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.