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Vietnamese-Style Shrimp in Lettuce Cups

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  • Ready in: 45min
  • Serves: 4
  • Complexity: medium
  • Calories: 345 (serv)
Vietnamese-Style Shrimp in Lettuce Cups


  • 1 cup jasmine rice
  • 1 pound shelled and deveined medium shrimp
  • 2 tablespoons less-sodium fish sauce
  • 1 tablespoon reduced-sodium soy sauce
  • 2 tablespoons fresh lime juice
  • 3 cloves garlic, crushed with press
  • 1 teaspoon vegetable oil
  • 2 medium stalks celery, each cut lengthwise in half, then thinly sliced crosswise
  • 1 cup shredded or matchstick-thin carrots
  • 2 teaspoons grated peeled fresh ginger
  • 1 cup loosely packed fresh cilantro
  • 1 cup loosely packed fresh mint leaves
  • 12 Boston lettuce leaves


  1. Prepare rice as label directs.
  2. Meanwhile, coarsely chop shrimp. In medium bowl, combine shrimp, fish sauce, soy sauce, lime juice, and garlic; set aside.
  3. In nonstick 12-inch skillet, heat oil over medium-high heat. Add celery, carrots, and ginger; cook 2 minutes, stirring frequently. Add shrimp mixture and cook 1 to 2 minutes or just until shrimp turn opaque, stirring constantly. Remove skillet from heat; stir in half of cilantro and mint.
  4. Divide rice among lettuce leaves; top with shrimp mixture and remaining herbs. Fold leaves over shrimp mixture and eat out of hand.

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