Servings: 6 servings
Prep Time: 35 min
Cook Time: 6 min
3 tablespoon fresh limejuice
2 tablespoon vegetable oil, divided
2 tablespoon soy sauce, divided
3 teaspoon grated fresh ginger
1 clove garlic, minced
1 lb medium fresh shrimp, peeled, deveined, and chopped
1/2 red bell pepper, diced
2 green onions, diced
1 (5-ounce) can water chestnuts, drained and chopped
1 head iceberg lettuce, cored, cut in 1/2
In a medium bowl, combine limejuice, 2 tablespoons oil, 1-tablespoon soy sauce, ginger and garlic. Add shrimp and let marinate in refrigerator for 30 minutes. In a medium skillet, heat 1-tablespoon oil over medium-high heat. Add bell pepper, green onions, and water chestnuts; cook, stirring occasionally, for 3 minutes. Add shrimp and marinade and cook 3 minutes, or until shrimp are pink. Stir in 1-tablespoon soy sauce.
Divide lettuce into leaves. Spoon about 1/4 cup mixture down center of 1 lettuce leaf. Fold bottom edge and sides up and over filling. Repeat with remaining lettuce leaves and shrimp filling.
My Recipe Box | Log in to view
Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!