Sweet Chili Shrimp Lettuce Wraps Recipe

Rinse the rice in a fine-mesh sieve under cold water until the water runs mostly clear to remove excess starch.

Combine rinsed rice, 1 1/2 cups water, and 1/4 tsp salt in a small saucepan. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.

Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and keep warm until serving.

Pat the shrimp dry with paper towels and season with 1/4 tsp salt and 1/4 tsp black pepper.

In a medium bowl, whisk together 1 cup sweet chili sauce, 2 tbs soy sauce, 1 tsp sesame oil, minced garlic, and minced ginger. Reserve 2 tbs of this mixture for glazing at the end.

Toss the seasoned shrimp in the remaining sauce and let marinate 5–10 minutes while you heat the pan.

Heat 1 tbs vegetable oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer (work in batches if needed) and cook 1.5–2 minutes per side until pink and just cooked through.

Pour the reserved 2 tbs sauce into the skillet and toss with the shrimp for 30 seconds to glaze. Remove from heat and set aside.

Whisk together 1/4 cup sweet chili sauce, 1 tsp soy sauce, 1/2 tsp sesame oil, and 1/2 tsp lime juice in a small bowl. Adjust to taste.

Lay out romaine leaves on a serving platter. Spoon about 2–3 tablespoons of cooked rice into the base of each leaf (rice helps bulk the wrap and soak up sauce).

Top the rice with 3–4 shrimp per leaf (depending on shrimp size) and a little of the pan glaze.

Add about 1 tablespoon shredded carrots and a few cilantro leaves to each wrap. Sprinkle with toasted sesame seeds and optional sliced green onions.

Drizzle a small amount (about 1/4 tsp) of soy sauce over each wrap or brush with the optional finishing sauce to taste.

Serve immediately with lime wedges on the side to squeeze over the wraps.