Papaya Shrimp Lettuce Wraps

"These are a tasty and quick addition to a casual lunch, perfect for friends sitting around and chatting and eating together! Make sure to have plenty of moist napkins nearby. ;)"
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
5mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • In a non-reactive bowl, mix together the lime juice, balsamic vinegar, basil or cilantro, green onion, garlic, jalapeno, and brown sugar.
  • Stir in the cubed papaya and shrimp, then the fish sauce to taste.
  • Pour into shallow dish and surround with the butter lettuce leaves.
  • Use the lettuce leaves to scoop up the papaya mixture and hold to eat.
  • Good additions are cooked bean threads, thinly sliced cucumber, julienned carrot, or perhaps bean sprouts.

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Reviews

  1. nichelle_01
    This was delicious. It's just like a Vietnamese sandwich wrap without the high calories of the rice flour crepe. I cooked my shrimp in a teaspoon of olive oil and at the end added the onion, basil/cilantro, and I chose mango instead of papaya. Drizzle the liquid gold plus fish sauce on and ENJOY!
     
  2. KauaiCarolAnn
    Fabulous! I also mixed ahead to let flavors come together. Used romaine since buter lettuce is scarce and pricey out here in the islands. So crisp, light & refreshing.
     
  3. Bergy
    How could this recipe been missed since 2002 - It is wonderful. Refreshing and tasty. I served it as an appetizer. Made it in the AM to be served at 3PM - I wanted the Cilantro & flavors to meld Thanks for posting a definite do again recipe Julesong! Added note It is so good you can serve this as a salad with the lettuce under it - It was wonderful after letting it sit all day in thefridge
     
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<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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