Hot-Honey Shrimp Lettuce Cups with Charred Corn

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 295 cal
• 28g protein
• 22g carbs
• 11g fat
• 3g fiber

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Ingredients

• 1.25 lb large shrimp, peeled and deveined
• 2 cups fresh corn kernels
• 12 large butter lettuce leaves
• 3 Tbsp hot honey
• 1.5 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 3, minced garlic cloves
• 1 Tbsp grated fresh ginger
• 1 lime
• 1, diced cucumber
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro
• 3/4 tsp kosher salt
• 2 Tbsp neutral oil
• 1/2 tsp red pepper flakes

Instructions

1. 1Pat the shrimp very dry with paper towels and season lightly with salt. In a small bowl whisk the hot honey, soy sauce, rice vinegar, and red pepper flakes; set the glaze aside.
2. 2Heat a large skillet over medium-high and add half the oil. When it shimmers, add the corn in a single layer and cook undisturbed until charred in spots, 3 to 4 minutes. Stir once, cook another minute, then transfer to a bowl.
3. 3Add the remaining oil to the same skillet. Add the shrimp in a single layer and sear until the undersides turn pink and lightly browned, about 2 minutes.
4. 4Flip the shrimp, add the minced garlic and grated ginger, and cook just until the shrimp are opaque and cooked through, 1 to 2 minutes more. Pour in the hot-honey glaze and toss to coat; let it bubble and thicken for 30 seconds, then remove from heat.
5. 5Squeeze half the lime over the glazed shrimp and taste for balance; the sauce should be sticky, sweet, spicy, and bright.
6. 6Separate and wash the butter lettuce leaves, then pat them completely dry so they stay crisp. Arrange three leaves per plate as cups.
7. 7Fill each lettuce cup with a spoonful of charred corn, a few glazed shrimp, diced cucumber, and torn mint and cilantro.
8. 8Cut the remaining lime into wedges and serve alongside for squeezing. The cups are light yet satisfying and pack well if the shrimp and lettuce stay separate until lunchtime.