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Asian Shrimp Lettuce Wrap

Asian Shrimp Lettuce Wrap

Asian Shrimp Lettuce Wrap
Asian Shrimp Lettuce Wrap


Asian Shrimp Lettuce Wrap
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Asian Shrimp Lettuce Wrap
  • 1 c. medium boiled shrimp, chopped (set aside some of the whole shrimp to use as garnish)
  • 1 baby or pickling cucumber, chopped fine
  • ¼ red onion, chopped fine
  • ½ ripe avocado, chopped
  • 1 bag of cole slaw or broccoli slaw
  • 2-3 T. fresh lemon juice
  • 2 T. hoisin sauce
  • 2 T. teriyaki sauce
  • 1 jar of red chow-chow
  • Sea salt and fresh ground black pepper, to taste
  • 1 head of Bibb lettuce, cleaned and dried
  1. In a medium bowl, mix chopped boiled shrimp, chopped cucumber, red onion and avocado.
  2. Add lemon juice, hoisin, and teriyaki sauce. Mix well. Taste for seasoning.
  3. On serving dish, lay out your Bibb lettuce cups. Place a little of the slaw on the lettuce cup. Add a heaping tablespoon of the shrimp mix to center of lettuce.
  4. Place 1 teaspoon of chow-chow on top and place a whole shrimp on top of that.
  5. Let guest roll them up, when they are ready to eat them. You can also roll them up and secure with toothpick if you wish.
*****Sometimes I substitute seafood cocktail sauce (2-3T.) for the hoisin and teriyaki sauces. You can also add such things as bean sprouts, shredded carrots, alfalfa sprouts and use different types of slaw. You can also use chicken, meat or fish.
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