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For Firecracker Shrimp Lettuce Wraps, you need these key ingredients: - 1 lb shrimp, peeled and deveined - 2 tablespoons cornstarch - 2 tablespoons vegetable oil - 4 tablespoons sweet chili sauce - 1 tablespoon sriracha (adjust to taste) - 1 clove garlic, minced - 1 teaspoon ginger, grated - 1 cup shredded carrots - 1/2 cup sliced bell peppers (red and yellow) - 1/4 cup chopped green onions - 1 head of butter or romaine lettuce, leaves separated - Salt and pepper to taste You can make your wraps look great with these garnishes: - Sesame seeds - Extra green onions - Lime wedges for a tasty squeeze You can switch some ingredients based on what you have: - Use chicken or tofu instead of shrimp. - Replace cornstarch with all-purpose flour for the shrimp coating. - Use any hot sauce if you don’t have sriracha. - Swap sweet chili sauce with a mix of honey and soy sauce. - For veggies, try cucumbers or radishes if you want a crunch. These simple swaps let you customize your meal and keep it fun! 1. Start with shrimp. Pat them dry with a paper towel. 2. Sprinkle cornstarch over the shrimp. Toss to coat them well. 3. Chop your veggies. I like to slice bell peppers and grate ginger. 4. Prepare your lettuce by separating the leaves. Choose the best ones. 1. Heat vegetable oil in a large skillet over medium-high heat. 2. Add shrimp to the skillet. Cook for 2-3 minutes on each side. 3. Watch for the shrimp to turn pink. This means they are done! 4. Add minced garlic and grated ginger. Cook for one more minute. 5. Pour sweet chili sauce and sriracha over the shrimp. Mix well. 6. Let the sauce thicken for another minute. Season with salt and pepper. 7. Remove the skillet from heat. Add carrots, bell peppers, and green onions. 8. Stir everything gently to combine all the flavors. 1. Take a lettuce leaf. Place it on your plate. 2. Spoon some of the shrimp mixture onto the center. 3. If you want, sprinkle sesame seeds on top. 4. Fold the lettuce around the shrimp. Enjoy each bite! To get the best shrimp, start by drying them well. Use a paper towel to remove moisture. This step helps the shrimp get crispy. Adding cornstarch is key. It creates a nice coating that makes the shrimp crunchy. Cook them on medium-high heat. This way, they turn pink and tender in just 2-3 minutes per side. You can control the heat of your wraps. Start with 1 tablespoon of sriracha. Mix it in with the sweet chili sauce. Taste the shrimp mixture. If you want more heat, add extra sriracha slowly. This way, you can find the perfect balance. Remember, it’s better to start mild. You can always add more spice later. Make your wraps look stunning with simple touches. Use fresh lettuce leaves like butter or romaine. Add bright colors with shredded carrots and bell peppers. Sprinkle sesame seeds on top for a nice finish. Arrange the wraps on a platter. This makes them look appealing for guests. Serve with lime wedges for a burst of flavor. {{image_2}} You can switch shrimp for other proteins. Chicken, tofu, or tempeh work great. If using chicken, cut it into small pieces. Cook it the same way as shrimp. Tofu requires pressing to remove water. This will help it crisp up in the pan. Tempeh adds a nutty flavor and is protein-rich. You can make these wraps vegetarian or vegan easily. Instead of shrimp, use mushrooms or chickpeas. Mushrooms bring a rich taste, while chickpeas add a nice texture. Use the same sauce and veggies for a tasty mix. For a truly vegan dish, swap sweet chili sauce for a vegan version. Feel free to play with flavors. Add some lime juice for a zesty kick. You can also mix in fresh herbs like cilantro or mint. Try different sauces like teriyaki or hoisin for a unique twist. For a crunchy texture, add crushed peanuts or cashews on top. To keep your firecracker shrimp fresh, store them in an airtight container. Make sure the shrimp mixture cools before sealing. You can use plastic wrap or a zip-top bag if you do not have a container. If you need to store the lettuce, wrap the leaves in damp paper towels. Place them in a plastic bag to keep them crisp. When you're ready to eat the leftovers, heat the shrimp mixture in a skillet. Use medium heat to warm it up. Stir gently to avoid sticking. Add a splash of water or broth if it looks too dry. For those who prefer the microwave, heat it in short bursts. Stir in between to ensure even heating. If stored properly, the shrimp can last in the fridge for up to three days. The lettuce wraps will stay fresh for about two days. If you freeze the shrimp, it can last for up to three months. However, the texture may change after freezing, so it’s best to eat them fresh. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in the fridge overnight or run them under cold water for a quick thaw. Once defrosted, pat them dry before coating with cornstarch. This helps them crisp up better when cooked. The spice level depends on the sriracha you use. If you want more heat, add extra sriracha. If you prefer mild, start with less. Sweet chili sauce balances the spice, so it won’t be too hot. Adjust to your taste for a perfect kick. Butter or romaine lettuce works best for wraps. Butter lettuce has soft, flexible leaves that hold fillings well. Romaine is crisp and sturdy, giving great crunch. Both types make a fresh base for your firecracker shrimp. Choose what you like best for your meal. This article covered how to make Firecracker Shrimp Lettuce Wraps. We looked at the key ingredients, cooking steps, and tips for great texture and spice. You can try variations to suit your taste, and I shared storage tips to keep them fresh. Remember, cooking is about having fun. Experiment with flavors and make the dish your own. Enjoy your tasty wraps and share them with friends!

Firecracker Shrimp Lettuce Wraps

Spice up your dinner with these firecracker shrimp lettuce wraps! Juicy shrimp coated in a zesty sauce paired with fresh veggies and crisp lettuce make for the perfect meal. In just 25 minutes, you can create a dish that's delicious and fun to eat. Perfect for weeknight dinners or entertaining guests, these wraps are sure to impress. Click through to explore the full recipe and bring the heat to your table!
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Ingredients
  

1 lb shrimp, peeled and deveined

2 tablespoons cornstarch

2 tablespoons vegetable oil

4 tablespoons sweet chili sauce

1 tablespoon sriracha (adjust to taste)

1 clove garlic, minced

1 teaspoon ginger, grated

1 cup shredded carrots

1/2 cup sliced bell peppers (red and yellow)

1/4 cup chopped green onions

1 head of butter or romaine lettuce, leaves separated

Salt and pepper to taste

Sesame seeds for garnish (optional)

Instructions
 

Pat the shrimp dry with a paper towel and sprinkle with cornstarch, tossing to coat evenly.

    In a large skillet, heat the vegetable oil over medium-high heat.

      Add the shrimp to the skillet, cooking for about 2-3 minutes on each side until they turn pink and opaque.

        Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

          Pour the sweet chili sauce and sriracha over the shrimp, tossing to combine thoroughly. Cook for an additional minute or two until the sauce slightly thickens. Season with salt and pepper to taste.

            Remove from heat and add the shredded carrots, sliced bell peppers, and chopped green onions to the shrimp mixture, stirring gently to mix.

              To assemble the wraps, take a lettuce leaf and spoon some of the firecracker shrimp mixture onto the center.

                Garnish with sesame seeds if desired, then fold the lettuce wrap around the filling and enjoy!

                  Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4