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Shrimp Lettuce Wraps - Bright, Fresh, and Ready in Minutes

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1 pound large shrimp, peeled and deveined (tails off)
  • Lettuce: 1 head butter lettuce or 2 heads little gem (separate leaves, washed and dried)
  • Vegetables: 1 cup shredded carrots, 1 small cucumber (julienned), 1 red bell pepper (thinly sliced), 2 green onions (sliced)
  • Fresh herbs: 1/2 cup fresh cilantro, chopped; optional mint or basil
  • Crunchy topping: 1/3 cup chopped roasted peanuts or cashews
  • Cooking oil: 1–2 tablespoons neutral oil (avocado, canola, or grapeseed)
  • Garlic and ginger: 3 cloves garlic (minced), 1 tablespoon fresh ginger (grated)
  • Lime: Zest and juice of 1 lime
  • Sesame seeds: 1 teaspoon toasted sesame seeds (optional)
  • Chili element: 1–2 teaspoons chili-garlic sauce or sriracha (adjust to taste)
  • Soy base: 3 tablespoons low-sodium soy sauce (or tamari/coconut aminos)
  • Sweetener: 1 tablespoon honey or maple syrup
  • Rice vinegar: 1 tablespoon (or substitute lemon juice)
  • Sesame oil: 1 teaspoon toasted sesame oil
  • Cornstarch slurry (optional): 1 teaspoon cornstarch mixed with 1 tablespoon water, if you prefer a slightly thicker glaze
  • Salt and pepper: To season the shrimp

Method
 

  1. Prep the lettuce and veggies: Separate and rinse the lettuce leaves. Pat them completely dry so they stay crisp. Prep carrots, cucumber, bell pepper, and green onions. Set aside.
  2. Make the sauce: In a small bowl, whisk soy sauce, lime juice and zest, rice vinegar, honey, chili-garlic sauce, and sesame oil. If you want a thicker glaze, whisk in the cornstarch slurry.
  3. Season the shrimp: Pat shrimp dry with paper towels. Toss with a pinch of salt and pepper. Dry shrimp sear better and don’t turn soggy.
  4. Sauté aromatics: Heat the neutral oil in a large skillet over medium-high heat. Add garlic and ginger. Stir for about 30 seconds until fragrant, being careful not to brown them.
  5. Cook the shrimp: Add the shrimp in an even layer. Cook 1–2 minutes per side, just until pink and opaque. Avoid overcooking—they’ll keep cooking from residual heat.
  6. Glaze the shrimp: Pour in the sauce. If using cornstarch, simmer 30–60 seconds until slightly thickened and glossy. Toss shrimp to coat.
  7. Taste and adjust: Add more lime or chili-garlic sauce if needed. A squeeze of lime at the end brightens everything.
  8. Assemble the wraps: Lay out lettuce cups. Add a few shrimp, then top with carrots, cucumber, bell pepper, and green onions. Sprinkle with cilantro, chopped peanuts, and sesame seeds.
  9. Serve immediately: These are best eaten right away while the lettuce stays crisp and the shrimp are warm.