Description

These flavourful asian-inspired shrimp lettuce wraps are an easy weeknight meal you need in your rotation! Quick pan-fried shrimp are coated in a glossy honey-soy sauce (spice optional), with diced yellow pepper for a pop of color and extra veggies! Served in fresh butter lettuce cups and finished off with fresh herbs, and a bright squeeze of lime, it’s a restaurant-quality dinner the whole family will love, made at home in under 30 minutes!

Ingredients

Scale

Honey-Soy Sauce:

3 Tbsp soy sauce
3 Tbsp honey
2 Tbsp water
1 Tbsp rice vinegar, divided
1 Tbsp cornstarch
½ tsp chili flakes (optional)

Lettuce Wraps:

1 Tbsp sesame oil
3 cloves grated or minced garlic, divided
1 lb (454g) thawed raw shrimp, peeled and deveined
1 yellow pepper, diced
1 head butter lettuce, leaves separated and washed
Optional: serve on a bed of cooked jasmine rice

Topping:

1 cup diced cucumber
1/3 cup salted roasted peanuts
1/4 cup fresh cilantro, roughly chopped
Lime wedges, for serving

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Instructions

To a bowl, add the soy sauce, honey, water, rice vinegar, cornstarch, and chili flakes if using. Whisk to combine and set aside.
In a large skillet, heat the sesame oil over medium heat. Add the garlic and cook until fragrant, about 1 minute.
Pat the shrimp dry and add it to the skillet in a single layer, spreading it out as much as you can. Season generously with salt and pepper. Cook for 2-3 mins, without stirring, until golden on the first side. Flip and cook another 1-2 minutes, until opaque.
Add the peppers and sauce to the same pan, toss to coat and cook another 3-4 minutes, allowing the sauce to thicken and the peppers to become tender crisp. Remove from heat.
To make your lettuce wraps, double up the lettuce leaves to form a cup shape. Top with the shrimp mixture, cucumber, peanuts, cilantro and a squeeze of lime juice.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Meal Prep: If you love a meal prep hack like I do, I highly recommend doubling this recipe. The leftovers make the easiest, most delicious lunch the next day (also great on a salad or rice bowl)!

Make it a balanced meal: If we’re eating this as our main meal, we’ll usually cook up the jasmine rice (I love topping them with my golden crispy sheet pan rice – total game changer!) to go with it but if you’re going more appy style you may not need it. The rice also provides a great option to make these as a deconstructed bowl instead for tiny hands that might have troubles holding the wraps.