Ginger Shrimp Lettuce Wraps, made with sherry, ginger and garlic, are the perfect appetizer or entrée. Ready in just 15 minutes!
This recipe was originally seen on Real Housemoms, where I am a contributor.
After P.F. Changs Chicken Lettuce Wraps blew onto the scene, any other type of lettuce wrap became super popular. Instead of going with ground chicken, I decided to create a version using chopped shrimp, Ginger Shrimp Lettuce Wraps! The best way to describe them is a deconstructed pot sticker or low carb dumpling.
The result was amazing! In fact, I made them several more times in the same week and commonly make them to take to work for lunch! They can top a salad, be served wrapped in lettuce for an appetizer or party tray or even incorporated into my easy fried rice.
Ginger Shrimp Lettuce Wraps can be served as a traditional make-your-own-wrap or chop up the lettuce and make them into a salad. Find this option easier for work because the sherry and sesame oil can make your fingers a little pink and it is impossible to eat any lettuce wrap without a little bit of mess.
Ginger Shrimp Lettuce WRap use both sherry and sherry vinegar, which are different. Sherry is a fortified wine made from white grapes, although it takes on a light brown hue. You can find the cooking version (little to no alcohol) in the oil and vinegar aisle at the grocery store. Sherry vinegar is also comes from the white grapes in the Sherry region of Spain, but is mixed with vinegar. It can also be used in salad dressings and any recipe that calls for a red wine vinegar. Similarly, you can substitute red wine vinegar for the sherry vinegar if you don’t want to purchase it, but I highly recommend springing for the actual sherry to get the right flavor profile.
Since each set of ingredients is vastly different and not combined until right before consuming, there is a sympathy of flavor and texture in each crispy and tangy bite. You’ll be able to distinguish each ingredient while enjoying them all together.
Tools for making Ginger Shrimp Lettuce Wraps:
- Heavy Bottom Frying Pan– this will be one of your most used kitchen tools. Having something that is heavy bottom will distribute heat better and prevent burning whether you are using an electric or gas range.
- Wood cutting board – wood won’t dull your knives like plastic and if treated properly, has natural antimicrobial properties.
- Good knife – Global is my favorite! They are worth the price, I promise. I am kind of obsessed with them and store them tucked away so no one else can use them. Including hubby. Hands off my good stuff!
If you liked my Ginger Shrimp Lettuce Wraps, you’ll also love these fun Asian Inspired recipes!
- Authentic Chinese Dumplings
- BBQ Asian Sirloin
- Honey Ginger Short Ribs
- Yakatori Chicken
- Sticky Chicken Salad
- Avocado and Crab Rangoons
- 1/2 pound shrimp deveined and cut into small, bite-sized pieces
- 1/2 cup water chestnuts minced
- 1 teaspoon sesame oil
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon smoked paprika
- 1 tablespoon dry sherry
- 2 teaspoons ginger grated or finely minced
- 2 teaspoons garlic grated or finely minced
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon zest
- 1 tablespoons sherry vinegar
- 2 tablespoons carrots grated or finely minced
- 2 tablespoons scallions cut at an angle
- 12 Butter lettuce
- Crispy Chow Mein Noodles or rice noodles
Start by making the shrimp. Heat sesame oil in a medium skillet until nearly smoking. Add chopped shrimp, water chestnuts, fine sea salt and smoked paprika, cook for 2 minutes, stirring to prevent sticking. Add sherry, ginger and garlic. Continue to cook until shrimp are fully cooked and opaque, approximately an additional 2 minutes. Remove from heat and set aside.
In a small container or bowl, whisk together all ingredients for the Vinaigrette, set aside.
To serve, place all garnishes in their own bowl, as well as the vinaigrette and shrimp mix. Place all ingredients into a Bibb or Butter lettuce leaf and enjoy!