Basil Shrimp and Glass Noodle Lettuce Cups - alive magazine
Add a pop of fresh flavour to the cold winter days with these refreshing and light lettuce cups. Filled with a mildly spiced shrimp, veggie…
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Ingredients
- 100 g brown rice vermicelli (glass/cellophane noodles)
- 200 g raw peeled and deveined shrimp, tail off
- 1/4 cup (60 mL) chopped fresh basil
- 1 green onion, finely diced
- 1 carrot, finely diced
- 1 Tbsp (15 mL) mayonnaise or plain Greek yogurt
- 1 tsp (5 mL) lime juice
- 1/4 tsp (1 mL) Sriracha (spicy chili sauce)
- 1 head Boston (bibb) or butter lettuce, leaves separated, kept whole
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