Name: Chili Shrimp Lettuce Wraps with Asparagus, Broccoli & Sweet Potato
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ small bunches asparagus; 3 crowns broccoli; 1 ½ heads butter (Boston) lettuce; 1.02 kg raw peeled shrimp, fresh or frozen; 0.68 kg sweet potato; black pepper; brown sugar; chili-garlic sauce; cornstarch; garlic powder; mayonnaise; neutral vegetable oil; panko bread crumbs; salt; soy sauce

Chili Shrimp Lettuce Wraps with Asparagus, Broccoli & Sweet PotatoChili Shrimp Lettuce Wraps with Asparagus, Broccoli & Sweet Potato — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ small bunches asparagus

3 crowns broccoli

1 ½ heads butter (Boston) lettuce

1.02 kg raw peeled shrimp, fresh or frozen

0.68 kg sweet potato

black pepper

brown sugar

chili-garlic sauce

cornstarch

garlic powder

mayonnaise

neutral vegetable oil

panko bread crumbs

salt

soy sauce

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce.

Place mayo and spices in a large bowl, then stir to combine.

Separate broccoli into bite-sized florets and cut stems into smaller pieces. Add to the bowl with the mayo mixture.

Peel and halve sweet potatoes lengthwise, then cut crosswise into ¼-inch thick half-moons. Add to the bowl.

Snap (or cut) off woody ends of the asparagus; cut crosswise into 3-inch pieces. Add to the bowl and toss to combine. Add bread crumbs to the bowl, then gently toss once more to coat. Divide veggies between two large baking sheet pans and spread out in an even layer; drizzle with oil.

Place baking sheets in the oven (it doesn't have to be fully heated) and bake, stirring halfway through, until veggies are golden and fork-tender, 18-20 minutes. Remove from oven.

Meanwhile, if using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Preheat a large skillet over medium-high heat.

While the skillet heats up, place shrimp in a clean large bowl, along with cornstarch, and toss to coat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add shrimp and cook, stirring occasionally, until just opaque and starting to color, 3-4 minutes.

Add chili-garlic sauce to the skillet and stir to combine. Remove from heat and cover to keep warm.

Meanwhile, place soy sauce, additional chili-garlic sauce, and sugar in a small bowl. Whisk to combine the sauce.

Separate the lettuce into leaves. Pile leaves, in stacks of two per wrap, onto plates; fill with veggies and shrimp. Drizzle with sauce and enjoy!

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