Shrimp Lettuce Wraps

5 from 102 votes

Ready to serve in less than 20 minutes, these shrimp lettuce wraps are served with a spicy peanut dipping sauce for a bite full of flavor.

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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!

Shrimp lettuce wraps on platter served with peanut sauce
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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.
Ingredients to make the recipe before prepping

How to make shrimp lettuce wraps

  1. Cook the shrimp on both sides until pink; then set aside.
  2. Add the vegetables to the the same skillet.
  3. Cook until softened but still crisp.
  4. 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.
4 image collage to show how to cook the shrimp and the vegetables

Tips for making the lettuce wraps

  1. 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.
  2. 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.
  3. 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.
  4. 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

Can you make it ahead of time?

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.

Can you use frozen shrimp?

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.

What do you serve them with?

These shrimp lettuce wraps can easily be served by themselves with the dipping sauce. For a fuller meal they’ll work great with this Asian Noodle Salad or Cauliflower Fried Rice.

Spoon drizzling peanut sauce over shrimp lettuce wraps

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:

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Shrimp Lettuce Wraps

Ready to serve in less than 20 minutes, these shrimp lettuce wraps are served with a spicy peanut dipping sauce for a bite full of flavor.
5 from 102 votes
Servings 4 servings
Calories 308
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
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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.


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.


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.

Cuisine Thai
5 from 102 votes (101 ratings without comment)

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Recipe Rating


  1. Nina says:

    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!

    1. Yumna Jawad says:

      Yay! That’s perfect. You’re so welcome!

  2. Lynda K says:

    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.

    1. Yumna Jawad says:

      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!