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Shrimp Lettuce Wraps with Ginger, Celery, and Water Chestnuts Recipe

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3.9 from 13 reviews

These shrimp lettuce wraps are a fresh and light appetizer combining succulent sautéed shrimp with crunchy vegetables and a touch of apple sweetness, all wrapped in crisp iceberg lettuce cups. Perfect as a healthy, flavorful starter or light meal that’s quick to prepare and packed with texture and flavor.

Ingredients

Shrimp Mixture

  • ¾ lb white shrimp (peeled and deveined, 26–30 count per pound)
  • ¼ tsp coarse sea salt
  • ¼ tsp ground white pepper
  • 2 tsp potato starch (or tapioca starch)
  • 1 tbsp toasted sesame oil

Vegetables and Aromatics

  • 0.32 oz fresh ginger (very finely minced, about 1¼ tbsp)
  • 6 oz celery stalks (thinly sliced into small rounds)
  • 8 oz water chestnuts (1 can, 4.9 oz drained weight, roughly chopped)

Cooking and Finishing

  • 1 tbsp neutral-flavored oil (such as avocado oil)
  • ⅛ tsp coarse sea salt
  • 1 tbsp chicken stock

Lettuce Wraps and Toppings

  • 1 large head iceberg lettuce
  • 1 whole red apple (peeled, cored, diced into small pieces)
  • 2 scallions (thinly sliced into small rounds)
  • Wonton strips (crispy topping)

Instructions

  1. Prepare the shrimp: Pat the shrimp dry and dice into small chunks. Place in a bowl and season with coarse sea salt, ground white pepper, potato starch, and toasted sesame oil. Mix well to coat evenly. Cover and refrigerate until ready to cook.
  2. Prepare the vegetables: Very finely mince the fresh ginger, thinly slice the celery into small rounds, and drain then roughly chop the water chestnuts. Keep these ingredients separate for adding to the pan.
  3. Preheat the pan: Heat the neutral-flavored oil in a 10- to 12-inch sauté pan over medium heat. Heat until the pan feels quite warm when holding your hand 2–3 inches above its surface.
  4. Sauté the shrimp: Add the shrimp to the hot pan and spread out evenly, listening for a gentle sizzle. Cook for about 1 minute until shrimp just begin to turn pink, stirring occasionally but allowing slight browning.
  5. Add ginger and celery: Add the minced ginger and sliced celery to the pan. Season with ⅛ teaspoon salt and sauté together for 30 seconds to combine flavors.
  6. Add water chestnuts: Stir in the chopped water chestnuts and sauté for an additional 15 seconds, maintaining a steady sizzle. Increase heat slightly if needed.
  7. Deglaze the pan: Pour in the chicken stock to deglaze the pan, scraping up any browned bits. Stir quickly and then turn off the heat.
  8. Cool the filling: Immediately transfer the shrimp mixture to a large serving bowl or plate. Allow it to cool to room temperature while preparing lettuce cups and toppings.
  9. Prepare the lettuce cups: Carefully separate the iceberg lettuce leaves, trimming away the thin, floppy outer edges using kitchen shears. Retain the firm curved center near the stem to form sturdy cups.
  10. Clean the lettuce: Rinse the prepared lettuce cups under cold water, drain thoroughly, and pat dry completely. Arrange the cups on a large serving platter.
  11. Prepare toppings: Peel, core, and dice the apple into small pieces. Slice scallions thinly. Place the apple, scallions, and crispy wonton strips in separate small bowls for serving.
  12. Serve: Let everyone assemble their own lettuce wraps by adding 2–3 tablespoons of the shrimp mixture into each lettuce cup, topped with diced apple, scallions, and crispy wonton strips. Serve immediately at room temperature without any additional sauce.

Notes

  • Use fresh, high-quality shrimp for best flavor and texture.
  • Potato starch helps create a light coating on the shrimp for better sauté texture but tapioca starch can be substituted.
  • Make sure to pat the lettuce dry completely to avoid soggy wraps.
  • If preferred, substitute chicken stock with vegetable stock for a lighter option.
  • Serve immediately after assembling to maintain crispness of lettuces and wonton strips.
  • Ginger should be minced very finely to blend well with other ingredients.
  • Adjust salt levels to taste, especially since wonton strips can add saltiness.

Find it online: https://lauracooks.com/shrimp-lettuce-wraps-with-ginger-celery-and-water-chestnuts-recipe/