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Hot 'N Sweet Shrimp Lettuce Wraps Recipe

Hot 'N Sweet Shrimp Lettuce Wraps

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (19)

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Average Rating:

Total Reviews: 19

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  • on May 30, 2012

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    Too sweet, not enough salt. The shrimp cooked as per this recipe were chewy and didn't have enough flavor. I wish I would have salted or brined them first. I also would have sauteed them, removed them from the pan and THEN added the rest.

    I added soy sauce, sesame oil, chopped water chestnuts, and sesame seeds to the pan for extra flavor. I also served with saracha sauce and minced cucumber.

    I think this would have been great with some rice or rice noodles as well. As it stands, I don't think I would have used so much sugar, but it IS VERY low in carbs and took NO time to make.

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  • on November 08, 2011

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    This was delicious and I will definitely make it again. I didn't have chili peppers so I used red pepper flakes. I didn't have mushrooms so I used Swiss chard (because I had it lying around, ready to go bad and the wraps were wonderfully sweet and spicy. So good!

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  • on March 28, 2011

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    could probably be worked with, though i'm not sure what I'd try. so-so, only.
    and, not spicy hot! depends on the pepper!

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  • on May 15, 2010

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    This was my first attempt at cooking anything Asian! These were soooo good- they will definitely become a staple in my house. I changed it up a bit. I left out the mushrooms. I also added a little bit of soy sauce, two dashes of a sweet hot sauce, and water chestnuts during the sautee. I also used jalapenos rather than the red chili peppers because that's all I had. After I had already out the shrimp in the skillet, I also put in about a handful of peanuts. Absolutely delicious!!!

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  • on April 24, 2010

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    We made this meal because we're trying to replace the red meat in our diet with more seafood. On the day that I made this, we happened to have a lot of veggies that were about to go bad, so I threw them all into the wraps. The addition of green peppers, red peppers, bok choy, and snap peas (those were frozen really made this a great recipe with a heaping serving of veggies. My husband even went back for seconds!

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  • on January 27, 2010

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    Easy and delicious! Made a couple changes (added chopped waterchestnut per other reviewer's suggestion; grated the ginger so that the flavor was spread more throughout the sauce; omitted chili peppers and served sriracha sauce on side so everyone can add heat to their own taste; served with savoy cabbage for wrapping it in. The only drawback was how thin/messy the sauce was as you tried to eat the wrap. I ended up thickening the remaining filling with a slurry of corn starch mixed in cold water so that the sauce stayed in the wrap rather than on your hands & plate. Next time, I'll add the corn starch slurry to the sweet vinegar sauce right after dissolving the sugar.

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  • on August 04, 2009

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    I just made this a second time, and it turned out great! The first time I substituted london broil for the shrimp because I didn't have any on hand and I thought it tasted really good. This time I made it with the shrimp and it tastes good too. Wouldn't change a thing, I think the heat is nice and it's not overpowering at all.

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  • on May 11, 2009

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    I and my partner thought this very tasty and I would make it again although i got it a bit too hot for us. Also very easy to make. I really, really wish though that receipes had nutritional value with them.

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  • on April 27, 2009

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    This recipe was nothing special. It wasn't terrible, but it certainly wasn't good. I won't be making this again.

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  • on April 22, 2009

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    I saw the overall 5 star rating and am always drawn to anything with "hot' in the title. I followed the recipe precisely except for the peppers. I used habanero which was probably my favorite part of the recipe. (I love spicy. The dinner was just okay. It was awful, but I certainly will never make it again. My fiance concurred and I noticed his appetite was light last night.

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