Wraps & Sandwiches

Baby Romaine Lettuce Cups with Lemongrass Shrimp

Prep: 30 minutes | Cook: 5-7 minutes Serves 4

Lettuce cups are a great meal for a crowd with a variety of preferences—as long as everyone agrees on a base, toppings can be added to taste. Baby romaine is the perfect lettuce for cups, providing a sturdy crisp base and a cooling crunch that can stand up to spice.

  • 1 pound large shrimp, peeled & deveined
  • 1 stalk lemongrass, thick outer stem removed and finely chopped
  • 1 clove garlic, grated
  • 1 jalapeño, grated
  • 1 tablespoon light brown sugar
  • 1 tablespoon fish sauce
  • 2 tablespoons vegetable oil
  • Bowery Baby Romaine, 4.0 oz
  • 1 carrot, scrubbed and thinly sliced
  • 1 stalk celery, thinly sliced
  • 1 teaspoon onion powder
  • 1 Persian cucumber, thinly sliced
  • 1 scallion, thinly sliced
  • Bowery Cilantro, for serving
  • lime wedges, for serving
Make it vegan
To make this dish vegan, substitute the shrimp with diced, extra firm tofu and use soy sauce in lieu of fish sauce.
Recipe Preparation
  1. Slice shrimp two pieces each along the back of shrimp. Transfer to a large bowl and add lemongrass, garlic, jalapeño, sugar, and fish sauce; toss to combine. Let marinate 15 minutes and up to 30 minutes.
  2. Heat oil in a large skillet over medium-high heat. Add marinated shrimp and cook until pink and opaque, 5 to 7 minutes. Transfer to plate.
  3. Serve shrimp with Bowery Baby Romaine, carrot, celery, cucumber, scallion, cilantro, and limes.