Pork and Shrimp Lettuce Wraps
These pork and shrimp lettuce wraps are my go-to paleo meal when I want something filling and delicious but have very little time.
Equipment
Large skillet or sauté pan (12-inch / 30cm)
Cutting Board
Sharp chef's knife
Citrus juicer or reamer
Wooden spoon or spatula
Ingredients
1 tablespoon olive oil - extra virgin
1 pound ground pork (minced pork) - minced pork, about 450g
1 pound shrimp - peeled, deveined, and chopped, about 450g- ½ cup white mushrooms - or cremini mushrooms ; chopped, about 70g
1 small onion - finely diced
½ tablespoon ginger - fresh ; minced, about 1 teaspoon / 5g
1 tablespoon garlic - fresh ; minced, about 3 cloves / 10g- 1 tablespoon tamarind sauce
2 small limes
2-3 stalks green onions (scallions or green shallots) - scallions, thinly sliced
¼ teaspoon ground black pepper - freshly ground ; or to taste
1 head butter lettuce- 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
Storage: Keep cooked filling in an airtight container in the fridge for up to 3 days. Store lettuce leaves separately and assemble just before eating.
Reheating: Warm the filling in a skillet over medium heat with a splash of water. If microwaving, use 30-second bursts to prevent the shrimp from turning rubbery.
Freezing: Not recommended — cooked shrimp turns grainy after freezing and thawing.
Substitution: No tamarind sauce? Use 1 tablespoon Worcestershire sauce with a small squeeze of lime as a substitute.
Pro Tip: Brown the pork fully before adding the shrimp. Shrimp goes from perfectly cooked to rubbery in under a minute, so pull the pan off the heat as soon as it turns pink throughout.
Nutrition
Serving: 1servingCalories: 473kcalCarbohydrates: 12gProtein: 44gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 264mgSodium: 206mgPotassium: 936mgFiber: 3gSugar: 5gVitamin A: 2368IUVitamin C: 54mgCalcium: 132mgIron: 3mg
How did this recipe turn out for you?Rate this Recipe !
