Appetizers Canadian

Ginger Shrimp Lettuce Bites

Sesame-ginger shrimp tossed with a little Sriracha mayo and spooned into crisp lettuce leaves. Fast, bright and dangerously easy to keep eating while insisting you are merely 'testing the seasoning.'

Ginger Shrimp Lettuce Bites

What It Is

Shrimp are quickly sautéed in sesame oil with ginger, chopped into bite-sized pieces and coated in a light Sriracha-mayo dressing. They are then spooned into small lettuce leaves and finished with chives or sesame seeds.

Origin

The original cookbook gives conflicting regional cues for this recipe, calling it Chinese-inspired while also listing Canadian and Scandinavian origins. Rather than inventing a tidy history, this is best described honestly as a Dinner by the Minute fusion appetizer using East Asian-inspired flavours.

Fun Fact

Shrimp change colour as they cook partly because heat alters proteins that normally mask the pigment astaxanthin. When the proteins change, the pink-orange pigment becomes much more visible.

Prep
15 min
Cook
4 min
Temp
Stovetop, medium-high heat
Total
19 min
Servings
8 lettuce bites
(assuming no one present is secretly a moose)
Difficulty
easy
Gluten-Free Dairy-Free Nut-Free
Diet
Gluten-Free, Dairy-Free, Nut-Free, Low-Carb
Away Mission
30 min walk
(equivalent to explaining humour to Data, twice)
#ginger #lettuce-cups #quick-appetizer #seafood #sesame #shrimp #sriracha

Ingredients

  • 2 tsp sesame oil, divided
  • 1 lb peeled and deveined medium-to-large shrimp
  • 2 tsp minced ginger
  • ¼ tsp kosher salt
  • 2 tbsp light mayonnaise
  • 1 tsp Sriracha
  • 32 chive pieces, optional
  • Sesame seeds, for garnish
  • Small lettuce leaves, for serving

Steps

  1. Heat a skillet over medium-high heat. Add 1½ tsp sesame oil and the shrimp. Sauté for about 2 minutes.
  2. Add the ginger and salt and continue cooking for about 2 minutes, or until the shrimp are fully cooked. Cool slightly.
  3. Coarsely chop the shrimp into small chunks; do not mince them.
  4. Combine the mayonnaise, Sriracha and remaining ½ tsp sesame oil. Add the chopped shrimp and toss to coat.
  5. Spoon about 1 tbsp shrimp mixture into each small lettuce leaf. Garnish with chives and sesame seeds if desired.

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Notes

The original recipe suggests plating the mixture either in small lettuce leaves or Chinese-style soup spoons.

Nutrition Facts
Per 4 lettuce bites
Calories 140
Burning this off: one Tragically Hip song, played loud, on a treadmill.
% Daily Value*
Fat 6.0 g 8%
Saturated + Trans 0.5 g 3%
Cholesterol 110 mg
Sodium 180 mg 8%
Carbohydrate 7.0 g
Fibre 2.5 g 9%
Sugars 2.0 g 2%
Protein 16.0 g
Potassium 440 mg 9%
Calcium 90 mg 7%
Iron 1.8 mg 10%
*5% or less is a little, 15% or more is a lot. Sodium levels calculated in a country with universal healthcare — and it's free, so don't worry about it too much.
A genuinely respectable nutrition profile. No red flags here — go ahead and feel a little smug about it.

Substitutions

Replace shrimp with cooked salmon, tuna or octopus pieces. Use Greek yogurt in place of mayonnaise for a lighter dressing. Add wasabi or extra Sriracha for heat. For a shellfish-free version, use diced chicken or firm tofu.

Storage

Store the shrimp mixture separately from the lettuce in the refrigerator for up to 2 days. Assemble just before serving so the lettuce stays crisp.

Freezing

The cooked shrimp can technically be frozen, but the mayonnaise dressing and lettuce should not be. For best quality, make this one fresh.