Sticky Shrimp Lettuce Wraps

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  1 tbsp Cornstarch
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  0.3 cup Soy Sauce, Low Sodium
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  1 tbsp Sesame Oil, Toasted
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  1 tbsp Chili Paste, Sambal Oelek
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  1 tbsp Brown sugar
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  3 tbsp Honey
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  6 Garlic(18g)
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  1 tbsp Ginger, Fresh Root
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  2 lbs Shrimp
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  13 oz Cabbage, Green
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  1 Lettuce, Iceberg(539g)
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  Cilantro, Fresh
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  Sesame seeds

Instructions

1. 1In a small bowl, whisk together the low-sodium soy sauce, toasted sesame oil, chili paste, brown sugar, honey, minced garlic, and minced ginger until fully combined.
2. 2In a separate small bowl, mix the cornstarch with 1 tablespoon of the sauce mixture to form a smooth slurry, then stir the slurry back into the sauce until incorporated.
3. 3Heat a large skillet over medium-high heat. Pour in the sauce and bring to a simmer, stirring occasionally, for 2–3 minutes until it begins to thicken and turns glossy.
4. 4Add the 2 pounds of shrimp to the simmering sauce. Cook over medium-high heat for 4–6 minutes, stirring frequently, until the shrimp are opaque and pink throughout and the sauce clings to them. Remove from heat.
5. 5While the shrimp cooks, separate the butter lettuce leaves and set aside. Open the bag of chopped cabbage salad, discard the dressing packet, and transfer the cabbage to a bowl.
6. 6Divide the sticky shrimp and sauce evenly into meal-prep containers — portion the cabbage and lettuce leaves into separate containers or bags so they stay crisp.
7. 7If using, portion cilantro and sesame seeds into small separate containers for topping at serving time. Refrigerate everything for up to 3 days.
8. 8To serve, spoon cabbage into butter lettuce leaves, top with sticky shrimp and sauce, and finish with cilantro and sesame seeds if desired.