Shrimp and Bok Choy Lettuce Wraps Shrimp and Bok Choy Lettuce Wraps

Food styling by David Grenier | Prop styling by Sabrina Linn Image by: Jeff Coulson

Crunchy iceberg lettuce cups are a fun (and low-calorie!) way to serve this shrimp stir-fry. Choose the largest head of iceberg you can find and save any leftovers for sandwiches or salads. If you don't have enough large leaves, simply stack two smaller leaves together.

  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 4 servings


Lettuce Wraps:
Peanut-Lime Sauce:


Peanut-Lime Sauce: In bowl, whisk together peanut butter, lime juice, soy sauce, honey, garlic, pepper and 2 tbsp water. Set aside.

Lettuce Wraps:
Halve and core lettuce; gently separate 8 large leaves, trimming if necessary to make 5-inch (12 cm) lettuce cups. Set aside.

In large nonstick skillet or wok, heat half of the oil over medium-high heat; cook shrimp, turning occasionally, until pink and opaque throughout. Remove to cutting board; halve lengthwise. Set aside.

In same skillet, heat remaining oil over medium heat; cook garlic and ginger, stirring, until fragrant, about 20 seconds. Add bok choy, carrot, salt and pepper; cook, stirring, until tender-crisp, about 2 minutes. Stir in bean sprouts, green onion and shrimp.

Spoon shrimp mixture into lettuce cups. Drizzle with sauce and sprinkle with peanuts.

Nutritional facts per serving: about

  • Fibre 3 g
  • Sodium 249 mg
  • Sugars 8 g
  • Protein 16 g
  • Calories 230.0
  • Total fat 13 g
  • Potassium 578 mg
  • Cholesterol 64 mg
  • Saturated fat 2 g
  • Total carbohydrate 15 g


  • Iron 19.0
  • Folate 39.0
  • Calcium 10.0
  • Vitamin A 58.0
  • Vitamin C 35.0
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Lunch & Dinner

Shrimp and Bok Choy Lettuce Wraps