Main Dishes

Shrimp Lettuce Wraps


  • 1/4 Cup Hoison Sauce (I use the Kikkoman Gluten Free Brand – you can find it at Whole Foods!)
  • 1 tbs Soy Sauce (I also use the Kikkoman Gluten Free Brand)
  • 2 Gloves Garlic Minced
  • 1 tbs Fresh Ground Ginger
  • 1 8oz can Sliced Water Chestnuts
  • 1 Green Pepper
  • 1 Red Pepper
  • 1 Onion
  • 1 Pound Raw, Peeled Shrimp, Deveined
  • 1 tbs Olive Oil
  • Salt and Pepper to taste
  • A couple dashes Sriracha (because I put this stuff on everything and I tend to like my food a little bit on the spicy side) 🙂
  • 1 Head Lettuce (Iceberg or Butter work well)


  1. In a small bowl, add the hoisin sauce, soy sauce, and garlic and whisk until well combined.
  2. Drain and chop the water chestnuts as well as the green and red pepper and onion.
  3. Chop the shrimp into 1/2 to 3/4 inch chunks.
  4. Heat the oil in a 12-inch nonstick skillet over medium-high heat for 2 minutes. Add the shrimp in an even layer. Cook 2-3 minutes, stirring often.
  5. Add the sauce to the skillet along with the shrimp.  Mix to cover the shrimp with the sauce.
  6. Add the onion and pepper to the skillet as well.  Continue to stir for 4-5 minutes until mixture is tender.
  7. Dash with salt and pepper to taste.  Add Sriracha to the mix if so desired.
  8. Separate lettuce leaves and serve by scooping shrimp mixture in the individual leaves. ENJOY!  Another nice addition to these is sliced avocado on top!