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These shrimp lettuce wraps are the Taiwanese dish xiā sōng (蝦鬆)—tender diced shrimp stir-fried with celery and water chestnuts, then served in crisp iceberg lettuce cups. Diced red apple and wonton strips finish each bite with sweet-tart juice and loads of crunch.
Unlike saucy lettuce wraps, this version is lightly seasoned and needs no sauce. Serve it build-your-own style as an appetizer or light main when you want something fresh, crisp, and satisfying.
What makes Taiwanese shrimp lettuce wraps different
Growing up in Taiwan, I knew xiā sōng made with chopped youtiao, or Chinese fried dough sticks. In Taiwan today, I often see more contemporary versions made with diced apple and crispy wonton strips. You still get plenty of crunch, but the flavor tastes fresher and lighter.
The apple especially suits Taiwanese palates. It is naturally sweet, slightly tart, and bursts with juice. Together with the celery, water chestnuts, and lightly seasoned shrimp, it makes every lettuce cup taste fresh and crisp without needing a thick sauce.
My Asian chicken lettuce wraps are more American-influenced, with ground chicken, butterhead lettuce, and a rich peanut sauce. This Taiwanese version uses diced shrimp, crunchy iceberg lettuce, and no sauce.
Key ingredient notes
- White shrimp (peeled and deveined): I prefer 26–30 count shrimp because smaller shrimp tend to taste sweeter. This size is also easy to dice and stays tender and bouncy.
- Potato starch: Helps the shrimp hold onto moisture and gives it a light, springy texture. Tapioca starch also works.
- Red apple: Adds natural sweetness, a little tartness, and a fresh burst of juice. Any crisp red apple works well.
- Celery and canned water chestnuts: Celery gives the filling a fresh crunch, while water chestnuts stay crisp after cooking. I use canned water chestnuts. Drain them well before using.
- Iceberg lettuce: This is how xiā sōng is traditionally served in Taiwan. Choose a slightly larger head that looks firm and fresh and feels heavy in your hand.
- Wonton strips: These replace the traditional youtiao and give each cup a light, crispy finish. Use store-bought strips or make my air fryer wonton chips.
- Taiwanese michiu: This clear rice cooking wine adds aroma without making the filling saucy. You can also use Shaoxing wine, another clear Chinese rice cooking wine, or chicken stock.
How to make shrimp lettuce wraps crisp and juicy
The actual stir-fry takes only a few short minutes. Have everything chopped, measured, and ready beside the stove before you begin. Moving quickly is what keeps the shrimp juicy and the vegetables crisp.
Small cuts give you more crunch, while hand-diced shrimp stays springy
Small pieces fit neatly inside the lettuce cups and give you shrimp, celery, and water chestnuts in every bite. Cutting everything small also gives you more crisp, juicy texture. The pieces cook faster, which helps them stay crisp instead of turning soft or watery.
I dice the shrimp by hand rather than mince it in a food processor. A food processor can make it too fine and take away some of its natural crunch. Small hand-cut pieces stay juicy and bouncy.
Have everything ready before you start cooking
Once the shrimp enters the pan, there is no time to stop and chop. Have the ginger, celery, and water chestnuts ready in separate bowls so each one can go in at the right time.
Finely mince the ginger so it blends into the filling—larger pieces can taste too sharp and pungent in this lightly seasoned dish.
The apple does not go into the stir-fry. Keep it raw and separate for its fresh, sweet-tart flavor and burst of juice.
Get the pan warm before the shrimp goes in
A 10- to 12-inch sauté pan gives the shrimp enough room to spread out. If the pan is too small, the ingredients crowd together and release more moisture.
Preheat the pan over medium heat until it feels quite warm when you hold your palm 2 to 3 inches above the surface. A cold or lukewarm pan extends the cooking time, which can make the filling watery and the vegetables soft.
Cook in stages, but keep it quick
You should hear a gentle sizzle throughout the stir-fry. Sauté the shrimp for about 1 minute, the ginger and celery for 30 seconds, and the water chestnuts for another 15 seconds. If the sizzle fades, turn up the heat slightly.
After deglazing the pan, turn off the heat and transfer the filling out right away. This stops the shrimp from overcooking and helps everything stay crisp.
How we trim iceberg lettuce cups in Taiwan
This is how I grew up seeing xiā sōng served in Taiwan. We use kitchen shears to trim away the thin, floppy edge of each iceberg leaf and keep the firm, curved center closest to the stem. That part of the leaf is the crunchiest, juiciest, and sturdy enough to hold the filling.
Shape each leaf into a cup about the size of your palm. Rinse, drain, and pat the lettuce completely dry before serving.
Assemble the lettuce cups right before eating
Place the diced apple, scallions, and wonton strips in separate serving bowls. Assemble each lettuce cup only when you are ready to eat so the apple stays juicy, the wonton strips stay crispy, and the lettuce stays dry.
How to serve xiā sōng
In Taiwan, xiā sōng is served family-style and at room temperature or slightly cool—not piping hot and not chilled. Let the shrimp filling cool after stir-frying so it does not wilt the lettuce.
To assemble, spoon a few tablespoons of shrimp filling into each lettuce cup. Add a little apple and scallion, then finish with wonton strips. Everyone can build their own and adjust the toppings to taste.
Serve the lettuce wraps right away. No sauce is needed because the filling is already seasoned and the apple adds plenty of fresh flavor. This recipe serves 2 to 3 as a light main or 4 to 5 as an appetizer.
Shrimp lettuce wraps recipe
Ingredients
For the shrimp:
- ¾ lb white shrimp peeled and deveined (I use 26–30 count per pound)
- ¼ tsp coarse sea salt
- ¼ tsp ground white pepper
- 2 tsp potato starch or tapioca starch
- 1 tbsp toasted sesame oil
For the stir-fry:
- 0.32 oz fresh ginger very finely minced (about 1¼ tbsp; see notes)
- 6 oz celery stalks thinly sliced into small rounds
- 8 oz water chestnuts (1 can) (4.9 oz drained weight)
- 1 tbsp neutral-flavored oil such as avocado oil
- ⅛ tsp coarse sea salt
- 1 tbsp Taiwanese michiu clear rice cooking wine, Shaoxing wine, or chicken stock
For serving:
- 1 large head iceberg lettuce
- 1 whole red apple peeled, cored, and diced into small pieces
- 2 scallions thinly sliced into small rounds
- wonton strips Gluten-free wonton chips, plain croutons, or another lightly salted crispy topping
Instructions
- Prepare the shrimp: Pat the shrimp dry and dice them into small chunks. Transfer them to a bowl and season with salt, white pepper, potato starch, and sesame oil. Mix well. Cover and refrigerate until ready to cook.
- Prepare the vegetables: Very finely mince the ginger. Thinly slice the celery into small rounds. Drain and roughly chop the water chestnuts. Keep each ingredient separate and ready to add to the pan.
- Preheat the pan: Add the oil to a 10- to 12-inch sauté pan over medium heat. Heat until the pan feels quite warm when you hold your palm 2–3 inches above the surface.
- Sauté the shrimp: Add the shrimp and quickly spread them out. You should hear a gentle sizzle. Sauté until the shrimp just begin to turn pink, about 1 minute.
- Add the ginger and celery: Add the ginger and celery. Season with ⅛ teaspoon salt and sauté for 30 seconds.
- Add the water chestnuts: Stir in the water chestnuts and sauté for 15 seconds. You should hear a steady sizzle. If not, increase the heat slightly.
- Deglaze the pan: Add the michiu, Shaoxing wine, or chicken stock. Give everything a quick stir, then turn off the heat.
- Cool the filling: Immediately transfer the shrimp mixture to a large serving bowl or plate. Let it cool to room temperature.
- Prepare the lettuce cups: Carefully separate the iceberg lettuce leaves. Use kitchen shears to trim away the thin, floppy outer edge of each leaf. Keep the firmer curved center closest to the stem, which will form a sturdy cup about the size of your palm or slightly larger.
- Clean the lettuce: Rinse the lettuce cups, drain well, and pat them completely dry. Arrange them on a large serving plate.
- Prepare the toppings: While the shrimp mixture cools, peel and core the apple, then dice it into small pieces. Place the apple, scallions, and crispy topping in separate small bowls.
- Serve: Let everyone assemble their own lettuce cups. Add 2–3 tablespoons of the shrimp mixture to each cup, followed by a little apple, scallion, and crispy topping. Serve right away at room temperature. No sauce is needed because each part of the dish is already seasoned.
Notes
- Finely mince the ginger: It is important to mince the ginger very finely for this dish. Use a mini food processor if needed. Large pieces can taste too strong and spicy in the lightly seasoned filling.
- Keep the seasoning light: Xiā sōng is a classic Taiwanese dish with clean, simple seasoning. The filling is not covered in a thick sauce, allowing the fresh shrimp and crisp vegetables to stand out.
- Keep the stir-fry quick: The entire cooking process should move quickly so the ingredients remain crisp. Cooking them too long can make the vegetables release water and turn soft. The shrimp can also become firm and chewy.
- Choose a crispy topping: The crispy topping replaces the youtiao commonly served with this dish. For a gluten-free option, use my homemade air fryer wonton chips. Store-bought wonton strips, plain croutons, or another lightly salted crispy topping also work.
- Storage: Store the shrimp filling, lettuce, apple, and scallions separately in the refrigerator. Keep the wonton strips in an airtight container at room temperature. The shrimp filling keeps well for up to 3 days. There’s no need to reheat it; serve slightly cool or at room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
Yes. Thaw the shrimp completely, drain it well, and pat it very dry. In my testing, shrimp thawed at home tends to hold more water than shrimp bought already thawed from a fishmonger. That extra moisture can make the filling watery and slightly affect its bouncy texture.
Yes. I have seen carrots used in some Taiwanese versions, although it is less common. Dice them into small pieces and add them with the celery so they cook quickly and stay crisp.
More lettuce wrap recipes
- My spicy pepper pork lettuce wraps use thinly sliced pork and peppers for a savory filling with a little heat.
- For something fresh and herby, try my Thai chicken larb. It is also served at room temperature with lettuce leaves on the side.
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