Pork & Shrimp Lettuce Wraps Recipe
Make Pork & Shrimp Lettuce Wraps Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Protein filling
Sauce & seasoning
Assembly & garnishes
Method
Protein filling
- 1
Prepare shrimp
Pat the chopped shrimp dry with paper towels and season lightly with 1/8 tsp salt and a pinch of pepper. Set aside.
- 2
Cook aromatics
Heat 1 tablespoon oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the finely diced onion and cook 2–3 minutes until translucent. Add the minced garlic and ginger and cook 30 seconds until fragrant.
- 3
Brown pork and mushrooms
Increase heat to high and add the remaining 1 tablespoon oil and the ground pork. Break the pork into small pieces with a spatula. Cook, stirring occasionally, 4–6 minutes until no longer pink. Add the chopped mushrooms and continue to cook 3–4 minutes until the mushrooms release their moisture and reduce.
- 4
Add shrimp and water chestnuts
Push the pork mixture to one side of the pan. Add the chopped shrimp to the open side and cook 1–2 minutes until just opaque (shrimp will finish cooking with the sauce). Stir shrimp into the pork mixture, then add the chopped water chestnuts and the white parts of the sliced scallions. Cook 1 minute to combine.
Sauce & seasoning
- 5
Make sauce
In a small bowl, whisk together soy sauce, hoisin, oyster sauce, rice vinegar, sesame oil, brown sugar (or honey) and chili garlic sauce (if using). Taste and adjust balance: add a little more vinegar for brightness or more brown sugar for sweetness.
- 6
Thicken sauce
Whisk the cornstarch into the cold water to make a slurry. Pour the sauce mixture over the pork and shrimp in the skillet. Stir to combine, then pour in the cornstarch slurry and bring to a gentle simmer. Cook 1–2 minutes until sauce thickens and evenly coats the filling. Season with remaining 3/8 tsp kosher salt and 1/4 tsp black pepper to taste. Remove from heat and stir in half of the sliced scallion greens.
Assembly & garnishes
- 7
Prepare lettuce
Carefully separate whole lettuce leaves and pat dry. If using larger leaves, trim the center rib slightly so the leaf cups easier. Arrange leaves on a platter.
- 8
- 9
Serve
Serve immediately with lime wedges on the side for squeezing. Offer extra chili sauce or soy-hoisin dipping sauce if desired.