Shrimp Lettuce Wraps Recipe

Prepare shrimp

Pat shrimp dry and roughly chop into small 1/4-inch pieces (or pulse briefly in a food processor for a coarse mince). Set aside.

Cook aromatics

Heat 2 tbs cooking oil in a large skillet or wok over medium-high heat. When hot, add minced garlic, grated ginger, and chopped shallot. Stir-fry 30–45 seconds until fragrant but not browned.

Add mushrooms and water chestnuts

Add the finely chopped shiitake mushrooms and diced water chestnuts to the pan. Stir-fry 2–3 minutes until mushrooms begin to soften.

Cook shrimp

Add the chopped shrimp to the pan. Stir constantly for 2–3 minutes until the shrimp turn opaque and are cooked through.

Season and bind

Push the mixture to one side of the pan. Pour the beaten egg into the cleared space and let it set briefly, then scramble and mix into the shrimp. Sprinkle cornstarch over the reserved 2 tbs broth (or water) and stir to dissolve, then pour into the pan along with light soy sauce, oyster sauce, rice wine, sugar, white pepper, sesame oil, and salt. Stir-fry 1–2 minutes until sauce thickens slightly and evenly coats the filling.

Finish

Stir in sliced scallions and optional toasted sesame seeds. Taste and adjust seasoning (add a pinch more salt or 1/2 tbs soy if needed). Remove from heat and let cool slightly (5 minutes) so filling isn't too hot for the lettuce.

Prepare lettuce: pat leaves dry and keep them whole as bowls. If using iceberg, cut large leaves away from head; if butter lettuce, separate individual cups.

Assemble wraps: spoon about 2–3 tbs of the shrimp filling into the center of each lettuce leaf. Top with a few cilantro leaves, a little julienned carrot, and a drizzle of chili sauce or a squeeze of lime if desired.

Serve: arrange wraps on a platter. Provide extra sauce (Sriracha or hoisin) and lime wedges on the side. Eat immediately so the lettuce stays crisp.