Garlicky Shrimp Lettuce Wraps with Rice Noodles and Pickled Carrots

These lettuce wraps are packed with bright flavors and crisp textures for a light, satisfying family-style meal that’s on the table in just 15 minutes! You’ll start by boiling a pot of rice noodles, then quick-pickling crisp shredded carrots. Meanwhile you’ll sizzle up garlicky shrimp and bring it all together in a savory, tart ponzu and lime sauce with a touch of brown sugar.

Serve all these delicious elements-shrimp, noodles, lettuce leaves, pickled carrots, scallion greens, lime wedges, ponzu sauce and peanuts-in separate bowls and let everyone create their own dinner masterpieces.

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Ingredients

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

3.5 ounce Vermicelli NoodlesView ingredient guideLike ingredientDislike ingredient

2 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

10 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.66 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. In a large microwave-safe bowl, combine shredded carrots, half the rice wine vinegar, ½ tsp sugar, salt and pepper. Microwave for 30 seconds, then set aside to pickle, tossing occasionally.
2. Once the water is boiling, add the vermicelli noodles. Cook until al dente, 4-6 minutes. Drain and rinse under cold water until cool. Divide the noodles between serving bowls.
3. While the noodles cook, trim and slice the scallions, separating the white parts from the green tops. Quarter the limes. Separate the lettuce leaves and pick the cilantro leaves from the stems.
4. Rinse the shrimp under cold water and pat dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add the shrimp, scallion whites, garlic powder, salt, pepper and Korean chili flakes (to taste). Cook, stirring, until shrimp are opaque, 2-3 minutes. Stir in half the soy sauce, half the ponzu sauce, 1 tbsp brown sugar and a splash of water. Cook until shrimp are cooked through, about 1 minute more. Divide the saucy shrimp between the bowls with noodles.
5. In a small bowl, whisk together the remaining ponzu sauce, remaining rice wine vinegar, 1 tsp brown sugar and the juice from two lime wedges. Serve the lettuce leaves, cilantro, scallion greens, peanuts, pickled carrots (drained) and remaining lime wedges in separate bowls. Serve family style alongside the shrimp noodles and the ponzu-lime dipping sauce.

Recipe Tips

FAQ

Can I make these lettuce wraps ahead of time?

You can prep the components ahead: cook the noodles, pickle the carrots and make the sauce. Store them separately in the fridge. Cook the shrimp just before serving for best texture.

What can I use instead of ponzu sauce?

Mix equal parts soy sauce and fresh lime juice with a pinch of sugar to mimic ponzu’s tangy flavor.

Are these lettuce wraps gluten-free?

The recipe contains soy sauce (which has wheat) and ponzu (often made with soy sauce). Use tamari or coconut aminos and a gluten-free ponzu alternative to make it gluten-free.