Ingredients
- 24oz raw shrimppeeled and deveined (*If you don’t eat shellfish substitute 24oz boneless chicken breasts (1½ pounds))
- 1/2 lime for juice1 tablespoon
- 1teaspoon minced garlic
- 1/2cup thai sweet chili sauce
- 1tablespoon Sriracha
- 1/2tsp salt
- 1/2cup mayonnaise (not needed until day of cooking)
- 1head Boston Bibb or Romaine Lettuce (not needed until day of cooking)
Materials
To Freeze and Cook Later
- Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date (3 months from when you prepped the meal).
- Add all ingredients except for mayonnaise and lettuce to the freezer bag.
- Carefully remove as much air as possible, seal and freeze for up to three months.
To Cook in Slow Cooker
- Cook on “low” setting for 3-4 hours.
- Add the mayonnaise and stir to combine.
- Serve in lettuce leaves.
To Cook in Instant Pot
- Add frozen meal to Instant Pot and saute for 2 minutes.
- Flip over and pressure cook on high with the valve sealed for 2 minutes.
- Manually release pressure and turn off the pot.
- Add the mayonnaise and stir until fully incorporated.
- Serve in lettuce leaves.
Nutritional info available soon.
This is a fabulous recipe! I couldn’t stand to freeze it the first time…was worried that there would be great spice for my husband, but too much for me. So I cooked it directly (without freezing) for an hour on high in our crockpot, then kept it on warm. Great news!! My husband LOVED it, and so did I! There was NOT too much spice for my sensitive stomach, either. Thank you, thank you!!
I cooked in instapot and the shrimp was sort of touch. I remade it, and cooked on stovetop, and it was perfect (also used better shrimp).
I cooked it on the stove because I was afraid that cooking it in the InstaPot would overcook the shrimp. Shrimp is so expensive, so I didn’t want to ruin it.
Would substituting for chicken change the cook time? It sounds amazing!
I tried this last night put everything in crockpot like said, and my shrimp came out soft and nasty? What happened?
Can you put “ frozen” raw shrimp in the freezer bag? Or does it have to be fresh raw shrimp?
Yes, just make sure it is raw and peeled/deveined.
I didn’t realize I needed fresh shrimp, and used frozen. It made the sauce very watery. If you use previously frozen shrimp and sautéed it without the sauce, you could pour off all or most of the water, then add the sauce in the last part of sauté. However, it really is difficult to sautéed the frozen shrimp with all the water in which it’s encased. Does anyone else think this alternate way of cooking this recipe would work?
I looked for answers to these questions and found none. I would like to know the responses so I will know how to correct. We love shrimp.
I couldn’t wait on this one! I cooked it in a skillet and it was FABULOUS!
I had this all prepped and ready to go into the crockpot but decided to do it stove top instead and the shrimp came out great- not rubbery or soft. Even with cooking it on the stove, having the prep already done was so helpful.
Hi Jennifer –
I was looking for details on the stovetop method; thanks for sharing! I love the sound of this recipe and plan to try it!
This was soooo good. I also cooked on the stovetop (defrosted). Gave a bit to my sister who knows good Bang Bang Shrimp Lettuce Wraps.
She said it was the best. Wonderful. On the stove, I just watched it carefully, turning the shrimp to make sure they were cooked evenly. Perfectly done. I did not put them on Lettuce because I didn’t have any. Made thin spaghetti, let the sauce soak into the noodles. So good.
That’s a great idea. I didn’t think of using noodles.
Mine did not work in the pressure cooker. It never pressurized and it was really liquidy. Did I do something.
Did you use fresh or previously frozen shrimp? I should have used fresh shrimp, so the first time I made this it was really watery.
I made this last night, and it was great. Like Anne Perry, I was concerned it would be too spicy for my husband, but it was just right.
I chose to use salad size cooked frozen shrimp and froze half of recipe in quart freezer bag and put the other half in crockpot. I was concerned that the shrimp would get tough, but it was so tender and delicious. However, it had way too much liquid, so I pour the liquid into a saucepan and reduced it. I wonder if I left the lid off for part of the cook time would reduce it while it is cooks? I think I’ll try that next time.
Yum! What brand of Thai sweet chili sauce do you use? My store only had sweet chili sauce. It didn’t say Thai.