Follow these steps for perfect results
peanut oil
shrimp
celery stalks
medium
water chestnuts
chopped
garlic
minced
fresh ginger
finely chopped peeled
hoisin sauce
reduced-sodium soy sauce
rice vinegar
Boston lettuce leaves
large
roasted peanuts
Heat peanut oil in a nonstick skillet or wok over medium-high heat.
Add shrimp and cook for about 2 minutes, stirring constantly, until shrimp turns pink and opaque.
Transfer shrimp to a bowl using a slotted spoon.
Add celery, water chestnuts, garlic, and ginger to the skillet and cook for 2 minutes, stirring until celery is tender-crisp.
Return shrimp to the skillet.
Stir in hoisin sauce, soy sauce, and rice vinegar.
Cook for 1 minute, or until heated through.
Remove skillet from heat.
Divide the shrimp mixture evenly among Boston lettuce leaves.
Sprinkle with roasted peanuts.
Expert advice for the best results
Use pre-cooked shrimp to save time.
Adjust the amount of hoisin sauce and soy sauce to your liking.
For extra spice, add a pinch of red pepper flakes.
Everything you need to know before you start
5 minutes
The shrimp mixture can be made ahead of time and stored in the refrigerator.
Serve the lettuce wraps on a platter, garnished with extra peanuts and chopped cilantro.
Serve with a side of steamed rice or quinoa.
Pair with a light salad.
Pairs well with the sweet and savory flavors.
Discover the story behind this recipe
Lettuce wraps are a popular appetizer and light meal in many Asian countries.
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