Hoisin Shrimp Lettuce Wraps

• Gluten free

• Seafood

  • 1 lb Shrimp, raw

• Produce

  • 1 head Butter lettuce, leaves
  • 2 Garlic cloves
  • 4 Green onions

• Canned Goods

  • 1 (8 oz. can Water chestnuts

• Condiments

  • 1/4 cup Hoisin sauce
  • 1 tbsp Honey
  • 1 tbsp Soy sauce

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 tbsp Rice wine vinegar

Found on thewholesomedish.com

Description

Ingredients

• 1/4 cup hoisin sauce
• 1 tbsp. soy sauce
• 1 tbsp rice wine vinegar
• 1 tbsp. honey
• 2 garlic cloves, minced
• 1 (8 oz.) can sliced water chestnuts
• 4 green onions
• 1 pound raw, peeled, deveined shrimp (any size/count will work)
• 1 tbsp. olive oil
• 1 head butter lettuce, leaves separated
• Optional: sliced green onion and sesame seeds for serving

Directions

• In a small bowl, add the hoisin sauce, soy sauce, vinegar, honey, and garlic. Whisk until well combined. Drain and coarsely chop the water chestnuts. Slice the green onion. Add the water chestnuts and onion to the sauce. Stir to combine. Set aside. Coarsely chop the shrimp into ½ to ¾ inch chunks. Heat the oil in a 12-inch nonstick skillet over medium-high heat for 2 minutes. Add the shrimp in an even layer. Cook 2 minutes, stirring often. Add the sauce to the skillet. Stir well. Cook for 3 minutes, stirring often. Remove the skillet from the heat. Let the shrimp rest in the sauce for 2 minutes. Serve by spooning 2-3 tablespoons of the shrimp mixture into the center of a lettuce leaf. Optional: Sprinkle with sesame seeds and green onion.
• In a small bowl, add the hoisin sauce, soy sauce, vinegar, honey, and garlic. Whisk until well combined.
• Drain and coarsely chop the water chestnuts. Slice the green onion. Add the water chestnuts and onion to the sauce. Stir to combine. Set aside.
• Coarsely chop the shrimp into ½ to ¾ inch chunks.
• Heat the oil in a 12-inch nonstick skillet over medium-high heat for 2 minutes. Add the shrimp in an even layer. Cook 2 minutes, stirring often.
• Add the sauce to the skillet. Stir well. Cook for 3 minutes, stirring often.
• Remove the skillet from the heat. Let the shrimp rest in the sauce for 2 minutes.
• Serve by spooning 2-3 tablespoons of the shrimp mixture into the center of a lettuce leaf. Optional: Sprinkle with sesame seeds and green onion.