This healthier spin on your favorite Chinese takeout! These Sweet and Sour Shrimp Lettuce Wraps will be ready quicker than calling up an order!
Hi there food lovers! It’s Megan from The Housewife in Training Files and I am thrilled be a new contributor on Rachel Cooks! I have adored Rachel’s blog and spunk for quite awhile. Plus we have the same wedding anniversary. So clearly we both have great taste. With Rachel’s family friendly and healthier spin on dishes, I knew we were a match made in heaven!
I have a passion for creating dishes that are lighter yet full on flavor. I am the mess maker, healthy cookie eater and creator of these delicious Sweet and Sour Shrimp Lettuce Wraps.
Whenever my husband and I venture out for Chinese, it is a sure thing he will order Sweet and Sour Shrimp. Crispy shrimp, fresh peppers, juicy pineapple with a sweet glaze is pretty irresistible. But the sugary sauce and boat full of rice, are less than figure friendly! For a healthier spin on our favorite takeout dish, I thought to remake a version at home that is right on the money for flavor. But will fit your New Year’s resolution to eating more nutritious.
To make the dish a bit lighter, I combined another favorite: lettuce wraps. Let’s be real, the filling is the best part! A homemade sauce of soy sauce, honey, apricot jam, vinegar and tomato paste coat each piece of slightly sweet shrimp. After a quick dice of peppers and onions, all goes into a hot pan to get a nice char then the shrimp is added. They will cook quickly which is why shrimp is ideal for getting dinner on the table in a jiffy! The sauce is then added to the pan. As the shrimp finish cooking, the sauce will thicken up.
If you like shrimp, sweet and spicy flavors and having a healthier dinner on the table quicker than you can dial up the local Chinese restaurant, then you need to add shrimp lettuce wraps to your weekly menu pronto!
- ¼ cup honey
- 2 tablespoons pineapple juice (from canned pineapple)
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon ketchup
- 1 clove garlic, minced
- 1 teaspoon grated ginger root
- 1 teaspoon Sriracha
- 2 tablespoons cornstarch
- 1 tablespoon coconut oil
- 1 small onion, diced into ½ inch pieces
- 1 red bell pepper, cut into ½ inch pieces
- 1 pound shelled and deveined shrimp, 51/60 count, thawed if frozen
- 1 cup chopped pineapple (we recommend buying an 8 oz. can pineapple tidbits in 100% juice)
- 8 large leaves bibb lettuce (you may need more)
- ⅓ cup chopped cashews
- 2 green onions, thinly sliced
- In a small bowl whisk together honey, pineapple juice, soy sauce, vinegar, ketchup, garlic, ginger, Sriracha, and cornstarch. Set aside.
- Preheat a large skillet over medium heat. Add coconut oil and melt. Add the onion and peppers. Cook and stir until vegetables are softened, 4 to 5 minutes. Push to one side of the pan.
- Increase heat to medium high. Add the shrimp and cook until shrimp starts to curl, 3 minutes. Stir the sauce ingredients and add to pan, along with the pineapple. Stir and cook for 1 to 2 minutes, until shrimp is cooked through and sauce thickens.
- To serve, spoon shrimp mixture into each lettuce cup, top with cashews and green onions.
- If you use larger or smaller shrimp than the 51/60, your cooking times will be longer or shorter based on the size of shrimp you use.
- Serving size: 2 lettuce wraps with one fourth of recipe.
- If you prefer, serve sweet and sour shrimp on steamed rice instead of lettuce leaves.
- Recipe updated 4/28/2022.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Craving more lettuce wraps similar to these shrimp lettuce wraps? Try Lamb Lettuce Wraps (with Red Pepper Hummus Sauce!), Chicken Lettuce Wraps, or Baked Turkey, Quinoa and Zucchini Meatball Lettuce Wraps from Cookin’ Canuck.