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Shrimp And Vegetables In Lettuce Cups

Shrimp And Vegetables In Lettuce Cups
Makes:
24
Prep Time:
30
minutes
Total Time:
155
minutes
This colorful and delicious Shrimp and Vegetables In Lettuce Cups recipe is compliments of cookbook author Ying Chang Compestine. It's a fun way to serve that guests will enjoy. No need for utensils!

In this recipe:


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Ingredients:

  • 1 pound cooked medium shrimp
  • 2 tablespoons MAGGI Seasoning Sauce
  • 1 tablespoon MAGGI TASTE OF ASIA Sweet Chili Sauce
  • 1 tablespoon peeled, finely chopped fresh ginger
  • 1 tablespoon rice wine or white cooking wine
  • 1 tablespoon fresh lemon juice
  • 2 heads iceberg lettuce
  • 3 tablespoons canola oil
  • 1/2 cup diced red onion
  • 1/2 cup finely chopped leeks (white part only)
  • 1/2 cup diced carrot
  • 1 cup diced red bell pepper
  • 2 tablespoons MAGGI TASTE OF ASIA Cooking Soy Sauce
  • 1 tablespoon rice vinegar
  • Salt and ground black pepper
  • 1/2 cup chopped nuts, toasted
  • 2 green onions, finely chopped
  • 1 teaspoon sesame oil

Directions:

COMBINE shrimp, seasoning sauce, sweet chili sauce, ginger, wine and lemon juice in medium bowl. Marinate for 2 hours in refrigerator.

CUT out lettuce cores and separate leaves. Cut leaves into twenty-four 4-inch squares to make “cups.” Arrange cups on large serving plate.

COAT large nonstick skillet with canola oil; heat over medium-high heat. Add red onion and leeks; stir-fry for about 30 seconds or until fragrant. Add carrot; stir-fry for 1 minute. Add bell pepper, soy sauce and vinegar; stir-fry for 30 seconds. Mix in shrimp and marinade. Stir-fry for about 1 minute or until shrimp are heated through. Season with salt and black pepper. Remove from heat.

STIR in nuts, green onions and sesame oil. To serve, spoon about 2 1/2 tablespoons shrimp mixture into one lettuce leaf cup, wrap, and eat by hand. Repeat with remaining shrimp mixture.

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Nutrition Facts

Serving Size: 1/24 of recipe

Servings Per Recipe: 24 

  • Calories: 70
  • Calories from Fat: 35
  • Total Fat: 4g (6% of DV)
  • Saturated Fat: 0g (0% of DV)
  • Cholesterol: 35mg (12% of DV)
  • Sodium: 270mg (11% of DV)
  • Carbohydrates: 3g (1% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 2g
  • Protein: 5g
  • Vitamin A: 15% of DV
  • Vitamin C: 25% of DV
  • Calcium: 2% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Shrimp And Vegetables In Lettuce Cups

Ingredients

  • 1 pound cooked medium shrimp
  • 2 tablespoons MAGGI Seasoning Sauce
  • 1 tablespoon MAGGI TASTE OF ASIA Sweet Chili Sauce
  • 1 tablespoon peeled, finely chopped fresh ginger
  • 1 tablespoon rice wine or white cooking wine
  • 1 tablespoon fresh lemon juice
  • 2 heads iceberg lettuce
  • 3 tablespoons canola oil
  • 1/2 cup diced red onion
  • 1/2 cup finely chopped leeks (white part only)
  • 1/2 cup diced carrot
  • 1 cup diced red bell pepper
  • 2 tablespoons MAGGI TASTE OF ASIA Cooking Soy Sauce
  • 1 tablespoon rice vinegar
  • Salt and ground black pepper
  • 1/2 cup chopped nuts, toasted
  • 2 green onions, finely chopped
  • 1 teaspoon sesame oil

 

Directions

COMBINE shrimp, seasoning sauce, sweet chili sauce, ginger, wine and lemon juice in medium bowl. Marinate for 2 hours in refrigerator.

CUT out lettuce cores and separate leaves. Cut leaves into twenty-four 4-inch squares to make “cups.” Arrange cups on large serving plate.

COAT large nonstick skillet with canola oil; heat over medium-high heat. Add red onion and leeks; stir-fry for about 30 seconds or until fragrant. Add carrot; stir-fry for 1 minute. Add bell pepper, soy sauce and vinegar; stir-fry for 30 seconds. Mix in shrimp and marinade. Stir-fry for about 1 minute or until shrimp are heated through. Season with salt and black pepper. Remove from heat.

STIR in nuts, green onions and sesame oil. To serve, spoon about 2 1/2 tablespoons shrimp mixture into one lettuce leaf cup, wrap, and eat by hand. Repeat with remaining shrimp mixture.

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