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Pork and Shrimp Lettuce Cups

One Star Guiding Stars
  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    10 minutes
  • Cook Time:

    10 minutes


This recipe originally appeared in the September/October 2016 issue of fresh magazine as part of our Dinner from the Fast Lane series, along with recipes for Curried Butternut Squash Soup with Meatballs and Shrimp Fried Rice.
1 cup Hannaford Instant Brown Rice
1 1/2 cups broccoli slaw
3 Tbsp. lime juice
2 Tbsp. chopped fresh cilantro
1 tsp. sugar
Salt and pepper
1 lb. ground pork
12 cooked large shrimp, peeled and chopped
1/4 cup Taste of Inspirations Ginger Teriyaki Marinade
12 Iceberg lettuce leaves
Pork and Shrimp Lettuce Cups


1. Cook rice according to package instructions. In a medium bowl, toss together slaw, lime juice, cilantro, and sugar; season with salt and pepper to taste and set aside.
2. Add pork to a large nonstick skillet over medium-high heat, stirring to break up into small pieces, and cook until no longer pink, 8 to 10 minutes. Add shrimp and teriyaki marinade and stir until mixture is coated and shrimp is heated through, about 1 minute.
3. To serve, spoon rice into lettuce leaves and top with pork mixture and slaw.
Source: Hannaford fresh Magazine, September - October 2016


Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 330 kcal (16%)
Calories from Fat 63 kcal (0%)
Total Fat 7 g (10%)
Saturated Fat 2 g (10%)
Cholesterol 100 mg (33%)
Sodium 540 mg (22%)
Total Carbohydrates 33 g (11%)
Dietary Fiber 3 g (12%)
Protein 34 g (56%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a