Shrimp & Basil Lettuce Taco Recipe With Emily Schultz

Meet Emily Schultz. She is the former Social Media Manager for Bon Appetit and her talent for cooking matches her background in the food industry: top-notch. Today I’m joining her inside her adorable apartment based here in Portland, Maine to chat about life and career over a delicious meal she prepared. I first stumbled upon Emily on Instagram and was instantly drawn to her bright personality and aesthetic, as well as her appreciation for good food. Keep reading to learn more about her and get the recipe for her tasty and healthy version of shrimp tacos….

What was the inspiration behind your decorating style and aesthetic? Where did you find a lot of your pieces from?

I really love all of the not-super-serious trends that are happening in interior design right now–from the squiggly lines to the bold colors. I wanted to incorporate some of that maximalist style into my design, without being overly trendy. I want a lot of these pieces to last. That’s why I opted for a lot of vintage–it’ll be timeless.

Can you describe your personal style?

I think my personal style reflects my personality a lot. Bold, but straight to the point. I love mixing bright colors and patterns with simple silhouettes to not overly complicate things.

Where do you like to shop?

I love spending my money on brands that care about inclusivity and quality. Some of my faves are Nettle Studios, Big Bud Press, Wray, and Nooworks.

Can you tell me about this recipe? What was the inspiration and why do you like it?

I turned my friend Andy Baraghani’s spicy shrimp stir fry into lettuce wraps. I used this recipe, and then paired it with some medium grain rice, sliced radish and cucumber, napa cabbage, sriracha, and sesame seeds. I love being able to customize each lettuce wrap, and all of the bright colors are perfect for the summer.

What got you interested in cooking?

I first started cooking because I went to college for photography with a focus in food photography. I really liked the story you could tell with food, captured on your camera. I started cooking to style my own shoots, and realized how cooking was another art form, just like photography.

Can you share about your career background?

I’ve always worked in the food space in some capacity–I interned at a meal delivery startup right out of college doing photography and social media. Then I went on to work at a social media ad agency in New York, working on the creative team for brands like Hennessy, Bud Light, Michelob Ultra, and Freixenet Cava. After that, I was the social media manager at Bon Appetit magazine, and now I’m the social media manager for BentoBox, a tech company that builds restaurants fully optimized websites. I would say since my job is in the food industry I think about food 24/7. I love cooking, and it’s not the worst thing since we constantly need to be feeding ourselves!

What advice do you have for someone interested in the food industry? What do you wish you would have known going into it?

There are a million different ways to get into food–from the tech world to working in restaurants, cookware, CPG, and yes, editorial. All are great for their own reasons, and they all contribute importantly. I think I’ve always had a good perspective in my career, and I think it’s an awesome field to network in.

Shrimp and Basil Lettuce Tacos

Ingredients

/ 3 Fresno chiles, coarsely chopped
/ 6 garlic cloves smashed
/ ¼ cup sugar
/ 2 Tbsp. fish sauce
/ 1 tsp. kosher salt
/ 4 Tbsp. vegetable or grapeseed oil, divided
/ 1 lb. large shrimp, peeled, deveined
/ 2 cups basil leaves (about 1 bunch)
/ rice
/ napa cabbage
/ radish
/ cucumber

Instructions

Blend chiles, garlic, sugar, fish sauce, salt, and 3 Tbsp. oil in a blender until smooth. Transfer marinade to a medium bowl and add shrimp; toss to coat. Let sit for 10 minutes. Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Just when the oil begins to smoke and working in batches if needed, add shrimp, leaving marinade behind, and cook, turning once, until lightly charred around the edges, about 1 minute per side. Remove pan from heat. Add basil and toss vigorously until basil is wilted. Transfer shrimp mixture to a platter. Serve on napa cabbage with cooked medium-grain rice, sliced radish, and cucumber, and garnish with sriracha and sesame seeds.