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Ready to serve in minutes, these low carb shrimp lettuce wraps make for a delicious and healthy main, quick lunch or appetizer. Served with a spicy Thai peanut sauce, they are light, refreshing and so tasty!
Ingredients & substitutions
- Shrimp: Use small or medium sized shrimp so that they fit easily into the lettuce wraps. Peel and devein them (if necessary) before seasoning and quickly cooking.
- Lettuce: Butter lettuce is best to use for lettuce wraps as the leaves are fairly large, and they are also pliable to hold the fillings. It’s also known as Boston or Bibb lettuce.
- Vegetables: Scallions, red bell pepper and carrots.
- Spicy peanut dipping sauce: Peanut butter, water, sriracha, soy sauce, sesame oil, ginger and garlic.
How to make shrimp lettuce wraps
- Cook the shrimp on both sides until pink; then set aside.
- Add the vegetables to the the same skillet.
- Cook until softened but still crisp.
- Add the shrimp back to the pan to heat through. Then you’re ready to serve the shrimp mixture on the lettuce wraps with the spicy peanut dip.
Tips for making the lettuce wraps
- Use small or medium sized shrimp. To get that perfect bite of shrimp and vegetables, it helps to use the smaller size. This makes them easier to serve on the lettuce wraps and easier to eat. You can also just cut the shrimp into smaller sizes.
- Don’t over cook the shrimp. Shrimp doesn’t need a lot of cooking time. To avoid rubbery dried shrimp, keep an eye on it and cook just until it turns opaque pink.
- Adjust the spice levels. The peanut sauce is a little spicy as it has sriracha in it. If you are very sensitive to heat you can leave this out, or add in a little extra to amp up the flavors.
- Use a different protein. Shrimp is delicious in these lettuce wraps, but shredded chicken works great too. Make a vegan version by using tofu or chickpeas.
Frequently asked questions
The lettuce wraps are best assembled just before serving, but you can make the shrimp filling and peanut sauce ahead of time. The shrimp and veggies will keep well in the fridge for 3 to 4 days and can be enjoyed cold or quickly reheated on the stovetop. The peanut sauce will keep well in the fridge for up to a week.
Fresh shrimp generally have a better texture than frozen, but both will work well in this recipe. If using frozen shrimp, thaw them fully and pat them dry before seasoning and cooking.
These spicy shrimp lettuce wraps are so easy and quick to make, and the flavors are so fresh. Perfect for a quick lunch, a crowd pleasing appetizer, or as a main meal, there’s no bad time for these!
More appetizer ideas:
- Chicken Taco Cups
- Salmon Cakes
- Vegetarian Stuffed Mushrooms
- Spanakopita Triangles
- Air Fryer Cauliflower Tater Tots
If you try this healthy-ish feel good Shrimp Lettuce Wraps recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Shrimp Lettuce Wraps
For the spicy peanut dipping sauce:
For the wraps:
- 1 pound small/medium shrimp peeled and deveined
- Kosher salt to taste
- freshly cracked 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 chopped carrots
- Fresh cilantro for garnish
- 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.