Ingredients

The following ingredients have 4 Servings
  • 1-1/4 lb large shrimp (peeled and deveined, tails removed)
  • 1 tablespoon vegetable oil
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon fresh ginger (very finely chopped)
  • 3 to 4 cloves garlic (very finely chopped)
  • 2 teaspoons soy sauce
  • 1 tablespoon honey
  • 2 cups finely shredded cabbage
  • 1 carrot (peeled and grated)
  • 1 cup fresh bean sprouts (roughly chopped)
  • 8 lettuce leaves (see notes)
  • 1/3 cup salted cashews (roughly chopped)
  • 1 tablespoon vegetable oil
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 2 teaspoons seasoned rice vinegar
  • 1/2 to 1 teaspoon sriracha

Instruction

  • Make the dressing by whisking the vegetable oil, sesame oil, soy sauce, rice vinegar and sriracha together in a small bowl. Set aside.
  • Chop the shrimp into 1/2-inch pieces and set aside.
  • Heat the vegetable and sesame oil in a large skillet over medium-high heat. Add the ginger and sauté for 1 minute, then add the garlic and continue cooking for 1 minute longer.
  • Add the soy sauce and honey, combine well, then add the shrimp and sauté for 1 minute. Add the cabbage and continue cooking until the shrimp is opaque and the cabbage is slightly wilted, 1 to 2 minutes longer. Add the carrot and bean sprouts, toss to combine and remove from the heat.
  • To serve, arrange 2 lettuce leaves on each of 4 plates. Divide the shrimp mixture between them and top each with 2 teaspoons of chopped cashews. Drizzle with a bit of dressing and pass the remainder at the table.