Description
Shrimp Lettuce Wraps deliver juicy shrimp, crisp veggies, and bold, savory sauce in fresh lettuce cups—perfect for a quick dinner or a lively appetizer.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 head butter lettuce or iceberg lettuce, leaves separated
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 2 scallions, sliced
- 1 red bell pepper, julienned
- 1/2 cup shredded carrot (optional)
- 1 tbsp lime juice
- 1 tbsp vegetable oil for sautéing
- Salt and black pepper to taste
- Lime wedges for serving
Instructions
- Prepare all ingredients: peel and devein shrimp, mince garlic, grate ginger, slice veggies, and separate lettuce leaves.
- In a small bowl, mix soy sauce, hoisin sauce, lime juice, sesame oil, garlic, and ginger to make the sauce.
- Heat vegetable oil in a skillet over medium-high heat. Add shrimp and sauté for 1 minute, then stir in garlic and ginger. Cook until shrimp turn pink and opaque, about 2–3 minutes total.
- Pour sauce over shrimp and add red bell pepper and carrots. Stir and cook for 1 more minute until sauce slightly thickens and coats shrimp. Add scallions at the end and toss.
- Spoon shrimp mixture into lettuce leaves. Garnish with more scallions and a squeeze of lime. Serve immediately.
Notes
- Garnish with cilantro, sesame seeds, or chili flakes for extra flavor and flair.
- Pair with sides like cucumber salad, steamed rice, or spring rolls.
- Serve DIY-style for parties or in mini lettuce cups for appetizers.
- Store shrimp mixture separately from lettuce in the fridge for up to 3 days.
- Freeze the cooked shrimp mixture up to 2 months; reheat gently before serving with fresh lettuce.
