Sweet and Spicy Shrimp Lettuce Wraps
Tender lettuce leaves filled with a spicy-sweet combination of shrimp, shredded cabbage and bean sprouts make a light, healthy meal.
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.
Tips for Making This Recipe
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.