Tempura Shrimp Lettuce Wraps

with pico de gallo

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Eggs, Wheat, Shellfish

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 Head of Butter Lettuce
  • 1 Roma Tomato
  • 1 Shallot
  • ¼ oz. Cilantro
  • 1 Lime
  • Info
    8 oz. Shrimp
  • Info
    1½ oz. Mayonnaise
  • 1 tsp. Sriracha
  • Info
    3 Tbsp. Tempura Mix

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    590
  • Carbohydrates
    43g
  • Fat
    37g
  • Protein
    17g
  • Sodium
    1618mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 3 Mixing Bowls
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Separate leaves of lettuce for cups. Core tomato and cut into ¼" dice. Peel and mince shallot. Mince cilantro, stems and leaves. Quarter lime. Pat shrimp dry, and season with a pinch of pepper.

  • 2

    Make Pico de Gallo and Spicy Mayo

    In a mixing bowl, combing tomatoes, shallot (to taste), half the cilantro (reserve remaining for garnish), squeeze juice from two lime quarters, ¼ tsp salt, and a pinch of pepper. In another mixing bowl, combine mayonnaise and Sriracha (to taste).

  • 3

    Make the Batter

    In another mixing bowl, mix together tempura mix and 2½ Tbsp. water until the consistency of pancake batter. Add shrimp and toss or stir to coat completely.

  • 4

    Cook the Shrimp

    Line a plate with paper towels. Place a medium non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Add shrimp to hot pan, letting excess batter drip off before adding. Cook until browned and shrimp reaches a minimum internal temperature of 145 degrees, 2-4 minutes per side. Remove shrimp to towel-lined plate.

  • 5

    Finish the Dish

    To lettuce cups, add shrimp, pico de gallo, remaining cilantro, spicy mayo and a squeeze of lime juice, if desired. Place three cups on a plate.

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