Shrimp 'n' Mushroom Lettuce Wraps Recipe
Shrimp 'n' Mushroom Lettuce Wraps Recipe photo by Taste of Home
Next Recipe

Shrimp 'n' Mushroom Lettuce Wraps Recipe

Read Reviews
5 1 1
Publisher Photo
Here's a simple recipe for lettuce wraps that's a nutritious option for a luncheon or dinner party. For fun, serve the filling on a platter with lettuce leaves on the side, and let your guests wrap their own. —Mary Beth Vultee, Ocean Beach, North Carolina
TOTAL TIME: Prep: 40 min. Cook: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 40 min. Cook: 10 min.
MAKES: 4 servings


  • 1 tablespoon water
  • 1 tablespoon lime juice
  • 1 tablespoon cider vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1/4 cup reduced-fat creamy peanut butter
  • 1 tablespoon chopped jalapeno pepper
  • 3/4 teaspoon minced fresh gingerroot
  • 1 garlic clove, peeled
  • 3/4 teaspoon sesame oil
  • 3/4 teaspoon honey
  • 1 pound uncooked medium shrimp, peeled, deveined and coarsely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons canola oil, divided
  • 1 package (6 ounces) portobello mushrooms, coarsely chopped
  • 1/2 cup chopped red onion
  • 1 cup canned bean sprouts
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons minced fresh basil
  • 4 green onions, sliced
  • 2 tablespoons chopped salted peanuts
  • 8 Bibb or Boston lettuce leaves

Nutritional Facts

2 each: 268 calories, 12g fat (2g saturated fat), 168mg cholesterol, 619mg sodium, 15g carbohydrate (6g sugars, 4g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable, 1/2 starch.


  1. For sauce, in a blender, combine the first 10 ingredients; cover and process until smooth. Set aside.
  2. Sprinkle shrimp with salt and pepper. In a large nonstick skillet, saute shrimp in 1 teaspoon canola oil for 4-6 minutes or until shrimp turn pink; remove and keep warm.
  3. In the same skillet, saute mushrooms and red onion in remaining oil for 5-8 minutes or until tender. Return shrimp to the pan. Add bean sprouts, cilantro and basil; cook and stir for 1 minute or until heated through.
  4. Remove from the heat; stir in green onions and peanuts. Divide among lettuce leaves; drizzle each with 1 tablespoon sauce. Fold lettuce over filling. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Shrimp 'n' Mushroom Lettuce Wraps in Country Woman March/April 2007, p33

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Shrimp 'n' Mushroom Lettuce Wraps

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
chand002 User ID: 3610678 84777
Reviewed Mar. 8, 2011

"Excellent....there were NO leftovers!"

Loading Image