BHA & BHT Free Miso-Ginger Shrimp Lettuce Cups with Lemon Aioli
Total time30 min
Prep time20 min
Cook time10 min
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the shrimp
- 1 lb large shrimp, peeled and deveined
- 2 tbsp garlic-infused oil
- 1 tbsp white miso paste
- 1 tbsp tamari
- 1 tbsp maple syrup
- 1 tbsp fresh ginger, finely grated
- 1 tsp rice vinegar
- 1 tsp toasted sesame oil
For the lemon aioli
- ½ cup mayonnaise
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp garlic-infused oil
- ¼ tsp salt
For serving
- 1 head butter lettuce, leaves separated
- 1 cup shredded carrots
- ½ english cucumber, thinly sliced into half-moons
- 4 scallions, green tops only, thinly sliced
- 1 tbsp sesame seeds (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the white miso paste, tamari, maple syrup, grated ginger, rice vinegar, and toasted sesame oil until smooth. Set aside.
- 2
In a separate small bowl, whisk together the mayonnaise, lemon juice, lemon zest, garlic-infused oil, and salt until smooth and combined. Refrigerate until ready to serve.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!