Shrimp Lettuce Wrap Recipe
Prep time
Cook time
Total time
Recipe type: Lunch, Dinner
Cuisine: Asian, Fusion, Seafood
Serves: 2-4 servings
  • Shrimp
  • 1 lb shrimp, peeled, deveined, chopped
  • 4-6 oz water chestnuts, canned, chopped
  • ½ cup onion, chopped finely
  • ¼ cup red bell pepper, chopped finely
  • 2 scallions, chopped finely
  • 1 tsp red pepper flakes
  • 1 tbsp sesame oil
  • 1 tsp salt
  • 1 tsp white pepper
  • 6-8 leaves butter or iceberg lettuce
  • Sauce
  • ½ cup soy sauce
  • 1⁄4 cup brown sugar, packed
  • ¼ cup apple cider vinegar (okay to mix with rice wine vinegar if desired)
  • 1 tbsp gojujang or sriracha
  • 1 tsp oyster sauce
  • 1tbsp hoisin sauce
  • 1 tbsp sesame oil
  • 1 tbsp knorr chicken bouillon powder
  • 1 teaspoon fresh grated ginger
  • 2 cloves garlic minced
  • 1 tsp red pepper flakes
  • white pepper to taste
  • Sliced scallions for garnish
  • 1-2 tbsp corn starch
  1. Combine all the sauce ingredients in a saucepan over medium heat. Simmer until ingredients are combined. Adjust seasonings as desired for your taste preferences.
  2. Add a small amount of water to cornstarch to make a paste. Slowly add cornstarch to sauce to thicken slightly, or to your tastes. Remove from heat and allow to cool to room temp or store in refrigerator overnight.
  3. Marinate shrimp in Sauce for 30 minutes to an hour.
  4. In a wok or large pan over medium heat, bring sesame oil to smoking. Add onions, water chestnuts and bell peppers and cook until onions are translucent. Add in shrimp and the rest of the ingredients. Add in about 1-2 tbsp of Sauce. Stir fry until shrimp are just done. Plate with lettuce and sauce on the side. Enjoy and Cheers, my friends!
Recipe by The Foodie Whisperer at