• Prep: 30 min
  • Cook: 7 min
  • Serves: 4

Lettuce cups are a great meal for a crowd with a variety of preferences—as long as everyone agrees on a base, toppings can be added to taste. Baby romaine is the perfect lettuce for cups, providing a sturdy crisp base and a cooling crunch that can stand up to spice.

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  • 1 pound large shrimp, peeled & deveined
  • 1 stalk lemongrass, thick outer stem removed and finely chopped
  • 1 clove garlic, grated
  • 1 jalapeño, grated
  • 1 tablespoon light brown sugar
  • 1 tablespoon fish sauce
  • 2 tablespoons vegetable oil
  • Bowery Baby Romaine, 4.0 oz
  • 1 carrot, scrubbed and thinly sliced
  • 1 stalk celery, thinly sliced
  • 1 teaspoon onion powder
  • 1 Persian cucumber, thinly sliced
  • 1 scallion, thinly sliced
  • Bowery Cilantro, for serving
  • lime wedges, for serving
  1. Slice shrimp two pieces each along the back of shrimp. Transfer to a large bowl and add lemongrass, garlic, jalapeño, sugar, and fish sauce; toss to combine. Let marinate 15 minutes and up to 30 minutes.
  2. Heat oil in a large skillet over medium-high heat. Add marinated shrimp and cook until pink and opaque, 5 to 7 minutes. Transfer to plate.
  3. Serve shrimp with Bowery Baby Romaine, carrot, celery, cucumber, scallion, cilantro, and limes.
Bowery Ingredients
Our chef

Made for Bowery by Sue Li.

Sue Li is a food stylist and recipe developer based in New York City. She is a frequent contributor to New York Times Cooking and previously worked at Bon Appétit and Real Simple Magazine. And way before that, she worked at Eleven Madison Park as a line cook and learned about the world of recipe-making after she tested all the recipes for the restaurant's first cookbook.

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