Cooking with Syd: Shrimp Lettuce Wraps

I own both of Chrissy Teigen’s cookbook’s Cravings and Cravings 2.  Every recipe I’ve made from these books has been SO DELICIOUS! Chrissy really knows how to bring flavor to her recipes and is a great cook.  The sauce is so good, I would make this to use as a marinade and to have on hand.

This recipe is healthy and filling!  I have a few changes vs. the original from the book.  Chrissy’s version is made with ground chicken but I make it with shrimp...i’m not much of a chicken eater and like to eat mostly pescatarian.  

It’s easy to make, the most time consuming part is chopping all the veggies and prepping the shrimp (removing the shell and chopping into smaller pieces).  

Recipe is by Chrissy Teigen from her cookbook “Cravings”

Serves 6 people as an appetizer or 2-3 for a meal

Ingredients 

For the sauce 

• 3 tablespoons thai sweet chili sauce

• 3 tablespoons hoisin

• 3 tablespoons of soy sauce

• 2 tablespoons vegetable oil

• 2 tablespoons of sriracha 

• 1 ½ tablespoons of unseasoned rice vinegar 

• 1 teaspoon Sesame oil

• 2 tablespoons of garlic (about 4 cloves)

• 1 tablespoon of minced ginger

For the filling

• 1 lb of shrimp already peeled* 

• Vegetable oil for cooking the shrimp/veggies

• 1 bunch of scallions thinly sliced (both white and green parts)

• 1 tablespoon of garlic (2 cloves)

• 1 tablespoon of minced ginger

• ½ a pound of white mushrooms

• ½ a cup of water chestnuts (1 small can)

• 1 red pepper

• 2 carrots*

• 1-2 heads of lettuce (I used romain, can also use butter lettuce)  

*Ingredients that I added in or swapped vs. the original recipe

Directions

• Mix all ingredients for sauce together and set aside

• Cut shrimp into smaller pieces and pour 3 tablespoons of sauce to mix in and let it marinade 

• Chop all your main ingredients into smaller pieces and set aside (carrots, water chestnuts, mushrooms, scallions) 

• Heat up pan with vegetable oil and once simmer hot add shrimp to cook for a few minutes until it’s cooked through. Remove from stove and set aside.

• Reheat pan with vegetable oil and add 1 tablespoon of ginger and garlic for 1 minute. 

• Add mushrooms and cook until they release their liquid (3-4 minutes).  Add shrimp back into pan, then add water chestnuts, bell pepper, carrots, and the rest of the sauce.  Stir and cook until cooked through and the liquid is reduced and thickened slightly. Stir in the scallion.

• Prep lettuce and place veggie and shrimp mixture into wraps

Bon Appétit!

Xoxo, Syd