Asian Shrimp Lettuce Wraps
Tender lettuce filled with juicy shrimp, crisp carrots, bright cabbage, and red bell pepper, tossed in a yummy peanut sauce. These Asian shrimp lettuce wraps are perfect for a light lunch.
I am currently obsessed with lettuce wraps. Maybe it’s the new year, or maybe just trying to find more healthy dinner ideas, but I am putting everything I can in lettuce leaves and chowing down.
I recently made some buffalo chicken lettuce wraps. They are definitely more fun than eating a salad, and I am still getting my lettuce greens!
My husband loves shrimp, so I decided to give them a try. Boy am I glad I did, because they are delicious!!!
These healthy lettuce wraps are full of crunchy vegetables, plump juicy shrimp, and drizzled with a creamy peanut sauce.
Serve them with some Bang Bang shrimp, some crab rangoon, and some blistered shishito peppers.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Shrimp – Start with raw shrimp, peeled and deveined. I like to use the 31/40 count because they are a good size to bite. If you use larger shrimp you might need to cut the shrimp into smaller pieces before putting in the lettuce leaves.
- Lettuce – Use a lettuce leaf that has wide and tender leaves to make it easy to stuff and wrap. The best lettuce in my opinion is butter lettuce or bibb lettuce.
- Peanut butter – Use your favorite creamy peanut butter. You can use crunchy peanut butter but it will get chopped up in the blender or food processor if you use one.
- Hot sauce – I like to use sriracha but you can also use Tabasco or a sweet chili paste.
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How To Make Asian Shrimp Lettuce Wraps
- Rinse, dry, and remove the shrimp tails. In a large bowl, mix the marinade ingredients. Add the shrimp and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Blend all sauce ingredients in a food processor until smooth and creamy. Start with a small amount of water, then add more for a thinner texture if needed.
- In a large skillet over medium-high heat, cook the shrimp for 1–2 minutes per side (2–3 minutes for very large shrimp) until pink and opaque.
- Layer cabbage or coleslaw, bell peppers, carrots, onions, and cilantro onto lettuce leaves. Add 3–4 shrimp per wrap and drizzle with peanut sauce. Garnish with green onions and sesame seeds.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
The prepped vegetables (cabbage, peppers, carrots) will keep in the fridge for 3-4 days. You can store the cooked shrimp in an airtight container, in the fridge, for up to 3 days.
Once you put the lettuce wraps together, you should eat them right away. If you let them sit too long the lettuce will tear easily.
Serving Suggestions
For more crunch, add in some water chestnuts, crispy rice noodles, and sesame seeds.
You can also add some sweet and sour sauce instead of the peanut sauce.
Round out a party menu with these, some shrimp rangoon, and this creamy ponzu wasabi spread.
Peanut Sauce
For the best flavor use fresh lime juice and chill the sauce in the fridge for 15–30 minutes to let the flavors meld.
You can also make the sauce ahead—it keeps in an airtight container in the fridge for up to 5 days.
Change up the sauce with a simple mixture of soy sauce, sesame oil, and rice vinegar. Or skip the fuss and just toss in some hoisin sauce.
Tapas Tips & Tricks
- Wash and dry your lettuce leaves. I like to wash mine and place between paper towels until ready to use.
- Watch the pan as the shrimp cooks. It will be fast. Remove the shrimp once they are bright pink and opaque. Don’t over cook them as they will be tough.
- When making the peanut sauce, be careful not to add too much water or olive oil or it will separate. If this happens, stir in a teaspoon of peanut butter.
- Substitute romaine lettuce in a pinch. They will just be more of a boat and not a wrap. Or you can chop everything up and turn it into a salad.
- Don’t like shrimp? Switch it out for ground turkey or ground pork.
- For quicker prep time, use pre-cooked shrimp and just toss in sauce before adding to the lettuce cups.
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These low carb shrimp lettuce wraps make a delicious quick lunch or light dinner!
Asian Shrimp Lettuce Wraps
Ingredients
- 1 pound shrimp I used 31/40, frozen and thawed
Shrimp Marinade
- 1 tablespoon garlic minced
- 1 tablespoon lime juice
- 1 teaspoon olive oil
- Salt
- Black pepper to taste
Peanut Sauce
- ½ cup creamy peanut butter
- 1 teaspoon honey
- 1 teaspoon hot sauce sriracha or more if like spicy
- 1 teaspoon Lime juice
- 1 teaspoon oil
- Cold water as needed
Lettuce Wraps
- 1 large butter lettuce boston bib or large romaine lettuce
- 1-2 cups cabbage slaw
- 1-2 cups carrot matchsticks
- 1 medium red bell pepper red cut into thin slices
- ½ cup red onion diced fine
- Lime wedges for serving
- Sesame seeds, roasted peanuts for garnish
Instructions
- Rinse, dry, and remove the shrimp tails.
- In a large bowl, mix the marinade ingredients. Add the shrimp and toss to coat evenly.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Blend all the peanut sauce ingredients in a food processor until smooth and creamy. Start with a small amount of water, then add more for a thinner texture if needed.
- In a large skillet over medium-high heat, cook the shrimp for 1–2 minutes per side (2–3 minutes for very large shrimp) until pink and opaque.
- Layer cabbage or coleslaw, bell peppers, carrots, onions, and cilantro onto lettuce leaves.
- Add 3–4 shrimp per wrap and drizzle with peanut sauce. Garnish with sliced green onions and sesame seeds. Serve immediately.
Notes
- Wash and dry your lettuce leaves. I like to wash mine and place between paper towels until ready to use.
- Watch the pan as the shrimp cooks. It will be fast. Remove the shrimp once they are bright pink and opaque. Don’t over cook them as they will be tough.
- When making the peanut sauce, be careful not to add too much water or olive oil or it will separate. If this happens, stir in a teaspoon of peanut butter.
- Substitute romaine lettuce in a pinch. They will just be more of a boat and not a wrap. Or you can chop everything up and turn it into a salad.
- Don’t like shrimp? Switch it out for ground turkey or ground pork.
- For quicker prep time, use pre-cooked shrimp and just toss in sauce before adding to the lettuce cups.
Nutrition
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