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Shrimp lettuce wraps on platter served with peanut sauce
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5 from 102 votes

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.
Cuisine Thai
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 4 servings
Calories 308kcal
Author Yumna Jawad


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