These wraps combine ground pork and chopped shrimp cooked together in one pan, then served in butter lettuce leaves with lime juice and tamarind sauce. The whole thing is done in 25 minutes and comes in at 44 grams of protein per serving. That combination of speed and protein payoff is the honest reason to make it on a weeknight.
What makes this version work
Two things matter here. First, browning the ground pork before adding the shrimp — if you add both at once, the shrimp overcooks while the pork catches up. Get the pork lightly browned first, then add the shrimp and pull the pan off the heat as soon as it turns pink all the way through; shrimp goes from done to rubbery in under a minute. Second, the lime juice goes in at the end, not during cooking. Acid added too early dulls the flavor and can tighten the shrimp texture. Squeezing it over the finished filling keeps the brightness sharp and the shrimp tender.
What can go wrong
- Watery filling: Mushrooms release a lot of moisture. If your pan isn’t hot enough before you add the pork, everything steams instead of browns and you end up with a soupy filling that soaks through the lettuce. Use high heat and don’t crowd the pan.
- Undercooked pork: Ground pork must reach 160°F (71°C) internally — no pink. With shrimp in the mix it’s easy to pull the pan too early because the shrimp looks done. Check the pork color and temperature before adding the shrimp.
- Overcooked shrimp: Chopped shrimp cooks faster than whole shrimp. Once it’s fully pink with no gray remaining, it’s done. Another 60 seconds and it turns tough. Add it last and watch it closely.
- Bland filling: Tamarind sauce varies a lot by brand — some are much more diluted than others. Taste the filling before serving and add a small extra squeeze of lime or a touch more tamarind if it tastes flat.
- Lettuce that tears and spills: Butter lettuce leaves are delicate. Separate them carefully and keep them whole — skip the garnish plate rinse if you’re in a hurry, just pat them dry with a paper towel so the filling doesn’t slide.
Make-ahead notes
The cooked pork and shrimp filling keeps well in an airtight container in the fridge for up to 3 days. Reheat it in a skillet over medium heat with a splash of water to loosen it — the microwave works too but tends to toughen the shrimp, so go in 30-second bursts and stop as soon as it’s hot. Don’t store the filling inside the lettuce leaves; they go limp fast. Keep leaves separate and assemble just before eating. Freezing is not recommended — shrimp turns grainy after freezing and thawing once it’s already been cooked.
Pork and Shrimp Lettuce Wraps
Equipment
Ingredients
- ½ cup white mushrooms - or cremini mushrooms ; chopped, about 70g
- 1 tablespoon tamarind sauce
- 1 medium coloured bell peppers - quartered, optional for serving
Instructions
- Heat 1 tablespoon extra virgin olive oil in a large skillet or sauté pan over high heat. Add the ground pork, mushrooms, and diced onion. Cook, stirring frequently and breaking the pork into small pieces, until the pork is lightly browned and no longer pink, about 5-6 minutes.1 tablespoon olive oil, 1 pound ground pork (minced pork), 1/2 cup white mushrooms, 1 small onion
- Add the chopped shrimp, minced ginger, and minced garlic to the pan. Stir continuously until the shrimp turns pink and is just cooked through, about 2-3 minutes. Do not overcook — remove the pan from the heat as soon as the shrimp is opaque throughout.1 pound shrimp, 1/2 tablespoon ginger, 1 tablespoon garlic
- Add freshly ground black pepper and tamarind sauce, then squeeze the juice of 2 limes over the pork and shrimp. Stir to combine.1 tablespoon tamarind sauce, 2 small limes, 1/4 teaspoon ground black pepper
- Remove the pan from the heat. Wash and separate the butter lettuce leaves and arrange on a serving platter. Spoon the pork and shrimp filling into the lettuce cups. Garnish with sliced green onions. Serve with quartered bell peppers on the side if desired.2-3 stalks green onions (scallions or green shallots), 1 head butter lettuce, 1 medium coloured bell peppers
Notes
Nutrition
Common questions
Can I use pre-cooked shrimp instead of raw?
You can, but add it at the very end of cooking — just long enough to warm through, about 30 seconds. Pre-cooked shrimp is already at temperature, so any extra heat just makes it rubbery.
What can I substitute for tamarind sauce?
A mix of Worcestershire sauce and a small squeeze of lime gets close enough in a pinch. Use about the same quantity — 1 tablespoon — and taste as you go, since Worcestershire is saltier than most tamarind sauces.
Is this filling enough on its own for a full meal, or do I need a side?
At 44 grams of protein and 433 calories per serving, it holds up as a standalone meal for most people. If you want more volume without adding carbs, add a second head of lettuce and load the wraps generously, or serve quartered bell peppers alongside as the recipe suggests.
More mince recipes to try
- Japanese Pork Lettuce Cups
- Savory Pork Noodle Stir-Fry
- Authentic Szechuan Dan Dan
- Horopito Pork Stir Fry
