Shrimp Lettuce Wraps
Updated Jun 27, 2025
These shrimp lettuce wraps are made with pan-seared shrimp and veggies and are served on lettuce with a spicy peanut sauce on the side.
This post may contain affiliate links. Please read our disclosure policy.

Jump to Section
Shrimp Lettuce Wraps are So Good!
Shrimp lettuce wraps always sound like something I should order at a restaurant, but they’re actually super easy to make at home.
This version has sautéed shrimp, veggies, and a spicy peanut sauce that I could eat with a spoon. These lettuce wraps make a great lunch or dinner when you’re tired of the usual.
Happy Cooking!
– Yumna
Shrimp Lettuce Wrap Ingredients
- Shrimp: I like to use small or medium sized shrimp so that they fit easily into the lettuce wraps, just be sure to peel and devein them (if necessary) before seasoning and cooking.
- Lettuce: Butter lettuce is my go-to for lettuce wraps but bibb or iceberg lettuce will work, too.
- Vegetables: This recipe calls for scallions, red bell peppers, and carrots, but feel free to swap in red onion if you prefer.
- Spicy peanut dipping sauce: The sauce here is a mixture of peanut butter, sriracha, soy sauce, sesame oil, ginger, and garlic. Trade tamari for soy sauce to make it gluten-free!
How to Make Shrimp Lettuce Wraps
Make the Peanut Dip
Make the Lettuce Wraps
Shrimp Lettuce Wrap Recipe
These shrimp lettuce wraps are made with pan-seared shrimp and veggies and are served on lettuce with a spicy peanut sauce on the side.
Video
Ingredients
For the spicy peanut dipping sauce:
- ¼ cup creamy peanut butter
- ¼ cup water
- 1 tablespoon sriracha
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon fresh ginger grated
- 2 garlic cloves grated
For the wraps:
- 1 pound small/medium shrimp peeled and deveined
- Kosher salt to taste
- black pepper to taste
- 8 leaves butter lettuce
- 2 tablespoons olive oil divided
- 4 scallions ends trimmed and thinly sliced
- 1 medium red bell pepper chopped
- ½ cup carrots chopped
- Fresh cilantro for garnish
Instructions
- Make the peanut sauce. Whisk together all ingredients, adding more water to reach desired consistency, if needed.
- Pat shrimp dry with a paper towel and season on both sides with salt and pepper. Arrange lettuce leaves on a serving platter.
- Heat 1 tablespoon oil in a large skillet over medium high heat. Add shrimp and cook until pink, 2 minutes per side. Transfer to a plate and set aside.
- In same skillet, heat remaining 1 tablespoon olive oil and add scallions, peppers, and carrots. Cook until veggies are slightly softened but still crisp, 3 minutes. Add shrimp back and cook until heated through.
- Divide shrimp and veggies between lettuce leaves. Garnish with fresh cilantro and serve with peanut sauce.
Notes
Make ahead: The shrimp filling can be made 3 to 4 days ahead of time and stored in the ridge. The peanut dressing will keep well for up to a week.
Nutrition
Calories: 308kcal, Carbohydrates: 9g, Protein: 29g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Cholesterol: 286mg, Sodium: 1317mg, Potassium: 436mg, Fiber: 3g, Sugar: 4g, Vitamin A: 4723IU, Vitamin C: 50mg, Calcium: 202mg, Iron: 4mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Use small or medium sized shrimp. To get that perfect bite of shrimp and vegetables, it helps to use shrimp on the smaller size. This makes them easier to serve on the lettuce wraps and easier to eat!
- Don’t overcook your shrimp. Shrimp doesn’t need a lot of cooking time, so to avoid rubbery dried shrimp, keep an eye on it and cook just until it turns opaque pink.
Serving Ideas
- Serve with Cauliflower Fried Rice. Fried rice and lettuce wraps are a match made in heaven, so when I’m looking to keep things light and fresh, I love to whip up a bowl of delicious (plant-based) cauliflower fried rice!
- Make a cucumber side salad. There’s nothing I love more than a side salad that’ll come together in less than 5-minutes, and my creamy cucumber salad is just that. It’s the perfect, vibrant crunchy accompaniment to these shrimp lettuce wraps!
- Try an edamame appetizer. One of my favorite light snacks to munch on is a big bowl of seasoned edamame, and my go-to homemade chili sauce edamame is the perfect Asian-inspired finger food to enjoy alongside your shrimp.
Comments
This was a great success! As usual I follow your recipes exactly step by step and the sauce is yummy as well. Light and filling at the same time. Thanks alot for making my cooking life easier!
Yay! That’s perfect. You’re so welcome!
Hi Yumna! I came across your page and decided to try these shrimp lettuce wraps. I was making the wraps only because I only had ingredients for that. Because I didn’t do the sauce, I did sprinkle some teriyaki sauce at the end to give it some additional flavor. I also added some onion and mushroom to the peppers because I seem to like those on everything lol. A very filing and easy peasy recipe and oh so good! I’m looking forward to trying some more of your recipes.
The teriyaki sauce was the way to go! I’m glad you found this recipe to be that way. Hope you enjoy the other recipes too!