crispy shrimp lettuce wraps

Sometimes I just want a lighter taco alternative on our taco tuesday nights. And sometimes, I just want an asian flare lettuce wrap. And then there are times when I want a mash up of the two… so here we are with these amazing crispy shrimp lettuce wraps. Light, tasty, with just enough of a kick.

Ingredients:

avocado oil

3 Tbsp kewpie mayo

1 Tbsp sriracha

2 lbs shrimp

1 1/2 cups cornstarch

1 1/2 tsp salt

butter lettuce leaves

scallions, sliced

cilantro leaves

furikake

lime

Directions:

Coat the bottom of a large cast iron pan with 1/2 inch of oil. Heat on medium high until shimmering.

Whisk together kewpie and sriracha. Set aside

Pat shrimp dry.

Whisk together cornstarch and salt. Toss shrimp to coat.

Working in batches, fry shrimp until opaque, pink, and crispy on both sides. About 2 minutes per side.

Place on a wire rack while cooking the rest.

Place 5 shrimp on lettuce leaf, drizzle with aioli, top with seeds, furikake, scallions, and cilantro.

Add a squeeze of lime over top.