Shrimp N Mushroom Lettuce Wraps Recipes

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SHRIMP 'N' MUSHROOM LETTUCE WRAPS



Shrimp 'n' Mushroom Lettuce Wraps image

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

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 4 servings.

Number Of Ingredients 22

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

Steps:

  • For sauce, in a blender, combine the first 10 ingredients; cover and process until smooth. Set aside., 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. , 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. , 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 : Calories 268 calories, Fat 12g fat (2g saturated fat), Cholesterol 168mg cholesterol, Sodium 619mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges

SHRIMP LETTUCE WRAPS



Shrimp Lettuce Wraps image

Lettuce forms a crispy shell that's full of possibilities, depending on what's in your fridge. Swap shrimp for cooked chicken, pork or tofu. Mix in any veggies you want: carrots, broccoli, snow peas and chopped zucchini are all fantastic add-ins. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1/4 cup reduced-sodium soy sauce
3 tablespoons lime juice
2 tablespoons plus 1 teaspoon apricot preserves
2 tablespoons water
2 garlic cloves, minced
1/4 teaspoon ground ginger
2 medium carrots
6 green onions
3 teaspoons olive oil, divided
1 pound uncooked medium shrimp, peeled and deveined
1 large sweet red pepper, chopped
2 cups hot cooked rice
8 large lettuce leaves

Steps:

  • In a small bowl, mix the first 6 ingredients. Using a vegetable peeler, shave carrots lengthwise into very thin strips. Slice white parts of green onions; cut each green top in half lengthwise., In a large skillet, heat 2 teaspoons oil over medium-high heat. Add shrimp; stir-fry until pink. Remove from pan., Stir-fry red pepper and carrots in remaining oil 4 minutes. Add white parts of onions; stir-fry 1-2 minutes longer or until vegetables are crisp-tender., Add 1/3 cup soy sauce mixture to pan. Bring to a boil. Add shrimp; heat through. Place 1/4 cup rice on each lettuce leaf; top with 1/2 cup shrimp mixture. Drizzle with remaining soy sauce mixture and roll up. Tie each with a green onion strip.

Nutrition Facts : Calories 306 calories, Fat 5g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 777mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

MANGO SHRIMP LETTUCE WRAPS



Mango Shrimp Lettuce Wraps image

Mango shrimp in a lettuce shell and topped with a fresh, zesty, mango salsa. This light lunch is the perfect meal!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 15m

Number Of Ingredients 14

1/2 lb medium shrimp (cleaned, peeled, deveined)
1/2 cup frozen mango chunks
1 tbs Thai sweet chili sauce
1/2 tbs butter
4 butter lettuce leaves
4 sweet mini peppers
1/2 an avocado. diced
1/2 a mango (diced)
1/4 cup diced red onion
1/4 cup cilantro (chopped fine)
1 green onion (sliced into thin pieces)
1 tsp lime juice
a pinch of garlic seasoning
a pinch of cayenne pepper (optional)

Steps:

  • Clean shrimp and set aside.
  • In a medium skillet, melt butter, and add chunks of frozen mango. Saute for a minute or two.
  • Put mango and butter mixture in a blender and puree. Add in the tsp of Thai sweet chili sauce and mix together
  • Return to pan and add shrimp
  • Cook 3-4 minutes until shrimp are cooked through and pink.
  • Remove from heat and set aside.
  • Chop up the mini peppers, mango, cilantro, red and green onion and mix together in a bowl.
  • Add lime juice and seasonings, and stir
  • Add avocado and stir one more time to mix the salsa together
  • Wash butter lettuce leaves and assemble lettuce wraps by placing shrimp down (2-3 depending on lettuce leaf size), and topping with fresh salsa
  • Enjoy!

Nutrition Facts : Calories 162 kcal, Carbohydrate 15 g, Protein 13 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 147 mg, Sodium 501 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving

LETTUCE SHRIMP WRAPS



Lettuce Shrimp Wraps image

These refreshing lettuce shrimp wraps are simple to prepare and are great as an appetizer or alone as a meal.

Provided by ARCTICDOGG

Categories     Appetizers and Snacks     Wraps and Rolls

Time 40m

Yield 6

Number Of Ingredients 14

1 head iceberg lettuce
2 tablespoons olive oil
½ onion, chopped
1 tablespoon minced garlic
12 ounces raw shrimp, peeled and deveined
2 medium zucchini, chopped
1 (8 ounce) can water chestnuts, diced
1 (8 ounce) can bamboo shoots, chopped
2 tablespoons soy sauce
2 teaspoons minced fresh ginger root
¼ cup soy sauce
1 teaspoon Chinese chili sauce
¼ teaspoon wasabi paste
½ cup Szechuan-flavored slivered almonds (such as Blue Diamond®)

Steps:

  • Clean lettuce and peel off leaves to use as "cups." Set aside.
  • Add olive oil, onion, garlic, and shrimp to a wok or large frying pan. Cook over medium heat until shrimp are pink, stirring frequently, about 5 minutes. Add zucchini, water chestnuts, bamboo shoots, soy sauce, and ginger. Mix and cook, stirring often, 5 to 8 minutes more.
  • Meanwhile, combine soy sauce, chili sauce, and wasabi paste in a small bowl.
  • Add almonds to shrimp mixture. Spoon scoopfuls into lettuce cups, add wasabi sauce, wrap, and enjoy.

Nutrition Facts : Calories 201.4 calories, Carbohydrate 15.1 g, Cholesterol 85.1 mg, Fat 10 g, Fiber 4.3 g, Protein 14.8 g, SaturatedFat 1.2 g, Sodium 1039.6 mg, Sugar 5.5 g

CHICKEN AND SHRIMP LETTUCE WRAPS RECIPE - (3.4/5)



Chicken and Shrimp Lettuce Wraps Recipe - (3.4/5) image

Provided by Golfwidow7

Number Of Ingredients 11

1 tbsp. reduced-sodium/lite soy sauce
1 tsp. granulated sugar
1 tsp. chopped garlic
1/2 tsp. ground ginger
1 cup chopped shiitake mushrooms
3 oz. cooked and chopped skinless chicken breast
3 oz. chopped ready-to-eat shrimp
1/2 cup canned sliced water chestnuts, drained and chopped
1/2 tsp. sesame oil
1/4 cup chopped scallions
5 medium iceberg lettuce leaves

Steps:

  • In a medium bowl, thoroughly mix soy sauce, sugar, garlic, and ginger. Bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir mushrooms until softened, about 4 minutes. Add chicken, shrimp, water chestnuts, and sauce mixture. Cook and stir until mixture is hot, about 2 minutes. Remove from heat, and stir in sesame oil and scallions. Let cool slightly, and then distribute among lettuce leaves!

SHRIMP AND MANGO LETTUCE WRAPS



Shrimp and Mango Lettuce Wraps image

Provided by Nicole-Cooking for Keeps

Yield Makes 8 wraps

Number Of Ingredients 13

2 cups raw shrimp, chopped
¼teaspoon cumin
¼ teaspoon paprika
½ teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon salt
Pinch of cayenne pepper
1 cup mango, diced
1 avocado. diced
½ small onion, thinly sliced
3 tablespoons cilantro, chopped (plus more for garnish)
8 cabbage leaves
3 limes

Steps:

  • In a small bowl combine, shrimp, cumin, paprika, chili powder, garlic powder, salt and cayenne pepper. Heat 2 teaspoons olive oil in a large skillet of a medium-high heat. Add shrimp. Cook until shrimp are pink and cooked through, about two minutes. Combine hot shrimp, mango, avocado, onion and chopped cilantro. Season to taste with salt, pepper, and cayenne if necessary. Scoop mixture evenly into 8 cabbage leaves. Squeeze a little lime juice over each wrap. Fold and enjoy!

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