Sticky Shrimp Lettuce Wraps

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  Cornstarch(15g)
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  Soy Sauce, Low Sodium(80g)
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  Sesame Oil, Toasted(15g)
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  Chili Paste, Sambal Oelek(15g)
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  Brown sugar(15g)
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  Honey(45g)
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  Garlic
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  Ginger, Fresh Root(15g)
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  Shrimp(907g)
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  Cabbage, Green
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  Lettuce, Iceberg
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  Cilantro, Fresh
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  Sesame seeds

Instructions

1. 1Mince the fresh garlic and ginger, then whisk together in a small bowl with the soy sauce, sesame oil, chili paste, brown sugar, and honey until combined.
2. 2In a separate small bowl, mix the cornstarch with 1 tablespoon cold water to create a slurry, then stir into the sauce mixture until smooth.
3. 3Heat a large skillet over medium-high heat for 1 minute, then pour in the sauce and bring to a simmer, stirring occasionally, for 2–3 minutes until slightly thickened.
4. 4Add the raw shrimp to the simmering sauce and cook over medium-high heat for 5–7 minutes, stirring frequently, until the shrimp turn opaque and the internal temperature reaches 165°F; the sauce should coat the shrimp and thicken further.
5. 5While the shrimp cooks, thinly slice the green cabbage and chop the fresh cilantro; arrange the iceberg lettuce leaves on a clean surface.
6. 6Remove the skillet from heat and divide the sticky shrimp evenly into 6 airtight containers while hot, keeping the sauce with the shrimp.
7. 7Store the cabbage, lettuce leaves, cilantro, and sesame seeds in separate airtight containers; refrigerate all containers for up to 3 days.
8. 8To serve, warm the shrimp if desired, then spoon cabbage into each lettuce leaf, top with shrimp and sauce, and finish with cilantro and sesame seeds.