Teriyaki Shrimp Lettuce Cups

(Yields 4 servings)


  • 1 lb medium fresh shrimp, peeled, deveined, and chopped
  • 1/2 red bell pepper, diced
  • 2 green onions, diced
  • 1 (5 oz can) water chestnuts, drained and chopped
  • 1 cup of Truly Hawaiian Teriyaki Sauce (THTS)
  • Lettuce (Romaine, Bib, Iceburg) cored, separated into lettuce cups


1. In medium bowl or resealable bag, combine shrimp
and THTS. Coat all shrimp.
2. Seal bag or cover bowl, let marinate
in refrigerator for 1-4 hours.
3. In a medium skillet, heat 1 tablespoon oil
over medium-high heat.
4. Add bell pepper, green onions, and water chestnuts;
cook, stirring occasionally, for 3 minutes.
5. Add shrimp and marinade and cook 3 minutes,
or until shrimps are pink.
6. Spoon 1/4 cup mixture down center of 1 lettuce leaf.
7. Fold bottom edge and sides up and over filling.
8. Repeat with remaining lettuce leaves
and shrimp filling.
9. Add additional THTS as desired. Serve Immediately.