Hot ‘n Sweet Shrimp Lettuce Wraps

Serve with Orange-Sesame Pork Chops with Teriyaki Whole Wheat Noodles.


  • 1/4 cup sugar
  • 1/4 cup rice wine vinegar
  • 1 1-inch ginger root, peeled and thinly sliced
  • 2 tablespoons vegetable or other light oil
  • 1 red onion, chopped
  • 2 small red chili peppers, very thinly sliced
  • 1/4 pound shiitake mushrooms, stems removed and chopped
  • 4 cloves garlic, chopped
  • 1 1/2 pounds medium shrimp, deveined, tails off
  • Salt and freshly ground black pepper
  • 1 head iceberg lettuce, cored and quartered


Combine the sugar, vinegar and ginger in a small pot and bring to a boil. Dissolve the sugar and turn off the heat; reserve.

In a skillet, heat the oil over medium-high heat. Sauté the onions, chili peppers, mushrooms and garlic for 3-4 minutes, then add the shrimp and toss for 3-4 minutes more until pink and firm. Douse the pan with the sweet vinegar and season with salt and pepper, to taste. Serve with cold lettuce for wrapping the hot-sweet shrimp.

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