Mindful Sodexo 
Crisp lettuce leaves stuffed with seared hot honey sesame shrimp and cucumber and mango relish served with jasmine rice
Nutrition Facts:
Calories: 300, Carbs: 55g , Protein: 16g, Fat: 3.5g, Sat. Fat: 0.5g, Cholesterol: 85mg, Sodium: 730mg, Fiber: 4g
Prep Time: 20 to 25 minutes Cook time: 25 to 35 minutes Yield: 4 servings; 2 lettuce wraps, 1 lime wedge, and 2/3 cup rice per serving Difficulty level: Intermediate
Sesame Hot Honey Shrimp Lettuce Wraps
Ingredients
Prepare
Sesame Hot Honey Shrimp Lettuce Wraps
- 8 romaine lettuce leaves, washed and trimmed
- 2 cups Hot Honey Sesame Shrimp Filling
- 2 cups Mango Cucumber Salsa
- 1 tablespoon Hot Honey Sauce
- 8 teaspoons chopped cilantro
- 8 teaspoons thinly sliced green onions
- 1 tablespoon sesame seeds
- 1/2 lime cut into 4 wedges
- 2 2/3 cups steamed jasmine rice
- 1. Place 2 romaine leaves on each plate.
- 2. Top each leaf in order with:
- 1/4 cup cooked shrimp mixture
- 1/4 cup cucumber mango salsa
- 3/8 teaspoon hot honey drizzle
- 1 teaspoon cilantro
- 1 teaspoon green onion
- 3/8 teaspoon sesame seeds. - 3. Serve with 1 lime wedge and 2/3 cup jasmine rice, and enjoy immediately!
Hot Honey Sauce (makes 1/2 cup)
- 1/2 cup honey
- 1 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons apple cider vinegar
- 1. Combine the honey and crushed red pepper flakes in a small pot.
- 2. Bring the mixture to a simmer over medium-low heat and cook for 8 to 10 minutes or until the liquid slightly evaporates.
- 3. Strain the hot honey well through a fine strainer and discard the pepper flakes (see Chef Tips before discarding).
- 4. Stir the vinegar into the honey until well combined. Cool the mixture to room temperature. If not using it immediately, cover and keep it in the refrigerator for up to a week; warm the sauce slightly to loosen it if needed before enjoying it.
Mango Cucumber Salsa
- 1 1/2 tablespoons lime juice (about half a lime)
- 1 cup finely chopped mango
- 1 cup finely chopped seeded cucumber
- 1/4 cup very finely chopped red onion
- 1/8 teaspoon Kosher salt
- 1/8 teaspoon ground black pepper
- 3 tablespoons chopped cilantro
- 1. In a mixing bowl, combine all ingredients. Mix well. Cover and keep in the refrigerator until ready to use.
Jasmine Rice
- 3/4 cup jasmine rice
- 1 1/2 cups water
Hot Honey Sesame Shrimp Filling
- 1 teaspoon sesame oil
- 1 cup finely chopped mushrooms
- 1/2 cup finely chopped matchstick carrots
- 1/2 cup finely chopped red bell pepper
- 1 1/2 teaspoons very finely chopped garlic
- 1 1/2 teaspoons very finely chopped ginger
- 1/2 cup very finely chopped drained & rinsed water chestnuts
- 8 ounces chopped large (26-30 per pound) shrimp
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon unseasoned rice wine vinegar
- 1 1/2 teaspoons hot honey sauce
- 1. Heat the oil in a skillet over medium heat.
- 2. Add the mushrooms, carrots, peppers, garlic, and ginger and cook for 3 to 4 minutes until vegetables are softened.
- 3. Add the water chestnuts and shrimp and sauté for 2 to 3 minutes until the shrimp are almost fully cooked.
- 4. Add the soy sauce, vinegar, and hot honey, toss to combine, and lower the heat, being careful not to burn. Cook for an additional 30 seconds until the liquid is almost gone. Keep warm until ready to use. This filling is also delicious cold; if you plan to enjoy it cold, cool it quickly and keep it in the refrigerator for no more than 2 days.
