Go Back
+ servings
A shrimp lettuce wrap beside a pinch bowl of peanut sauce.
Print Recipe
5 from 2 votes

Shrimp Lettuce Wraps

Made with fresh and simple ingredients, these Shrimp Lettuce Wraps are an easy but delicious meal for busy weeknights. It comes together so quickly and makes for a satisfying meal. Whether you plan on serving this recipe as a main course or as an appetizer, these lettuce wraps with shrimp and vegetables are going to be a hit!
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 292kcal
Author: Justin Coit

Equipment

  • Large skillet

Ingredients

  • 1 tbsp olive oil
  • 1 lb large raw shrimp peeled and deveined
  • 1 red bell pepper sliced thin
  • 2 cloves garlic minced
  • 1 zucchini sliced thin
  • 1 carrot sliced thin
  • ¼ onion sliced thin
  • ¼ cup soy sauce
  • 1 tsp minced ginger
  • 1 tsp red chili pepper Fresno pepper
  • ½ tsp cumin
  • 1 head Boston lettuce or butter lettuce

Peanut Sauce:

  • 4 tbsp peanut butter
  • 2 tsp rice vinegar
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1 clove garlic grated
  • ½ tsp ginger grated

Garnish:

  • Green onion sliced thin

Instructions

  • To make the peanut sauce, combine all of the sauce ingredients in a bowl and whisk until well combined.
  • Pat all of the shrimp with a paper towel to remove as much moisture from them as possible. Heat the oil in a pan over medium high heat and add the shrimp. Cook the shrimp for 2 minutes per side until golden. Set aside.
  • In the same pan add the onion, bell pepper, zucchini, carrot, and cucumber. Cook for 2-3 minutes until the vegetables have softened slightly. Then add the garlic, red chili, ginger and cumin and saute for another minute. Add the soy sauce and shrimp back into the pan toss to warm through.
  • To assemble the lettuce wraps, spoon several helpings of the shrimp mixture onto each large leaf of lettuce. Garnish with sliced green onion and a drizzle of the peanut sauce.

Video

Notes

  • Do not skip patting dry the shrimp. If the shrimps are wet, they will steam in the pan, and you will not get a nice sear on the shrimps.
  • If you’re not a fan of peanut butter, you can use any other nut butter in its place.
  • I like using fresh ginger for this recipe. The easiest way to peel the ginger to grate is by scraping the ginger with the back of the spoon.
  • Keep a close eye on the shrimp. The size of the shrimp will affect its cooking time. Cook until the shrimp is opaque to avoid the shrimp becoming rubbery. 
  • For an extra crunch, you can top the shrimp and lettuce wraps with peanuts or cashews. 
  • If you'd like to add a spicy kick to this, you can add a tablespoon or two of sriracha into your sauce.

Nutrition

Calories: 292kcal | Carbohydrates: 22g | Protein: 24g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 2299mg | Potassium: 664mg | Fiber: 3g | Sugar: 15g | Vitamin A: 5146IU | Vitamin C: 52mg | Calcium: 112mg | Iron: 2mg