Miso Ginger Shrimp & Edamame Lettuce Wraps

with Carrot, Cucumber, Toasted Chili Pepitas & Gochujang Aioli

Allergens: Shellfish, Soy, Eggs, Wheat, Sesame, Milk

Total: 20 min • Prep: 5 min

Servings:
Ingredients

  • Carrot

    3 ounce

  • Baby Lettuce

    1 unit

  • Shrimp

    10 ounce

  • Edamame

    4 ounce

  • Mini Cucumber

    1 unit

  • Mayonnaise

    2 tablespoon

  • Chili Flakes

    1 teaspoon

  • Scallions

    2 units

  • Gochujang Aioli

    1 unit

  • Everything Bagel Seasoning

    1 tablespoon

  • Pepitas

    ½ ounce

  • Miso Ginger Dressing

    2 ounce

  • Black Pepper

    1 teaspoon (tsp)

  • Cooking Oil

    2 teaspoon (tsp)

  • Butter

    1 tablespoon (tbsp)

Cooking steps
1

  • Wash and dry produce.

  • Trim and thinly slice scallions, separating whites from greens. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Trim, peel, and grate carrot on the largest holes of a box grater. Trim and discard root end from lettuce; separate leaves.

Ingredient Quantities

  • Carrot

    3 ounce

  • Scallions

    2 units

2

  • Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add pepitas, Everything Bagel Seasoning, and chili flakes to taste. Cook, stirring, until golden and fragrant, 2-3 minutes.

  • Turn off heat; stir in scallion whites. Transfer chili pepitas to a small bowl. (TIP: Be sure to include any butter from the pan as well!) Wipe out pan.

Ingredient Quantities

  • Chili Flakes

    1 teaspoon

  • Everything Bagel Seasoning

    1 tablespoon

  • Pepitas

    ½ ounce

  • Butter

    1 tablespoon (tbsp)

3

  • Rinse shrimp* under cold water, then pat dry with paper towels.

  • Heat a large drizzle of oil in pan used for pepitas over medium-high heat. Add shrimp and season with pepper. Cook, stirring occasionally, until opaque and cooked through, 4-6 minutes.

Ingredient Quantities

  • Shrimp

    10 ounce

  • Pepitas

    ½ ounce

4

  • In a large bowl, combine mayonnaise and dressing.

  • Add cucumber, scallion greens, carrot, edamame, cooked shrimp, and half the chili pepitas; toss to combine.
Ingredient Quantities

  • Carrot

    3 ounce

  • Shrimp

    10 ounce

  • Edamame

    4 ounce

  • Mayonnaise

    2 tablespoon

  • Pepitas

    ½ ounce

5

  • Divide lettuce leaves between plates; fill with shrimp salad. Drizzle with gochujang aioli. Garnish with remaining chili pepitas and serve.

Ingredient Quantities

  • Shrimp

    10 ounce

  • Gochujang Aioli

    1 unit

  • Pepitas

    ½ ounce