Gretchen’s Table: Thai-Inspired, Crispy Shrimp Lettuce Wraps

Cornstarch-dusted fried shrimp is the star of these easy-to-compose lettuce wraps with pickled veggies. Gretchen McKay/Pittsburgh Post-Gazette/TNS

Gretchen McKay Pittsburgh Post-Gazette

Spring brings with it a bounty of fresh greens, including tender baby lettuces and good-for-you crunchy carrots. For a quick and easy dish, I love to use both in Thai-inspired lettuce wraps.

Packed with protein but also low in fat and calories, these wraps are perfect for seafood lovers who might have tired of fried fish during Lent. They feature crispy fried shrimp that get their delicate, golden-brown crust from a quick dip in cornstarch, plus the bright acidic crunch of quick-pickled veggies and thin slices of cucumber.

A slather of hot sauce-spiked mayonnaise ties it all together to create a satisfying, handheld mix of salty + sweet + spicy.

I used my Hank’s Heat Hot Sauce to add some kick to the mayo, but Sriracha or even chili sauce would work just as well.

You should not see the shrimp under the cornstarch after you dredge it, so you may have to press gently with your fingers to get it to firmly adhere. I used two shrimp per wrap.

Gretchen McKay/Pittsburgh Post-Gazette/TNS

Crispy Shrimp Lettuce Wraps

Ingredients 1 large carrot, peeled and shredded (about 1/3 cup) 1 Fresno chili, thinly sliced 2 tablespoons rice vinegar Vegetable oil, for frying 1/3 cup mayonnaise 1 tablespoons hot sauce, or more (or less) to taste Freshly ground black pepper Kosher salt 1 head Bibb lettuce leaves, washed and dried 16 jumbo shrimp, peeled and deveined (about 1 pound), tails removed 1/4 cup milk 1 cup cornstarch 1/2 English cucumber, very thinly sliced Fresh cilantro sprigs, for garnish Lime wedges, for serving

Directions Place carrot and vinegar in a small bowl; stir to combine. Let marinate while preparing the rest of the ingredients. In a 12-inch cast-iron or heavy skillet, heat 1 inch of oil over medium-high until sizzling. Meanwhile, add mayonnaise and hot sauce to a small bowl; mix with fork until well combined. Season shrimp generously with salt and pepper. Dip in milk, then dredge in cornstarch until shrimp is covered. Working in two batches, fry shrimp one side at a time until crispy, pink and cooked through, about 2 minutes total. Transfer to a paper towel-lined plate to drain. Season with salt and pepper. Spread some of the flavored mayonnaise on the center of each lettuce leaf, then top with a few cucumber slices and some pickled carrot. Add two shrimp on top, and garnish with cilantro. Serve with lime wedges and additional mayo, if desired. Serves 4.

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