These hoisin shrimp lettuce wraps are full of flavor and ready in 30 minutes. An easy, healthy recipe for busy weeknights!
This post is sponsored by my friends at Wild American Shrimp.
Hoisin glazed shrimp! Wrapped in lettuce! Topped with carrots and radishes and cilaaaaaantro and and all of the very best things!
ALSO also, ready in under 30 minutes. *mic drop*
I couldn’t stop thinking about the hoisin glaze we did for these barramundi sandwiches earlier this month (*droooooooool*).
So I made some more.
But THIS time, we’re rocking this ginger-lime-hoisin tastiness on top of some wild shrimp. We’re also nixing the carbs (GASP, who am I) and wrapping these bad boys up in some butter lettuce because when we eat lettuce wraps for dinner we
get extra cake for dessert are making responsible adult life choices.
Also, let’s talk for a hot minute about shrimp. *gets on internet soapbox*
Specifically, let’s talk about WILD shrimp.The American, delicious, sustainable kind. Because if you’ve been reading this blog for awhile, you know that I’m super
picky intentional about my seafood choices (and about my shrimp in particular).
Since we’re on the East Coast now, wild shrimp for us usually means Gulf Shrimp (yummmmm) although when I lived on the West Coast I was more likely to find wild Alaskan varieties like spot prawns (also yum).
But no matter where I’m living, I buy Wild American Shrimp for three reasons:
- Imported shrimp – particularly from the Thai shrimp industry – has a lot of problems with modern slavery and human trafficking. While there’s been pressure from the international community to fix these problems, there’s still a long way to go. The easiest way to avoid slave labor shrimp? Buy American.
- My purchases support the fishermen and producers who work their BUTTS off to get this shrimp to me (and don’t get paid nearly what they should).
- Sustainability! American Shrimp fisheries – and U.S. fishing industries in general – are highly regulated, and many of the shrimpers I’ve met are the latest in a long line of family fishermen. They’re personally committed to the long-term sustainability of the industry for future generations.
*gets off internet soapbox*
And friends, REAL TALK: I know it can be intimidating and a little more expensive to choose sustainable, local foods. But I promise that it is soooooo worth it.
For us personally, we balance out the cost of high-quality shrimp and other proteins by eating a mostly vegetarian diet. When we DO eat meat and seafood, it’s more of a treat – and we stretch small protein portions by loading everything with tons of veggies (EXHIBIT A ⬇⬇⬇).
Also, have I mentioned already that you should definitely make these hoisin shrimp lettuce wraps? Because I’m going to need you to jump on this train with me ASAP.
Easy hoisin shrimp lettuce wraps – a healthy recipe for busy weeknights.
FOR THE SHRIMP:
- ½ cup hoisin sauce
- 1 tsp. minced fresh ginger
- 1 Tbsp. lime juice
- ½ tsp. sesame oil
- Salt and pepper to taste
- 1 lb. large (31-35) Wild American Shrimp, peeled and deveined (I aim to have 3–4 shrimp per lettuce wrap)
- (optional) 1 tsp. sesame seeds , for garnish
FOR THE LETTUCE WRAPS:
- 8 large butter lettuce leaves
- ½ cup fresh cilantro, chopped
- 2 large radishes, julienned (sliced into thin strips)
- 1 large carrot, shredded
- 2 green onions, sliced
- 1 lime, sliced into wedges
FOR THE SHRIMP:
- Heat a large skillet over medium-high heat.
- In a medium bowl, whisk together hoisin sauce, ginger, lime juice, sesame oil, salt, and pepper.
- Add shrimp to sauce and toss to coat.
- Add hoisin shrimp to skillet and cook, stirring occasionally, for 4-7 minutes until shrimp is cooked through. Garnish with sesame seeds (optional) and set aside.
FOR THE LETTUCE WRAPS:
- Lay lettuce leaves flat on a plate or serving platter.
- Top each lettuce leaf with 3-4 shrimp, chopped cilantro, radish slices, carrot, and green onions.
- Serve immediately with a lime wedge so everyone can squeeze a bit of fresh lime juice on their lettuce wraps.
Not sure where to buy Wild American Shrimp near you? Check out this handy dandy store locator.
To eat these wraps, wrap the lettuce around the fillings like a taco.
The hoisin sauce will thicken as you cook the shrimp. If it gets too thick or starts to burn before the shrimp are cooked, deglaze the pan with a splash of water and continue to cook. If you make sure your shrimp are fully defrosted before cooking, you shouldn’t have a problem since they cook so quickly.
Use romaine or another large leaf lettuce for the wraps if you like – you just want something sturdy enough to hold the filling and large enough to wrap around the shrimp to avoid a mess!
Mix up the toppings however you like! Add peppers, spicy mayonnaise, extra hoisin sauce, pickled veggies, or anything else you have on hand to make this your own.
Use tofu in place of the shrimp for a vegetarian version.
This sauce makes just enough to lightly coat the shrimp. If you’d like more sauce, double the sauce recipe and use as much as you like.
You can prep everything here in advance – including the shrimp – and store it in the fridge until you’re ready to assemble. The shrimp taste just as good cold!
- Calories: 170
Thanks to my friends at Wild American Shrimp for sponsoring this post, and to the incredible American shrimpers who work their butts off so that we can stuff our faces with delicious, sustainable shrimp. All opinions, as always, are my own.