Thai Shrimp Lettuce Wraps

Chef George Kyrtatas


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Makes 4 servings

2 Tablespoons extra virgin olive oil

1 pound shrimp, peeled, deveined and chopped

1 each red bell pepper, chopped fine

4 scallions, chopped fine

1 Tablespoon tabasco sauce

1 lime, juiced

1 Tablespoon soy sauce

1 teaspoon rice vinegar

1 cup rice noodles, chopped

1/2 cup shredded carrots

1 head bibb lettuce leaves


1. Heat oil in a sauté pan.

2. Add shrimp to oil and cook for 2 minutes. Then add peppers and scallions. Cook until peppers are al dente or just beginning to soften.

3. Add remaining ingredients (not lettuce leaves). Toss for two minutes and then remove from the stove.

4. Place mixture in a serving dish and lettuce leaves on the side.

5. To eat take a piece of lettuce and place it on your plate. Add desired amount of filling and fold into a little package

Per Serving:

Calories: 331

Carbohydrates: 38 g

Fat: 9 g

Protein: 24 g

Fiber: 2 g

Active Time: 15 minutes