Crispy Shrimp Lettuce Wraps with Spicy Aioli

Lettuce wraps and I are friends.  Crispy shrimp lettuce wraps and I are best friends.

I would take something healthy and turn it into something not so much.  I like to do that.  In case you were wondering, I do enjoy eating healthy foods.  I love bananas, yogurt, broccoli, whole wheat bread, blueberries, salmon, almonds, and all those other yummy wholesome foods.  The only food I absolutely will not eat is an olive.  Just thinking about them makes my stomach turn.  I do not like them alone, in food, around food, existing in general.  I have gone a little off topic.  Back to delicious lettuce wraps.

I made spicy aioli for this recipe, which is a garlic-y, spicy, mayonnaise-y sauce.  It is killer.  So good.  BUT it has raw eggs in it and if this fact gives you nightmares(or you are pregnant), then please do leave it out, or simply add some Sriracha and a little bit of lemon juice to good ol’ standard jarred mayo.  It will still be delicious.

Crispy Shrimp Lettuce Wraps with Spicy Aioli

*The crispy shrimp were modified from the How Sweet Blog, my all time favorite food blog out there on the big world wide web.  This recipe has many parts, but very worth your time.

Spicy Aioli Ingredients:

3/4 cup olive oil

4 cloves garlic, peeled

3 egg yolks, at room temperature

1 tablespoon Dijon mustard

1 teaspoon white vinegar

1/2 teaspoon pepper

1/2 teaspoon salt

juice from 1/2 large lemon

1 tablespoon Sriracha sauce

Spicy Aioli Instructions:

1.  In a mini food processor, combine oil and garlic.  Process until blended together.

2.  Into the bowl of a large food processor, add egg yolks and mustard.  Process until blended together.  Keep the processor running, with the lid secure and food pusher in place.  Slowly pour oil into feed tube.  There should be a small hole at the bottom of the pusher that allows the oil to slowly trickle into the food processor bowl.  (If not, just pour the oil in slowly through the feed tube.)Pour about half of the oil into the pusher and stop once the mixture starts to come together.  This process can also be done with a whisk.

3.  Add vinegar, salt and pepper and process to combine.

4.  Continue slowly pouring in the oil but reserve about 2 tablespoons to 1/4 cup of the oil to use later to adjust seasoning and consistency.

5.  Add lemon juice and process until combined.  At this point, test the aioli to suit preferences and add oil or seasonings if needed.

6.  To make spicy aioli, add Sriracha sauce and process until combined.

**This is the aioli, pre-Sriracha.  I think about this aioli all the time.  You know I love my dips and sauces, so this is a dream for me.  Feel free to split the recipe and leave half of it plain.  Even though “plain” is the worst word to describe it.  Making the aioli is not a fast process.  Take your time and do not rush.  Store in the refrigerator for no more than 2-3 days.

Crispy Shrimp Lettuce Wrap Ingredients:

For slaw:

1 cup shredded cabbage

1/2 cup thinly sliced red bell pepper

juice from 1/2 lime

1 tablespoon finely chopped cilantro, more for garnish

For shrimp:

1 pound raw large shrimp, peeled, deveined and tails off

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon curry powder

1/2 cup all-purpose flour

1/4 cup oil

12 Bibb lettuce leaves

Instructions:

1.  Make slaw:  Add all slaw ingredients to a medium bowl.  Toss to combine.  Set aside until ready to use.

2.  Make Shrimp:  Clean and remove tails of shrimp.  Pat shrimp very dry and evenly sprinkle with salt, pepper and curry.  Add oil to skillet and heat to medium high.  Pour flour into a large dish and place half of the shrimp into the flour.  Lightly coat each shrimp with flour and shake off excess before placing into heated skillet.  Cook about 3 minutes on each side or until golden brown.  When cooked through, remove from skillet on to a paper towel lined plate.

3.  Assemble lettuce wraps.  On a large work surface, lay out lettuce leaves.  Top each lettuce leaf with about 1 tablespoon of slaw, three pieces of shrimp and spicy aioli.  Garnish with more cilantro if desired.

I could not find Bibb lettuce at the commissary, so I used Boston lettuce.  It was not as crunchy as Bibb, but it worked ok.

I had to stop myself from eating the whole batch.

These crispy shrimp lettuce wraps should have their own facebook page.

For printable recipe, click here.

Tags: aioli, cooking, crispy shrimp, food, lettuce wrap, mayonnaise, Recipe, Shrimp