Sweet and Spicy Shrimp Lettuce Wraps

Sweet and Spicy Shrimp Lettuce Wraps

Filled with a sweet and spicy mixture of shrimp, garlic, ginger, cabbage and bean sprouts, these tasty lettuce wraps make a quick, light meal with an Asian-inspired flair.

Sweet and Spicy Shrimp Lettuce Wraps

  • Ingredients:
  • 1-1/4 lb large shrimp, peeled and deveined, tails removed
  • 1 tablespoon vegetable oil
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon fresh ginger, very finely chopped
  • 3 to 4 cloves garlic, very finely chopped
  • 2 teaspoons soy sauce
  • 1 tablespoon honey
  • 2 cups finely shredded cabbage
  • 1 carrot, peeled and grated
  • 1 cup fresh bean sprouts, roughly chopped
  • 8 lettuce leaves (see notes)
  • 1/3 cup salted cashews, roughly chopped
  • For the dressing:
  • 1 tablespoon vegetable oil
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 2 teaspoons seasoned rice vinegar
  • 1/2 to 1 teaspoon sriracha

Preparation:
Make the dressing by whisking the vegetable oil, sesame oil, soy sauce, rice vinegar and sriracha together in a small bowl. Set aside.

Chop the shrimp into 1/2-inch pieces and set aside.

Heat the vegetable and sesame oil in a large skillet over medium-high heat. Add the ginger and sauté for 1 minute, then add the garlic and continue cooking for 1 minute longer.

Add the soy sauce and honey, combine well, then add the shrimp and sauté for 1 minute. Add the cabbage and continue cooking until the shrimp is opaque and the cabbage is slightly wilted, 1 to 2 minutes longer. Add the carrot and bean sprouts, toss to combine and remove from the heat.

To serve, arrange 2 lettuce leaves on each of 4 plates. Divide the shrimp mixture between them and top each with 2 teaspoons of chopped cashews. Drizzle with a bit of dressing and pass the remainder at the table.

Makes 4 servings

Recipe Notes:
Be sure to use a lettuce with a delicate leaf, like green leaf or butter lettuce. Crisp varieties like romaine and iceberg tend to snap when rolled.

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