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Tender lettuce leaves filled with a spicy-sweet combination of shrimp, shredded cabbage, and bean sprouts make a light and tasty Asian-style meal.
A plate of leaf lettuce wraps filled with shrimp, shredded cabbage, bean sprouts, and chopped cashews, with a bowl of dipping sauce on the side.

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.

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Sweet and Spicy Shrimp Lettuce Wraps
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Sweet and Spicy Shrimp Lettuce Wraps

By Lynne Webb
Tender lettuce leaves filled with a spicy-sweet combination of shrimp, shredded cabbage, and bean sprouts make a light and tasty Asian-style meal.
Prep: 20 minutes
Cook: 5 minutes
Total: 25 minutes
Servings: 4 servings
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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
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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.

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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Lynne Webb and Erika Pitera, creators of MyGourmetConnection in the kitchen, working on a soup recipe for the website.

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We’re Lynne and Erika, a mother-daughter duo passionate about creating recipes that bring flavor and variety to your kitchen in a simple, approachable way.

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2 Comments

    1. 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!

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