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Sweet and Spicy Shrimp Lettuce Wraps

by Lynne Webb on January 26, 2015 (Updated February 25, 2023) // 2 Comments

Main Dishes » Seafood » Sweet and Spicy Shrimp Lettuce Wraps

Sweet and Spicy Shrimp Lettuce Wraps

by Lynne Webb on January 26, 2015 (Updated February 25, 2023) // 2 Comments

Tender lettuce leaves filled with a spicy-sweet combination of shrimp, shredded cabbage and bean sprouts make a light, healthy meal.
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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

Sweet and Spicy Shrimp Lettuce Wraps

5 from 1 vote
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Tender lettuce leaves filled with a spicy-sweet combination of shrimp, shredded cabbage and bean sprouts make a light, healthy meal.
Yield: 4 servings
Prep Time: 20 mins
Cook Time : 5 mins
Total Time : 25 mins
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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

Instructions 

  • 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.

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.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Seafood
 | 
Cuisine: American

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Comments

  1. toni says

    February 3, 2015 at 8:41 am

    it would be great to have a recipe box.

    Reply
    • Lynne Webb says

      February 6, 2015 at 5:01 pm

      Hi Toni,
      We recommend setting up an account on Yummly.com for saving recipes online. You can then use the Yummly button on our recipes (on the left, and at the bottom) and save them to your personal recipe box. You can also install their browser bookmarklet to save recipes from hundreds of other sites across the web. Learn more about it here: https://www.yummly.com/how-it-works/
      Hope this info helps!

      Reply

Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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