Hoisin Shrimp Lettuce Wraps

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Hoisin Shrimp Lettuce Wraps are full of shrimp and a sweet and tangy Asian inspired sauce.  They’re light and tasty with great crunchy texture.

3 Hoisin Shrimp Lettuce Wraps on a white board

These Hoisin Shrimp Lettuce Wraps are so quick and easy to make.  Shrimp is always a quick cooking ingredient.  But, in this case the shrimp is chopped.  So it literally takes just a couple of minutes to cook up.

The chopped shrimp are mixed with chopped water chestnuts and sliced green onions and coated in a sweet and tangy Asian inspired sauce.  Then, this flavorful shrimp gets spooned into lettuce leaves for serving.

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3 Asian shrimp lettuce wraps with hoisin sauce and water chestnuts

Hoisin Shrimp Lettuce Wraps recipe

5 from 11 votes
Hoisin Shrimp Lettuce Wraps are full of shrimp and a sweet and tangy Asian inspired sauce. They’re light and tasty with great crunchy texture.
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes


Servings 8 servings (as an appetizer)
Calories 118 kcal


  • 1/4 cup hoisin sauce
  • 1 tbsp. soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp. honey
  • 2 garlic cloves minced
  • 1 (8 oz.) can sliced water chestnuts
  • 4 green onions
  • 1 pound raw peeled, deveined shrimp (any size/count will work)
  • 1 tbsp. olive oil
  • 1 head butter lettuce leaves separated
  • Optional: sliced green onion and sesame seeds for serving


  • In a small bowl, add the hoisin sauce, soy sauce, vinegar, honey, and garlic. Whisk until well combined.
  • Drain and coarsely chop the water chestnuts. Slice the green onion. Add the water chestnuts and onion to the sauce. Stir to combine. Set aside.
  • Coarsely chop the shrimp into ½ to ¾ inch chunks.
  • Heat the oil in a 12-inch nonstick skillet over medium-high heat for 2 minutes. Add the shrimp in an even layer. Cook 2 minutes, stirring often.
  • Add the sauce to the skillet. Stir well. Cook for 3 minutes, stirring often.
  • Remove the skillet from the heat. Let the shrimp rest in the sauce for 2 minutes.
  • Serve by spooning 2-3 tablespoons of the shrimp mixture into the center of a lettuce leaf. Optional: Sprinkle with sesame seeds and green onion.


This recipe could be served as an appetizer or an entree.  
As an entree, this will serve 2-3 people.


Serving: 1portion = 1/8th of the recipe | Calories: 118kcal | Carbohydrates: 10g | Protein: 12g | Fat: 2g | Cholesterol: 143mg | Sodium: 687mg | Potassium: 154mg | Fiber: 1g | Sugar: 4g | Vitamin A: 735IU | Vitamin C: 4.8mg | Calcium: 98mg | Iron: 1.9mg
Course Appetizer, Dinner, Entree, Lunch
Keyword asian lettuce wraps, hoisin shrimp recipe, shrimp appetizer, shrimp lettuce wraps
Cuisine American, Asian, Chinese
Author Amanda Finks


2 image collage with text showing Hoisin Shrimp Lettuce Wraps

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  1. 5 stars
    Amazing recipe! I added chopped celery to give it more crunch and bulk, it worked very well. It was very filling and tasted just like at the restaurant. I like to use Romaine heart leaves because they don’t break up as easy and make a “natural little boat” shape.
    I definitely recommend you try this recipe!

  2. 5 stars
    Excellent. Our butter lettuce is in season so I made this for lunch – absolutely delicious and will be making over and over again this summer.

  3. I made this and there was no flavor. I had to add salt and ginger to spice it up. Will not make it again

  4. 5 stars
    Great,tasty quick easy. a winner for sure. since I can never get enough lettuce wraps this is ideal for me. I might even share with the family.

    1. 5 stars
      You can use a root called Jicama for any recipe calling for water chestnuts, they are available at most hispanic stores in the produce department. They have a long shelf life and you can just slice the rest in 1/4 inch slices and eat it with lime and salt. If you like spicy, you can but Tajin lime and chili salt and sprinkle on top, sooo good and barely any calories

  5. This recipe is excellent! I added chopped peanuts for garnish and topped with sweet chili sauce. I also have made this and put over basmati rice.

    1. 5 stars
      The shrimp is chopped so hard to assess how many per person but my husband and I each had a hearty serving and I had another serving left for lunch.

About Amanda Finks

I’m a Registered Dietitian Nutritionist living in Zionsville, IN. I’m an avid cook, travel nerd, & lover of good food! I’m trained in Food Science & recipe development. It’s my mission to bring you the BEST recipes your whole family will love!

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