Best 2 Stir Fried Iceberg Lettuce With Shrimp Recipes

**Stir-Fried Iceberg Lettuce with Shrimp: A Culinary Journey of Delight**

Indulge in the symphony of flavors presented by stir-fried iceberg lettuce with shrimp, a dish that captivates the senses with its vibrant colors, enticing aromas, and delectable taste. This culinary masterpiece showcases the harmonious marriage of crisp iceberg lettuce, succulent shrimp, and a symphony of aromatic ingredients. The recipe offers a vegetarian variation, catering to diverse dietary preferences, while the addition of oyster sauce elevates the dish to a new level of umami richness. Embark on a culinary adventure with this stir-fried delight, and experience the perfect balance of textures and flavors that will leave you craving for more.

Let's cook with our recipes!

ICEBERG SALAD WITH SHRIMP

Iceberg Salad with Shrimp image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 head iceberg lettuce
1/2 cup prepared cocktail sauce
Few drops hot sauce
1 lemon, juiced plus 2 teaspoons zest
1/4 cup mayonnaise, eyeball it
1 cup (300 count) small shrimp
Salt and pepper
2 to 3 tablespoons chopped chives

Steps:

Slam the core of the head of lettuce on the counter then twist and remove it. Quarter the head of lettuce lengthwise.
Combine cocktail sauce, hot sauce, lemon juice and zest and mayo. Stir shrimp into dressing and spoon it evenly down over quartered lettuce. Season salads with a little salt and pepper and scatter chives over the salads and serve.

STIR-FRIED LETTUCE WITH CRISPY GARLIC AND FRIED EGGS

Stir-Fried Lettuce With Crispy Garlic and Fried Eggs image

In Chinese culture, cooked lettuce is a symbol of good luck and is often eaten during Lunar New Year feasts. In Cantonese, the word for lettuce is sang choy, and in Mandarin, it's sheng cai, which sounds like the words for "growing wealth" in each language. Stir-fried lettuce is commonly served as a bed for braised mushrooms or simply as a green side dish. Here, stir-fried lettuce, fried eggs and crispy garlic chips perch on a bed of rice, a simple meal with comforting flavors and textures. The joy of this preparation is that the lettuce retains a fresh crunch even after cooking; iceberg is preferred, but romaine will give you similar results. Vegetarian stir-fry sauce is a product sold in Asian grocery stores, but you can also use oyster sauce. For a shortcut, skip the fried garlic and top with store-bought crispy fried onions or shallots.

Provided by Hetty McKinnon

Categories dinner, weeknight, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 head of iceberg lettuce (about 1½ pounds)
1 tablespoon soy sauce
1 tablespoon sesame oil
2 teaspoons vegetarian stir-fry sauce, or oyster sauce
1/4 teaspoon granulated sugar
Kosher salt (Diamond Crystal)
Black or white pepper
2 tablespoons plus ¼ cup extra-virgin olive oil
1 (1-inch) piece of ginger, peeled and finely chopped
6 garlic cloves, peeled and thinly sliced
4 eggs
Steamed rice, for serving
1 tablespoon toasted sesame seeds
2 scallions, green and white parts, finely sliced
Maggi seasoning sauce, for serving (optional)

Steps:

Using a sharp paring knife, run it around the core of the lettuce, then gently pull it out. Remove any discolored outer layers of the lettuce and discard. Tear the lettuce into large chunks. Wash the leaves and allow them to drain after gently shaking in a colander.
In a small bowl, combine the soy sauce, sesame oil, vegetarian stir-fry or oyster sauce, sugar and ¼ teaspoon salt. Season with pepper.
Heat a large (12-inch) deep skillet on medium-high. Add 1 to 2 tablespoons of olive oil to lightly coat the pan, then add the ginger and cook for 15 to 30 seconds, until fragrant. Add the lettuce and stir-fry for 2 minutes, until it starts to wilt. Pour the sauce over the lettuce and stir-fry for another 1 to 2 minutes. (Take care not to overcook, as you want your lettuce to retain some crunch.) Taste and season with salt, if needed. Place the lettuce (and all the pan juices) in a bowl and set aside. Once your skillet is cool enough to handle, rinse it out and dry.
To the same skillet over medium-high heat, add the ¼ cup olive oil and sliced garlic. Stir constantly for 3 to 4 minutes until the garlic turns a pale golden brown. (Watch carefully! It burns quickly.) Remove the garlic from the oil with a slotted spoon and place on a paper towel to drain; it will continue to brown and crisp as it cools.
To the remaining oil in the skillet over medium-high heat, add the eggs and cook untouched until whites are set, 2 to 3 minutes.
To serve, place a mound of rice in a bowl, top with lettuce, some pan juices, a fried egg, crispy garlic and a scatter of sesame seeds and scallions. Finish with a tiny drizzle of Maggi seasoning sauce, if using.

Tips:

Select the right lettuce: Choose firm, crisp iceberg lettuce with tightly packed leaves. Avoid wilted or bruised lettuce.

Wash the lettuce thoroughly: Separate the lettuce leaves and rinse them well under cold running water. This will remove any dirt or debris.

Cut the lettuce into bite-sized pieces: This will help the lettuce cook evenly.

Use a large skillet or wok: This is necessary to ensure that the lettuce cooks evenly.

Heat the oil over high heat: This will help the lettuce sear and retain its crunch.

Add the lettuce and stir-fry until wilted: This should take about 2-3 minutes.

Add the shrimp and cook until pink and opaque: This should take about 3-4 minutes.

Add the sauce ingredients and stir-fry until combined: This should take about 1 minute.

Serve immediately: Stir-fried iceberg lettuce with shrimp is best served hot.

Conclusion:

Stir-fried iceberg lettuce with shrimp is a quick and easy dish that is perfect for a weeknight meal. It is also a healthy and flavorful dish that is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give this stir-fried iceberg lettuce with shrimp a try.