Kung Pao Shrimp Lettuce Wraps make perfect hand held cups of spicy Chinese shrimp for entertaining or simple lower carb meals.

Kung Pao Shrimp Lettuce Wraps

By Sue Lau | Palatable Pastime

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Kung Pao Shrimp Lettuce Wraps is my recipe of the day with the blogging group Fish Friday Foodies. We group monthly on the third Friday  to  share seafood recipes on a common topic. This month we are offering seafood recipes for small bites, or appetizers.

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I occasionally make different kinds of lettuce wraps and this is one of them. Sometimes they end up being chicken (PF Chang style). Sometimes they end up being taco lettuce cups.

I love them all and find them to be fresh and cooling as well as significantly healthy. It is also easy enough to make ahead and reheat just prior to putting into the lettuce cups. This makes it perfect party food.

Fish Friday Foodies

Seafood in Small Bites

• A Day in the Life on the Farm: Smoked Salmon Rolls
• Culinary Adventures with Camilla: Marbled Smoked Salmon-Topped Deviled Eggs
• Food Lust People Love: Baked Crawfish Rangoon
• Karen’s Kitchen Stories: Shrimp Cocktail Cucumber Cups
• Of Goats and Greens: Steamed Scallop Wontons
• Palatable Pastime: Kung Pao Shrimp Lettuce Wraps
• Sneha’s Recipe: Pudina/Minty Shrimp Skewers

Kung Pao Shrimp Lettuce Wraps

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Kung Pao Shrimp Lettuce Wraps

Sue Lau

5 from 6 votes

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Course Appetizer

Cuisine Asian, Chinese

Calories 1820 kcal

Equipment

• 1 Wok skillet

Ingredients

  

Cooking Sauce:

• 1 cup broth
• 1/4 cup soy sauce
• 3 tablespoons oyster sauce
• 2 tablespoons brown sugar
• 1 teaspoon garlic
• 1 teaspoon ginger
• 1 tablespoon spicy hot sesame oil
• 1 tablespoon toasted sesame oil
• 1-1/2 tablespoons cornstarch

Skillet:

• 1 pound small cooked shrimp
• 1 cup scallions
• 1 cup water chestnuts diced (1 can)
• 1 cup green bell pepper diced
• 3/4 cup raw peanuts
• 10 small dried red peppers
• peanut oil

Serve:

• Boston lettuce leaves

Instructions

 

• Stir together the cooking sauce and set aside.
• Prepare lettuce leaves and keep chilled.
• Prep remaining ingredients.
• Heat oil in skillet and stir-fry vegetables and spicy peppers until green pepper is tender.
• Then stir-in the cooked shrimp along with the cooking sauce and continue to stir until the sauce thickens.
• Serve stir-fry in lettuce cups.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 1820kcalCarbohydrates: 134gProtein: 111gFat: 103gSaturated Fat: 16gPolyunsaturated Fat: 37gMonounsaturated Fat: 43gTrans Fat: 1gCholesterol: 572mgSodium: 8329mgPotassium: 3704mgFiber: 32gSugar: 47gVitamin A: 19862IUVitamin C: 163mgCalcium: 684mgIron: 18mg

Keyword Chinese shrimp, kung pao, kung pow

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