Add a pop of fresh flavour to the cold winter days with these refreshing and light lettuce cups. Filled with a mildly spiced shrimp, veggie, and brown rice glass noodle salad, this fresh take on the steadfast shrimp ring will add a little something extra to your holiday party.
Transform these lettuce cups into spring rolls by adding all ingredients to rice paper wrappers for a seemingly brand-new appetizer.
Basil Shrimp and Glass Noodle Lettuce Cups
Ingredients
- 100 g brown rice vermicelli (glass/cellophane noodles)
- 200 g raw peeled and deveined shrimp, tail off
- 1/4 cup (60 mL) chopped fresh basil
- 1 green onion, finely diced
- 1 carrot, finely diced
- 1 Tbsp (15 mL) mayonnaise or plain Greek yogurt
- 1 tsp (5 mL) lime juice
- 1/4 tsp (1 mL) Sriracha (spicy chili sauce)
- 1 head Boston (bibb) or butter lettuce, leaves separated, kept whole
Nutrition
Per serving:
- calories119
- protein7g
- fat3g
- saturated fat0g
- trans fat0g
- carbohydrates17g
- sugars1g
- fibre1g
- sodium78mg
Directions
01
Rehydrate noodles according to package directions, drain well, and set aside.
02
Add shrimp to medium saucepan with a splash of water, cover, and steam over medium heat until cooked through, about 4 minutes. Drain any excess liquid, and chop shrimp into small pieces. Add back to pot along with basil, green onion, carrot, mayonnaise or yogurt, lime juice, and Sriracha. Mix until well combined. Cover and chill until ready to serve, up to 1 day.
03
To assemble, place lettuce cup side up on large serving platter and fill each cup with noodles; top with shrimp mixture and serve immediately.
Allison Day, RHN
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
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