One day our marketing director Monica came in to tell us about her family’s favorite Sunday night dinner: Spicy marinated shrimp and vegetables wrapped in tender rice-paper wrappers. Our mouths started watering which is a sure sign we need to make a recipe. We simplified things by serving the shrimp in soft tortillas. Test kitchen-tested, Monica approved. Cook, relax and enjoy!
What you’ll need:
1 clove garlic
2 Tbsp fish sauce
fresh cilantro sprigs
12 ounces medium shrimp
2 Persian cucumbers
1 serrano chile
4 flour tortillas
fresh mint sprigs
neutral oil, such as safflower or vegetable
microplane or grater
1. Make marinade
Peel garlic and finely grate into a large bowl. Add fish sauce and whisk to combine. Finely chop cilantro stems and add to bowl; set cilantro leaves aside. Add shrimp to fish sauce mixture and toss to combine. Marinate 15 minutes.
2. Make cucumber salad
Thinly slice cucumbers and place in a medium bowl. Thinly slice radishes and serrano (using less or omitting for less heat) and add to bowl . Halve lime and squeeze half over vegetables. Add 1 teaspoon sugar and ¼ teaspoon salt and toss to combine.
3. Warm tortillas
Preheat broiler with rack 6-inches from heating element. Place tortillas on a baking sheet and broil, turning once, until puffed, 2–3 minutes. Wrap in aluminum foil or a dish towel until ready to serve.
4. Prep garnishes
Pick mint leaves from stems and add to a bowl with cilantro. Cut remaining half of lime into wedges.
5. Cook shrimp
Heat 1 teaspoon oil in a large skillet over medium-high. Remove shrimp from marinade and reserve. Add shrimp to skillet and cook, turning once, until opaque, about 1 minute per side. Add marinade and cook until almost evaporated, 1 more minute.
Fill warm tortillas with shrimp, top with cucumber and radish salad and herbs. Serve with lime wedges. Enjoy!