Shrimp Lettuce Wraps Recipe

1 1 1
Shrimp Lettuce Wraps Recipe
Shrimp Lettuce Wraps Recipe photo by Taste of Home
Publisher Photo

Shrimp Lettuce Wraps Recipe

Read Reviews
1 1 1
Publisher Photo
Lettuce forms a crispy shell that's full of possibilities, depending on what's in your fridge. Swap shrimp for cooked chicken, pork or tofu. Mix in any veggies you want: carrots, broccoli, snow peas and chopped zucchini are all fantastic add-ins. —Taste of Home Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons lime juice
  • 2 tablespoons plus 1 teaspoon apricot preserves
  • 2 tablespoons water
  • 2 garlic cloves, minced
  • 1/4 teaspoon ground ginger
  • 1 large sweet red pepper, chopped
  • 2 medium carrots
  • 6 green onions
  • 3 teaspoons olive oil, divided
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 cups hot cooked rice
  • 8 large lettuce leaves

Directions

In a small bowl, mix the first six ingredients. Using a vegetable peeler, shave carrots lengthwise into very thin strips. Slice white parts of green onions; cut each green top in half lengthwise.
In a large skillet, heat 2 teaspoons oil over medium-high heat. Add shrimp; stir-fry until shrimp turn pink. Remove from pan.
Stir-fry red pepper and carrots in remaining oil 4 minutes. Add white parts of onions; stir-fry 1-2 minutes longer or until vegetables are crisp-tender.
Add 1/3 cup soy sauce mixture to pan. Bring to a boil. Add shrimp; heat through. Place 1/4 cup rice on each lettuce leaf; top with 1/2 cup shrimp mixture. Drizzle with remaining soy sauce mixture and roll up. Tie each with a green onion strip. Yield: 4 servings.
Originally published as Shrimp Lettuce Wraps in Simple & Delicious April/May 2014

Nutritional Facts

2 lettuce wraps: 306 calories, 5g fat (1g saturated fat), 138mg cholesterol, 777mg sodium, 41g carbohydrate (9g sugars, 3g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.

  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons lime juice
  • 2 tablespoons plus 1 teaspoon apricot preserves
  • 2 tablespoons water
  • 2 garlic cloves, minced
  • 1/4 teaspoon ground ginger
  • 1 large sweet red pepper, chopped
  • 2 medium carrots
  • 6 green onions
  • 3 teaspoons olive oil, divided
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 cups hot cooked rice
  • 8 large lettuce leaves
  1. In a small bowl, mix the first six ingredients. Using a vegetable peeler, shave carrots lengthwise into very thin strips. Slice white parts of green onions; cut each green top in half lengthwise.
  2. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add shrimp; stir-fry until shrimp turn pink. Remove from pan.
  3. Stir-fry red pepper and carrots in remaining oil 4 minutes. Add white parts of onions; stir-fry 1-2 minutes longer or until vegetables are crisp-tender.
  4. Add 1/3 cup soy sauce mixture to pan. Bring to a boil. Add shrimp; heat through. Place 1/4 cup rice on each lettuce leaf; top with 1/2 cup shrimp mixture. Drizzle with remaining soy sauce mixture and roll up. Tie each with a green onion strip. Yield: 4 servings.
Originally published as Shrimp Lettuce Wraps in Simple & Delicious April/May 2014

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forShrimp Lettuce Wraps

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
sjanutol User ID: 8534752 241633
Reviewed Jan. 12, 2016

"Looked like a good recipe...underwhelmed."

Loading Image