Gochujang-Glazed Shrimp Lettuce Cups with Quick-Pickled Daikon

Prepare the quick pickle: Peel 1 medium daikon radish and cut it into thin matchsticks. Cut 1/2 large English cucumber into similar matchsticks. In a medium bowl, whisk together 1/2 cup rice vinegar, 1/4 cup water, 2 tbsp monk fruit sweetener, and 1/2 tsp salt until dissolved. Toss the daikon and cucumber in this liquid, pressing down to submerge. Let sit at room temperature for 25 minutes to pickle, tossing occasionally.

Prepare the glaze: Finely grate 1 inch of fresh ginger root and mince 4 cloves of garlic. In a small bowl, whisk together 3 tbsp gochujang, 2 tbsp low-sodium tamari, 1 tbsp toasted sesame oil, 1 tbsp monk fruit sweetener, 1 tbsp rice vinegar, the grated ginger, and the minced garlic until smooth.

Prep the vegetables: Gently separate the leaves of 2 heads of butter lettuce, wash them thoroughly in cold water, and spin or pat them completely dry. Thinly slice 4 green onions on a bias. Roughly chop 1/2 cup fresh cilantro.

Cook the shrimp: Pat 1.5 lbs of raw shrimp completely dry with paper towels. Heat 1 tbsp of avocado oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer and sear without moving for 2 minutes to develop a slight crust.

Glaze the shrimp: Flip the shrimp over, then pour the prepared gochujang glaze directly into the skillet. Reduce heat to medium and toss the shrimp continuously for 2 to 3 minutes until the glaze bubbles, thickens, and clings to the shrimp, ensuring they are fully cooked through.

Assemble: Drain the pickled daikon and cucumber. To serve, place 2 to 3 butter lettuce leaves on each plate. Divide the warm glazed shrimp among the lettuce cups, top with a generous portion of the pickled daikon and cucumber, and garnish with sliced green onions, chopped cilantro, and 1 tbsp toasted sesame seeds.