With summer approaching very swiftly, what’s better than a light delicious meal to add to your repertoire? These Shrimp and Kim Chee Lettuce Cups are the perfect blend of fresh and spicy that make this meal a must-have. Lettuce cups (not to be confused with lettuce wraps, LOL) make dinner fun and exciting. With your shrimp fresh off the barbie (grill for our non-Aussie friends,) this is perfect for indulging by the pool, lake or any summer party with friends and family. The refreshing crispness of the lettuce paired with cool Roma tomatoes and cucumbers plus the fiery heat of the shrimp and Kim Chee creates a mouthwatering blend of awesome-ness any day.
Not familiar with Kim Chee? Kim Chee is a popular Korean condiment that is often served cold and can be found at almost every Korean meal. Packaged under Melissa’s own Jo San label, our Kim Chee comes in both mild and spicy-hot varieties. A low-cal treat that is all-natural and contains no preservatives or MSG, Kim Chee can be added to sandwiches, soups, stir-fries, or any dish that needs a spicy kick. In these Shrimp and Kim Chee Lettuce Cups, we recommend opting for a spicy-hot variety to balance the coolness of the rest of the dish, but the choice is yours!
With a flavorful recipe like Shrimp and Kim Chee Lettuce cups, there’s no excuse to bore your taste buds with the same old dishes all summer. Give it a try and let us know what you think!
Shrimp and Kim Chee Lettuce Cups
- 1 pound raw shrimp peeled; deveined
- Szechwan seasoning blend to taste
- sea salt and freshly ground pepper to taste
- Non-Stick Cooking Spray
- 1/2 cup sweet chili sauce
- 2 tablespoons hot chili oil
- 1 head Melissa's Butter Lettuce cored; leaves separated
- 1 jar Melissa's Jo San Kim Chee chopped
- 5 Melissa's Mini Cucumbers ends trimmed; diced small
- 4 roma tomatoes diced small
- fresh lime wedges
- Melissa's Cilantro chopped
- Prepare a hot grill. In a bowl, add the shrimp, Szechwan seasoning, salt and pepper and toss to coat. Spray the shrimp with the cooking spray and place on the grill. Cook for 2-3 minutes per side or until the shrimp are completely cooked through. Remove from the grill, remove and discard the tail shell and chop each piece. Set aside. In a small bowl, add the chili sauce and chili oil and mix to combine. To assemble, place a lettuce cup on a flat surface. Add some of the shrimp, Kim Chee, cucumbers and tomato. Add some of the chili sauce mixture and a squeeze of lime juice. Garnish with the cilantro.