Last weekend I spoke at Teach Them Diligently in Atlanta. On the first evening, I met my brother-in-law & sister-in-law for dinner at PF Changs. By the time I arrived, they already had lettuce wraps. Oh, so yummy!
When I got home, I was working on a menu for this week & saw a recipe for Chicken Lettuce Wraps. The recipe was more of a chicken salad on lettuce. I was craving the Asian lettuce wraps, so I decided to invent my own using shrimp. Here’s my Sweet and Spicy Shrimp Recipe and I hope you like it.
I started with a Hot Wings recipe from The Pioneer Woman Cooks: Food from My Frontier cookbook. I love all her recipes, but didn’t have all the ingredients. When I got home from Atlanta, I found out my car wouldn’t start, so my car was in the shop. I had to be inventive and use ingredients I had on hand. Much to my surprise, I was out of brown sugar (ugh) and some other ingredients so I made substitutions & added some spices Steve & I enjoy.
The result was delicious & I plan on making this again. If you don’t like shrimp, substitute whatever protein you enjoy – chicken, pork, beef. It’s a versatile recipe.
Before I share my recipe, let me explain why this is not titled Shrimp Lettuce Wraps. Originally, I wanted to make lettuce wraps because it would be low-fat and low-calorie. Only, I didn’t have any lettuce that was edible. (Yep, I had wilted, unusable lettuce). And I was stranded at home with no car.
I didn’t want a lot of carbs from rice, so I found 2 very small pieces of leftover (homemade) focaccia bread from Easter. I split them in half, warmed them up & used them as the base for our dinner. Then, I poured the sweet and spicy shrimp on top and added a fruit salad. It was perfect.
.Question: What are you cooking for dinner tonight? You can leave a comment by clicking here.
- 1/4 cup peach jelly (or other flavor you like)
- 2-3 Tbsp soy sauce
- 2-3 Tbsp white wine vinegar
- 2-3 Tbsp sugar (I used white because that's all I had)
- 1 tsp ginger
- 1/2 Tbsp garlic powder
- 1 Tbsp minced red onion
- 1/2 Tbsp red pepper flakes
- 1 jalapeno, seeded & chopped
- 2-3 Tbsp cilantro
- 4 mushroom, sliced
- 1/2 pound shrimp, peeled & deveined
- In a skillet, mix together jelly, soy sauce, vinegar, sugar, ginger, garlic, onion, pepper flakes, cilantro & jalapeno
- Bring to boil
- Reduce to low simmer & cook 15 minutes or until thickened
- Add mushrooms & cook 5 more minutes
- Add shrimp & cook until shrimp are pink
- Use however you like: in tacos, in lettuce cups, over rice, over pasta, over bread
If you like spicier shrimp, leave the seeds in the jalapeno
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