Shrimp & Mushroom Lettuce Wraps


When I began cooking for myself a month ago, I naively thought that I would be like the Sunday meal planners I see on Reddit: I would cook an entire week’s worth of meals over the weekend, and eat them throughout the week. Rinse and repeat.

The first week I cooked an entire bag of black beans, but by meal three I knew that this eating the same thing was not going to work out. I didn’t even want to look at another bowl of black beans, let alone eat them for every meal. Needless to say, I now try to only make one or two servings of a recipe at a time.

Whenever I do end up with leftovers, I try to repurpose them into something new. These lettuce wraps originate from when I was making my favorite mushroom dumplings. Since I didn’t have enough dough for all the filling (I halved the dough recipe and made 1 ½ times as much filling, whoops), I decided to marinate shrimp in the filling and create a stir fry.

The result was flavorful and satisfying lettuce wraps, which my friend and I topped with avocado and spinach sauteed in miso ginger broth. (It was a great appetizer for the peanut butter, chocolate, and banana fresh-made-gelato milkshakes we had later. ;))

Shrimp & Mushroom Lettuce Wraps 

Asian Mushroom Base

In a pan, sautee until the water is mainly evaporated:

  • ¾ cups diced white mushrooms
  • ¼ cup diced shiitake mushrooms*
  • ½ tsp oil

Add, and cook another 2 minutes:

1 cloves garlic, diced

Take off heat and stir in:

  • 1 tbsp minced green onions
  • 1 tsp minced garlic
  • ¼ tsp sesame oil
  • ¼ tsp chili oil
  • ½ tsp soy sauce

Taste, and add a pinch of salt, or a bit more soy sauce if desired.

Allow to cool, placing it in the fridge to expedite this process if desired. Use as dumpling filling or as a base for any asian flavored recipe.

Shrimp Lettuce Wrap Filling

Stir together:

  • ¾ recipe Asian Mushroom Base
  • ½ tsp soy sauce
  • 8 ounces fresh shrimp, chopped into pieces

Cover and allow to marinate for at least half an hour.

Heat a pan to medium-high heat and add a bit of oil. Sautee the shrimp and mushroom mixture for about 3-5 minutes, or until the shrimp pieces are pink but still tender.

Stir in the remaining ¼ recipe of the Asian Mushroom Base.

Serve with all, some, or none of the following:

  • Large iceberg or romaine lettuce leaves
  • Sliced avocado
  • Spinach sauteed in miso ginger broth (I love this broth a lot)
  • Sushi rice! (next time)
  • Pickled or fresh shredded carrots/cabbage