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Lemongrass Pork and Shrimp Lettuce Cups
with cashew butter dipping sauce

Active: 40 min Total: 40 min
The unique filling for these lettuce cups combines pork and shrimp in a flavorful lemongrass sauce that is inspired by Southeast Asian cooking. The flavors in the lettuce cups are great on their own, but a creamy cashew butter dipping sauce really puts them over the top.


Creamy Cashew Dipping Sauce:
  • Cashew butter - 1/3 cup (sub almond or other nut butter)
  • Honey - 2 tsp
  • Bragg's / coconut aminos - 2 Tbsp
  • Sriracha (opt) - 1 tsp (sub any hot sauce)
  • Water - 3 Tbsp
Lemongrass Pork and Shrimp Lettuce Cups:
  • Lemongrass - 2 stalks , finely diced
  • Carrots - 2 , matchsticks (look for pre-shredded)
  • Cucumbers - 8 oz , matchsticks
  • Lettuce, romaine - 12 leaves (sub iceberg or butterhead)
  • Mint, fresh - 8 leaves , chiffonade
  • Shrimp, pre-cooked cocktail - 12 oz
  • Oil, cooking - 1 Tbsp
  • Pork, ground - 1 lb
  • Sriracha (opt) - for serving (sub hot sauce)


  1. Make dipping sauce - Whisk together cashew butter, honey, aminos, and Sriracha. Add water a bit at a time until sauce reaches a smooth, pourable consistency. (Can be done up to 3 days ahead)
  2. Lemongrass / Carrots / Cucumbers - Prep as directed and store separately. (Can be done up to 3 days ahead)
  3. Lettuce / Mint - Prep as directed.
  4. Shrimp - Finely dice shrimp.

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  1. Heat a wok with oil over medium-high heat. Add pork and some salt and saute until nearly cooked through, 4 to 5 minutes. Drain off any liquid / grease.
  2. To pork add lemongrass and continue cooking until pork is finished cooking. Remove from heat and stir in shrimp and mint. Season with some more salt if needed.
  3. Set out ingredients for filling lettuce cups - lettuce leaves, pork / shrimp filling, carrots, cucumbers, and Sriracha.
  4. Let everyone assemble their lettuce cups at the table. Dip the lettuce cups in sauce and enjoy!



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