raw shrimp, peeled and deveined
  • 1 large carrot, peeled, ends trimmed, and grated lengthwise into ribbons
  • ¼ teaspoon pepper
  • ¼ cup basil leaves
  • + 9 more ingredients
    • 2 cloves garlic, minced
    • 2 tablespoons fresh lime juice (about 3 small limes)
    • 1 tablespoon sugar
    • ¼ teaspoon salt
    • ¼ cup mint leaves
    • ¼ cup cilantro leaves
    • 2 tablespoons rice vinegar
    • ¼ cup dry-roasted peanuts, finely chopped
    • ½ to 1 teaspoon hot chile flakes

1. Put shrimp, salt, and pepper in a pot and add cold water to just cover shrimp. Bring water to a boil, then reduce heat to a simmer and cook until shrimp are bright pink and tails are curled, about 1 minute. With a slotted spoon, transfer shrimp to a colander and let cool. 2. Put cellophane noo...

View full recipe at My Recipes


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