Shrimp lettuce wraps are a light, refreshing meal that pairs tender, seasoned shrimp with crisp lettuce leaves, fresh vegetables, and a tangy sauce. Ideal for spring and summer, this recipe highlights bright, seasonal produce and offers a satisfying balance of lean protein and crunchy greens for a healthy, flavorful dish.
Shrimp lettuce Wrap Ingredients
Shrimp:
- 1 lb shrimp (peeled & deveined)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon sriracha (optional for heat)
- ½ teaspoon fresh ginger, grated
- Salt & pepper to taste
Wraps:
- 1 head butter lettuce or romaine leaves
- 1 cup shredded carrots
- ½ cup red bell pepper, thinly sliced
- ½ cup cucumber, thinly sliced
- ¼ cup chopped cilantro
- ¼ cup chopped peanuts (optional)
- Lime wedges for serving
Sauce:
- ¼ cup Greek yogurt or mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1 teaspoon sriracha (optional)
- Salt to taste
Instructions
- Cook the shrimp
- Heat olive oil in a skillet over medium heat.
- Add the minced garlic and grated ginger and sauté for about 30 seconds until fragrant.
- Toss in the shrimp, soy sauce, honey, and sriracha. Cook 2–3 minutes per side, until the shrimp turn pink and opaque.
- Season with salt and pepper, then remove from heat.
- Make the sauce
- Whisk together Greek yogurt (or mayo), lime juice, honey, sriracha, and a pinch of salt in a small bowl. Adjust sweetness or heat to taste.
- Assemble the wraps
- Separate and rinse lettuce leaves, then pat dry.
- Place several cooked shrimp in each leaf.
- Top with shredded carrots, red pepper, cucumber, cilantro, and chopped peanuts if using.
- Drizzle with the prepared sauce and finish with a squeeze of lime.
- Serve
- Serve immediately while the shrimp are warm. These wraps make a fresh appetizer or a light main course.
Enjoy these shrimp lettuce wraps as a quick, healthy option for warm-weather lunches, dinners, or casual entertaining. They’re easy to scale up for guests and pair nicely with simple sides like a crisp salad or steamed rice if you want a heartier meal.
Shrimp lettuce Wrap
Angela Coleby
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Ingredients
- 1 lb Shrimp peeled & deveined
- 1 tablespoon Olive oil
- 2 Cloves garlic minced
- 1 tablespoon Soy sauce
- 1 tablespoon Honey
- 1 teaspoon Sriracha optional
- ½ teaspoon Ginger grated
- 1 Head butter lettuce or romaine leaves
- 1 cup Shredded carrots
- ½ cup Red bell pepper thinly sliced
- ½ cup Cucumber thinly sliced
- ¼ cup Chopped cilantro
- ¼ cup Chopped peanuts optional
- Lime wedges for serving
- ¼ cup Greek yogurt or mayo
- 1 tablespoon Lime juice
- 1 teaspoon Honey
- 1 teaspoon Sriracha optional
Instructions
-
Cook the Shrimp
Heat olive oil in a pan over medium heat. Add garlic and ginger and sauté for 30 seconds.
Add shrimp, soy sauce, honey, and sriracha. Cook 2–3 minutes per side until shrimp are pink and opaque. Remove from heat.
-
Prepare the Sauce
Whisk Greek yogurt (or mayo) with lime juice, honey, sriracha, and salt until smooth.
-
Assemble the Wraps
Place shrimp into each lettuce leaf and top with carrots, bell pepper, cucumber, cilantro, and peanuts. Drizzle with sauce and serve with lime wedges.
-
Serve & Enjoy
Serve immediately for best texture and flavor.
Nutrition
Nutrition estimates are provided by an online nutrition calculator and should be used as a guideline.