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Shrimp ‘n’ Mushroom Lettuce Wraps

Total Time

Prep: 40 min. Cook: 10 min.

Makes

4 servings

Here's a simple recipe for lettuce wraps that's a nutritious option for a luncheon or dinner party. For fun, serve the filling on a platter with lettuce leaves on the side, and let your guests wrap their own. —Mary Beth Vultee, Ocean Beach, North Carolina
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Ingredients

  • 1 tablespoon water
  • 1 tablespoon lime juice
  • 1 tablespoon cider vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1/4 cup reduced-fat creamy peanut butter
  • 1 tablespoon chopped jalapeno pepper
  • 3/4 teaspoon minced fresh gingerroot
  • 1 garlic clove, peeled
  • 3/4 teaspoon sesame oil
  • 3/4 teaspoon honey
  • 1 pound uncooked medium shrimp, peeled, deveined and coarsely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons canola oil, divided
  • 1 package (6 ounces) portobello mushrooms, coarsely chopped
  • 1/2 cup chopped red onion
  • 1 cup canned bean sprouts
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons minced fresh basil
  • 4 green onions, sliced
  • 2 tablespoons chopped salted peanuts
  • 8 Bibb or Boston lettuce leaves

Directions

  1. For sauce, in a blender, combine the first 10 ingredients; cover and process until smooth. Set aside.
  2. Sprinkle shrimp with salt and pepper. In a large nonstick skillet, saute shrimp in 1 teaspoon canola oil for 4-6 minutes or until shrimp turn pink; remove and keep warm.
  3. In the same skillet, saute mushrooms and red onion in remaining oil for 5-8 minutes or until tender. Return shrimp to the pan. Add bean sprouts, cilantro and basil; cook and stir for 1 minute or until heated through.
  4. Remove from the heat; stir in green onions and peanuts. Divide among lettuce leaves; drizzle each with 1 tablespoon sauce. Fold lettuce over filling.

Nutrition Facts

2 each: 268 calories, 12g fat (2g saturated fat), 168mg cholesterol, 619mg sodium, 15g carbohydrate (6g sugars, 4g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable, 1/2 starch.

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