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From Marie’s Kitchen: A family-friendly recipe selected and shared by Marie.
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4
Ingredients
1½ pounds raw shrimp, peeled, deveined, and chopped 1 tablespoon sesame oil 2 cloves garlic, minced 1 tablespoon fresh ginger, minced 1 small onion, diced 1 red bell pepper, finely diced 1 (8 oz) can water chestnuts, chopped 3 green onions, sliced ¼ cup low-sodium soy sauce 2 tablespoons hoisin sauce 1 tablespoon rice vinegar 1 tablespoon sweet chili sauce 1 teaspoon sesame oil 1 teaspoon cornstarch mixed with 2 tablespoons water Butter lettuce or Bibb lettuce leaves
Directions
Heat sesame oil in a large skillet over medium-high heat. Cook onion for 2–3 minutes. Add garlic and ginger and cook for 30 seconds. Stir in the chopped shrimp and cook until just pink, about 3–4 minutes. Add bell pepper, water chestnuts, and green onions. Whisk together soy sauce, hoisin sauce, rice vinegar, sweet chili sauce, sesame oil, and cornstarch mixture. Pour the sauce into the skillet and cook until slightly thickened, about 2 minutes. Spoon into crisp lettuce leaves and garnish as desired. Marie's Tip ❤️ For the best lettuce wraps, use butter lettuce or Boston Bibb lettuce. The leaves are soft, flexible, and naturally form little cups that hold the filling without tearing. If you're serving guests, arrange the lettuce on a chilled platter and let everyone build their own wraps for a fun, interactive meal.
Recipe Card Photo
