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.

Course Appetizer, Main Course

Cuisine Thai

Diet Gluten Free

Prep Time 10

Cook Time 7

Total Time 17

Servings servings

Calories 308kcal

Author Yumna Jawad

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 grated fresh ginger
2 garlic cloves grated

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

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.

Video

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