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Meat and Seafood

Pork and Shrimp Lettuce Cups
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.
3 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
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Pork and Shrimp Lettuce Cups

Pork and Shrimp Lettuce Cups

Pork and Shrimp Lettuce Cups
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:10 minutes
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