Description
Shrimp Lettuce Cups are a light and flavorful Asian-inspired dish featuring sautéed shrimp tossed with savory sauces and crunchy vegetables, all wrapped in crisp lettuce leaves. This quick and healthy recipe is perfect for a low-carb dinner or a fresh appetizer, combining tender shrimp with the freshness of butter lettuce and a hint of spice.
Ingredients
Shrimp Mixture
- 1 lb medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon sriracha (optional)
- 1/4 cup water chestnuts, finely chopped
- 2 green onions, sliced
- 1/4 cup shredded carrots
- Salt and pepper to taste
Lettuce and Garnish
- 1 head butter lettuce or romaine, leaves separated and washed
- Sesame seeds for garnish
- Lime wedges for serving
Instructions
- Prepare the base: Heat the olive oil in a skillet over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant to create a flavorful base.
- Cook the shrimp: Add the shrimp to the skillet and cook for 2–3 minutes on each side, or until they turn pink and are fully cooked through.
- Add sauces and spice: Stir in the soy sauce, hoisin sauce, sesame oil, and sriracha (if using). Mix everything well to coat the shrimp evenly with the flavorful sauce.
- Combine with vegetables: Add the finely chopped water chestnuts, sliced green onions, and shredded carrots to the skillet. Cook for another minute just to warm through and combine the flavors.
- Assemble the cups: Remove the skillet from heat. Spoon the shrimp mixture into individual lettuce leaves, creating easy-to-handle cups.
- Garnish and serve: Sprinkle sesame seeds over the filled lettuce cups and serve with lime wedges on the side for a fresh, zesty finish.
Notes
- You can substitute ground chicken or tofu for the shrimp to accommodate different preferences or dietary needs.
- For extra texture and crunch, try adding chopped peanuts or cashews on top before serving.
- Butter lettuce works best for wrapping due to its softness and pliability, but romaine or iceberg lettuce can also be used with slightly different texture.
