Shrimp lettuce wraps are fresh, packed with flavor and super easy to make. We love them for the dog days of summer when you want something light and cooling that won’t heat up the whole house. This being said, they’re tasty enough to enjoy all year long.
Like other juicy shrimp recipes, these shrimp wraps come to life by searing the shellfish and dredging them in sauce. Plated over vegetable-filled Bibb lettuce, they make a quick snack or simple lunch or dinner. For a more substantial meal, you can always add a warm bowl of rice on the side or pair the wraps with other protein options
Shrimp Lettuce Wrap Ingredients
- Shrimp: This recipe calls for large peeled and deveined shrimp, about 31 to 40 per pound. If you can’t find those, most types of shrimp will do. Just make sure they’re clean shrimp or you’ll have to peel and devein them before cooking.
- Soy sauce: Soy sauce is an important ingredient for the flavor and saltiness. You can replace soy sauce with tamari if you need to avoid gluten.
- Peanut butter: Peanut butter leans savory and creates a creamy base for the sauce. When it’s combined with the soy sauce and brown sugar, you get a delicious savory sauce with a hint of sweetness.
- Brown sugar: Brown sugar is best for this sauce because of the mild molasses flavor, but you can substitute white sugar in a pinch.
- Canola oil: This high-heat oil is used to sear the shrimp, but you can substitute any high heat oil like grapeseed or avocado.
- Aromatics: The ginger and garlic are important aromatics that give much of the flavor to this dish. Make sure to use fresh ginger and garlic for the best flavor.
- Green onion: Green onions are added at the end for a little kick, and you can use the entire green onion for this dish.
- Bibb lettuce: Bibb lettuce is great for serving any type of lettuce wraps, but any sturdy lettuce with big leaves will do the trick. Here’s our guide to lettuce varieties.
- Carrot: Cut the carrot into matchsticks to serve on top for some added crunch and flavor.
- Cucumber: Cucumber can also be cut into matchsticks and served alongside the carrots for a refreshing bite.
Directions
Step 1: Cook the shrimp
Whisk together the water, soy sauce, peanut butter and brown sugar. In a large skillet, heat oil over medium-high heat. When you tilt the pan and the oil looks like ripples, it’s ready to go. Add the shrimp and cook until they turn pink, two to three minutes, stirring constantly. Add the ginger and garlic and continue cooking for one minute more. Stir in the sauce mixture and the green onions, and heat it all the way through until the sauce starts bubbling.
Step 2: Serve lettuce cups
Serve the shrimp over lettuce leaves topped with the chopped carrots and cucumber. If desired, garnish with additional chopped green onions.
Shrimp Lettuce Wrap Variations
- Try different sauces: These shrimp lettuce wraps are versatile enough to be enjoyed with a variety of Asian sauces. Instead of this peanut sauce, try it with sweet and sour sauce, sriracha or spicy chili crisp.
- Change up the protein: We love these wraps with shrimp, but they also work as tofu lettuce wraps, or made with ground pork or ground chicken, similar to larb gai.
- Add some herbs: Adding fresh herbs like cilantro, mint and basil is a delicious way to use up any leftover clamshells you have in your crisper drawer.
How to Store Shrimp Lettuce Wraps
Store your shrimp separate from the lettuce cups so the lettuce remains crispy. The shrimp will stay good for up to four days in the fridge in an airtight container. We don’t recommend freezing this dish.
Shrimp Lettuce Wrap Tips
How do you clean and devein shrimp?
Knowing how to clean shrimp is a useful kitchen skill. Rinsing under cool water is all you need for a quick cleaning. Use a small paring knife to cut a thin slit down the back of the shrimp, then use the tip of the knife to pull out the black vein.
What can you serve with shrimp lettuce wraps?
These shrimp lettuce wraps make a satisfying meal all on their own or with a bowl of coconut rice. If you prefer to serve them as a side dish though, try them alongside a stir-fry recipe.
