Stir-Fried Shrimp, Edamame, and Pine Nut Lettuce Wraps Recipe by Daisy Nichols


Remove the stalk of the lettuce by chopping off the bottom third, being careful not to tear any leaves.

Turn the trimmed lettuce upside down, place it in the center of a mixing bowl, and pour over hot water very briefly before submerging it in ice-cold water for at least a minute. (This process will help you separate the leaves from each other without effort.)

Separate and drain the individual leaves, trimming them for presentation if needed, and place in the refrigerator to cool.

Butterfly the shrimp, cutting a line from underneath the head of the shrimp to the tip of the tail using a sharp knife and opening up the shrimp fully.

Finely dice your red bell pepper, finely slice your scallions, and chop your garlic.

Mix your sauce and dressing ingredients together in separate bowls or small ramekins.

Build your “Wok Clock”: Place your butterflied shrimp at 12 o’clock, then arrange the red bell pepper, edamame beans, garlic, pine nuts, scallion, and sauce bowl clockwise around your plate.


Heat the vegetable oil in a wok over high heat until smoking-hot.

Add the shrimp and stir-fry for 30 seconds, then add the red pepper, edamame beans, and garlic and continue to stir-fry for 1 minute, keeping the heat high.

Add the pine nuts and stir-fry for 30 seconds, then pour over the sauce and continue to stir-fry until the shrimp are lightly golden brown on the outside.

Sprinkle over the scallion and transfer to a serving plate or bowl.

Pile the lettuce leaves on a separate plate and serve with the dressing.

Let everyone help themselves by filling a leaf with a spoonful of the shrimp mixture, wrapping it into a bundle, and dipping it into the dressing.


To devein a shrimp, use a small, sharp knife to make a slit along the middle of the back to expose the dark vein, then pull it out. Alternatively insert a toothpick roughly three-quarters of the way up the back of the shrimp and pull the vein up and out of the shrimp.

Recipes adapted with permission from Essential Chinese Cooking by Jeremy Pang (Quadrille, September 2016, RRP $24.95 hardcover).