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Shrimp Lettuce Wraps | A Classic Revamped

October 16, 2016

         Lettuce wraps are something I've always loved. Usually filled with chicken and usually eaten at P.F. Chang's or at home since my mom adapted her own recipe, I was inspired to switch it up and add a few of my favorite things: shrimp, mango, and peanut butter! This recipe is a version of the "classic" lettuce wrap, but revamped with a fresh approach. Wrap 'em up and serve them for lunch, as an appetizer, or dinner- hope it tickles your taste buds too! 




Shrimp Lettuce Wraps


Prep time: 5 minutes

Inactive time: 30 minutes

Cook Time: 6 minutes

Total Time: 41 minutes

Yield: 4 servings



2 pounds shrimp, peeled, deveined, and chopped

¼ cup teriyaki sauce

¼ cup soy sauce

¼ cup ginger dressing

¼ cup rice wine vinegar

4 garlic cloves, minced

1 tablespoon olive oil

½ yellow onion, diced

1 can (8oz) sliced water chestnuts, minced

2 tablespoons chunky peanut butter

1 head romaine, Bib, or Boston lettuce, cored and cut in half

1 mango, chopped

Salt and pepper, to taste



In a small bowl, combine shrimp, teriyaki sauce, soy sauce, ginger dressing, rice wine vinegar, and 2 teaspoons minced garlic. Marinate in fridge for at least 30 minutes.


In a large sauté pan, heat olive oil over medium-high heat. Add onions and remaining garlic, cook until translucent, about 4 minutes. Add water chestnuts, stir and cook another 5 minutes. Add shrimp and marinating liquid, cook until shrimp turn pink, about 4 minutes. Stir in peanut butter until dissolved into sauce and sauce thickens, about 3 minutes. Season with salt and pepper, to taste. 


To build: Divide lettuce into leaves. Take one leaf and scoop about 1 tablespoon of shrimp with sauce, sprinkle with mango chunks, and squeeze ¼ of lime on top. 

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© 2015 The Whole ELchilada

Private Chef Services - New York City

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