What side dish goes with lettuce wraps?

I love to pair these fresh, crisp, low carb lettuce wraps with sides that are a bit heartier and cozier. Try them with a make-ahead Greek yogurt potato salad , quick wonton crackers , or a warm veggie like lemon parmesan broccoli or garlic green beans . These wraps also pair well with homemade vegetable chow mein (or this Cantonese chow mein ), or mushroom fried rice . You can also use leftover hoisin sauce for a quick vegetable stir fry on the side!

What is the best lettuce for wraps?

We used butter lettuce in these chicken salad wrap photos, but you can use any large lettuce leaves you like! Large romaine leaves or Boston bibb lettuce (aka butter lettuce) work well here; you can also use large leaves of cabbage, kale, or any large green-leaf lettuce you see at the store!

Can I make lettuce wraps ahead of time?

You can prep all of the ingredients (including the hoisin shrimp!) ahead of time. Let shrimp cool completely after cooking, and store all prepped ingredients in airtight containers in the fridge until you're ready to use them. Carrots and radishes will keep up to 5 days in the fridge; cilantro, green onions, and cooked shrimp are best eaten within 2-3 days. No need to reheat the shrimp if you make it ahead of time - these wraps are just as good cold! We've also used leftover hoisin shrimp and veggies as the filling for homemade spring rolls. Once assembled, we recommend eating these lettuce wraps right away: If you keep assembled wraps in the fridge for more than a few hours, the lettuce will start to wilt and will lose its crisp texture.

30 Minute Hoisin Shrimp Lettuce Wraps

Name: 30 Minute Hoisin Shrimp Lettuce Wraps
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Cantonese Inspired
Ingredients: 1 Tablespoon olive oil; 1 pound large raw shrimp, peeled and deveined with tails removed (frozen is fine); 1/3 cup hoisin sauce; 2" knob fresh ginger, peeled and grated (about 2 Tablespoons); kosher salt, to taste; 12 large butter lettuce leaves; 1/2 cup fresh cilantro, roughly chopped; 2 large radishes, julienned (sliced into thin strips); 1 large carrot, shredded; 2 green onions, sliced; 1 lime, sliced into wedges

Description

These easy shrimp lettuce wraps are quick to make and packed with veggies!

Ingredients

Scale

For the shrimp:

1 Tablespoon olive oil
1 pound large raw shrimp, peeled and deveined with tails removed (frozen is fine)
1/3 cup hoisin sauce
2" knob fresh ginger, peeled and grated (about 2 Tablespoons)
kosher salt, to taste

For the lettuce wraps:

12 large butter lettuce leaves
1/2 cup fresh cilantro, roughly chopped
2 large radishes, julienned (sliced into thin strips)
1 large carrot, shredded
2 green onions, sliced
1 lime, sliced into wedges

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Instructions

Cook the shrimp:

Heat olive oil in a large skillet over medium heat. Add shrimp and cook, stirring frequently, until shrimp have just barely started to turn pink.
Add hoisin and grated ginger to saucepan; stir to combine. Cook, stirring occasionally, another 3-6 minutes until shrimp have cooked through. Taste the shrimp; add a small pinch of salt if needed.
Use a slotted spoon to remove shrimp to a serving bowl, leaving any extra hoisin sauce in the saucepan. If the sauce is too thin, bring it to a low simmer and let it reduce for 2-5 minutes. When the sauce has reached a fairly thick, drizzle-able consistency, turn off the heat.

Assemble the lettuce wraps:

Lay lettuce leaves flat on a plate or serving platter.
Top each lettuce leaf with 3-4 cooked shrimp, chopped cilantro, radish slices, carrot, and green onions. Finish with a drizzle of extra hoisin sauce.
Serve immediately with lime wedges so everyone can squeeze some fresh lime juice over their lettuce wraps.

Notes

Do I need to defrost frozen shrimp? If you have the time and inclination, go ahead and defrost frozen shrimp before you cook: They'll cook more quickly this way, and you'll get a better sear (and slightly more texture) if you want it. But if you're in a rush, you can just throw the frozen shrimp straight into the pan. Frozen shrimp will take a few extra minutes, and will release more water as they cook (so you may need to reduce the sauce a bit after the shrimp are cooked through). Either way - frozen or defrosted - works fine!

This recipe is very forgiving. Use more or less of any ingredient to suit your tastes!

Additions and Substitutions. Add extra veggies (cucumber, bean sprouts, avocado, sautéed mushrooms, shredded cabbage, or pickled veggies are all good here). Top with a bit of chili crisp or a drizzle of chili oil if you'd like some spice. Add a bit of garlic, soy sauce, or sesame oil along with the hoisin for more complex flavor. These shrimp wraps also work well with umami-forward sauces from a variety of other cuisines (such as teriyaki sauce, barbecue sauce, gochujang, or your favorite peanut sauce). Swap the shrimp for tofu or chicken if you prefer.

Make ahead tips. Chop all the veggies ahead of time to make assembly easier! You can also make the shrimp in advance - it's just as tasty when it's cold! Cook shrimp as directed, then let cool completely. Store all prepped ingredients in individual airtight containers in the fridge for up to 3 days.