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Above view of sweet and sour shrimp in a pan with toasted cashews
Recipe

Sweet and Sour Shrimp Lettuce Wraps

Toss shrimp in a delicious sweet and sour sauce and serve on butter lettuce

Recipe By: Madeline
Prep: 5 minutesCook: 15 minutesTotal: 20 minutes
Servings: 4 servings 1x

Ingredients

  • ¼ cup low sodium soy sauce
  • 3 tbsp ketchup
  • 3 tbsp rice vinegar
  • 2 tbsp honey
  • 2 tsp grated ginger 
  • 1 tsp sriracha
  • 2 tbsp water
  • ½ tbsp cornstarch
  • ½ cup raw cashews
  • 1 lb large raw shrimp (peeled, deveined and tail off)
  • 1 tbsp oil
  • ¼ cup sliced green onion
  • 1 head of butter lettuce, iceberg lettuce or romaine lettuce

Instructions

  1. Whisk soy sauce, ketchup, rice vinegar, honey, grated ginger and sriracha together to make a sauce. In a separate bowl mix cornstarch and water together into a smooth mixture and then whisk this mixture into the sauce.
  2. Heat a large nonstick skillet over medium heat and pour raw cashews in the skillet. Toast for about 7 minutes tossing frequently to prevent burning.
  3. Remove cashews from the skillet and heat oil over medium heat. When the oil is hot pour the shrimp into the skillet.
  4. Cook shrimp for 30 seconds, flip and cook another 30 seconds.
  5. Increase heat to medium high and pour sauce into the skillet. Toss to coat the shrimp as the sauce begins to bubble and thicken. Continue cooking shrimp for only 2-3 more minutes. Shrimp will be fully cooked when they make a C shape – careful not to overcook the shrimp. 
  6. Remove from heat and pour toasted cashew into the pan and toss to combine with shrimp and sauce.
  7. Serve in lettuce cups with green onion.

Notes

  • you can use any size shrimp, but cook time will vary based on the size
  • If you cannot find butter lettuce you can use ice berg or romaine lettuce as cups for the shrimp
  • serve over rice instead of lettuce wraps, if you prefer
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.