Asian Shrimp Lettuce Wraps
These light and tasty shrimp lettuce wraps are full of tender shrimp and crisp veggies with a salty sweet peanut sauce. Perfect for lunch!
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Servings: 10
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
Serving: 1 | Calories: 140kcal | Carbohydrates: 7g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 73mg | Sodium: 133mg | Potassium: 291mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2289IU | Vitamin C: 22mg | Calcium: 48mg | Iron: 1mg