Oriental Shrimp Lettuce Wraps

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Oriental Shrimp Lettuce Wraps

Oriental Shrimp Lettuce Wraps


  • 8 oz. can of water chestnuts, diced drain but save the juice
  • 1/8 cup juice from water chestnuts
  • 1 cup diced celery
  • 1/8 cup creamy peanut butter
  • 1 tbsp teriyaki sauce
  • 1 tbsp lite soy sauce
  • 2 tbsp hoison sauce
  • 1/8 tsp crushed red pepper
  • dash of salt
  • 1 lb. peeled and deveined shrimp, medium or smaller size
  • 1/2 cup dry roasted peanuts use Fire Alarm by Planters to spice it up
  • head of iceberg lettuce, wash and dry individual leaves


  • Combine all the ingredients except the shrimp, peanuts and lettuce in a skillet or wok over high heat stir. Stir until the sauce is smooth and celery just begins to cook.
  • Add shrimp and continue cooking and stirring until shrimp is pink (do not overcook), usually three to five minutes.
  • Add peanuts and cook for an additional thirty seconds and re-move from heat. Wrap a spoonful of mixture in lettuce leaf to serve.
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