Shrimp Lettuce Wraps
User Reviews
5
Shrimp Lettuce Wraps
Description
This recipe starts with a sauce mixing chicken broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, chili garlic sauce, and cornstarch for thickening. Shrimp are quickly stir-fried and then removed while vegetables are cooked until tender-crisp. The shrimp returns to the pan along with cashews and cilantro, combined with the sauce to finish cooking gently. The mixture is spooned onto fresh butter or romaine lettuce leaves that provide a crisp, refreshing vessel.
The shrimp maintains a tender bite while vegetables retain some crunch, making each wrap texturally interesting. The sauce provides savory, tangy, and spicy notes complemented by the nuttiness of sesame oil and cashews. These wraps can serve well as a light lunch, appetizer, or part of a larger meal.
Use a wok or preferably a cast iron skillet for even heating and quick cooking. Avoid overcooking shrimp to keep them juicy and tender. Serving immediately preserves the crispness of the lettuce and freshness of ingredients.
Ingredients
- 1 butter lettuce or romaine lettuce hearts
- ¼ cup chicken broth low-sodium
- 1 tablespoon hoisin sauce
- ½ tablespoon soy sauce low-sodium
- 1 teaspoon rice vinegar
- ¼ teaspoon sesame oil Asian
- 1 1/2 teaspoon Chili garlic sauce
- ½ tablespoon cornstarch
- 1 tablespoon canola oil divided, or avocado oil
- 30 grams cashews little less than ¼ cup, coarsely chopped
- 6 oz Shrimp deveined & cut into small cubes
- 1 garlic minced, large clove
- 1/2 red bell pepper seeded and diced, large
- 3 green onions the white and green parts, sliced
- ⅛ cup cilantro chopped
- 1 carrot shredded or cut into thin strips.
Instructions
- Divide the lettuce into leaves and set aside.
- In a small bowl, whisk together the chicken broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, chili garlic sauce, and cornstarch. Set aside.
- In a medium skillet, heat ½ tablespoon canola or avocado oil over medium-high heat until almost smoking.
- Add the shrimp and stir-fry until browned. About 2 minutes. Transfer the shrimp to a plate and discard any juices from the pan.
- In the same skillet, heat the other ½ tablespoon of oil over medium-high heat.
- Add the garlic, bell pepper, green onions, and carrots.
- Stir fry until tender-crisp, about 2 minutes.
- Return the shrimp to the pan and add the cashews and cilantro. Add the soy-sauce mixture and stir-fry until the shrimp is throughly cooked. About 3 minutes.
- Spoon the shrimp mixture evenly onto lettuce leaves.
Notes
- Use a wok or cast iron skillet for even, high-heat cooking.
- Avoid overcooking shrimp to prevent it from becoming rubbery.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1-3/4 cups
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 26g | 52% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 131mg | 44% |
| Sodium | 753mg | 31% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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