Shrimp lettuce wraps are a light and flavorful dish that combines juicy shrimp with crisp lettuce leaves and a medley of vegetables, all wrapped together in a tangy and savory sauce.

This dish is inspired by Asian flavors and offers a refreshing alternative to heavier meals. Shrimp lettuce wraps are perfect for a quick and healthy lunch or dinner, providing a balance of protein, vegetables, and delicious flavors in every bite.

Ingredients

For the Shrimp Marinade:

• 1 pound (450g) large shrimp, peeled and deveined
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste

For the Lettuce Wraps:

• 1 head of iceberg or butter lettuce, leaves separated and washed
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 1 red bell pepper, finely chopped
• 1 carrot, grated
• 1 cup shiitake mushrooms, chopped
• 1/2 cup water chestnuts, chopped
• 1/4 cup chopped fresh cilantro or green onions, for garnish

For the Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon honey or maple syrup (optional)
• 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

How to Make Shrimp Lettuce Wraps

Marinate the Shrimp:

In a bowl, combine peeled and deveined shrimp with soy sauce, hoisin sauce, rice vinegar, sesame oil, grated ginger, minced garlic, red pepper flakes (if using), salt, and pepper. Toss to coat evenly. Set aside to marinate while preparing the other ingredients.

Prepare the Vegetables:

Heat vegetable oil in a large skillet or wok over medium-high heat.

Add finely chopped onion and sauté for 2-3 minutes until softened.

Stir in finely chopped red bell pepper, grated carrot, shiitake mushrooms, and water chestnuts. Cook for another 3-4 minutes until vegetables are tender-crisp.

Cook the Shrimp:

Push the vegetables to one side of the skillet and add the marinated shrimp in a single layer.

Cook shrimp for 2-3 minutes per side, or until pink and cooked through. Stir together with the vegetables until well combined.

Prepare the Sauce:

In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, and honey or maple syrup (if using). Adjust seasoning to taste.

If desired, mix cornstarch with water in a separate bowl and add to the sauce mixture to thicken. Stir until sauce is smooth and slightly thickened.

Assemble the Lettuce Wraps:

Arrange lettuce leaves on a serving platter.

Spoon the cooked shrimp and vegetable mixture into each lettuce leaf, dividing evenly among them.

Serve:

Drizzle the prepared sauce over the shrimp and vegetable-filled lettuce wraps.

Garnish with chopped fresh cilantro or green onions.

Serve shrimp lettuce wraps immediately, allowing diners to wrap the lettuce around the filling and enjoy.

Chef’s Note

Customize the shrimp lettuce wraps by adding chopped peanuts or cashews for extra crunch, or diced mango or pineapple for a hint of sweetness.

Adjust the level of spiciness by increasing or decreasing the amount of red pepper flakes in the shrimp marinade.

To make this dish gluten-free, use tamari instead of soy sauce and ensure all other sauces and ingredients are gluten-free.

Nutritional Value

(Nutritional values are approximate and per serving, based on a serving size of 2 lettuce wraps)

• Calories: 250 kcal
• Protein: 25g
• Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 200mg
• Carbohydrates: 20g
• Fiber: 5g
• Sugar: 8g
• Sodium: 800mg

Enjoy the fresh and vibrant flavors of shrimp lettuce wraps, where tender shrimp and crisp vegetables come together in a delightful combination of textures and tastes.

This dish is not only satisfying but also nutritious, providing a good source of protein and essential vitamins. Perfect for a quick and delicious meal that’s sure to please everyone at the table.

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