Shrimp Lettuce Wraps

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Seared shrimp with a delicious peanut sauce in bib or romaine lettuce cups. Can be served warm or cold.

Prep Time15

Cook Time3

Marinating1

Total Time1 18

Course: Appetizer, Lunch, Main Course, Seafood

Cuisine: American, Asian, Canadian

Keyword: easy shrimp recipes, healthy shrimp recipe, lettuce wraps with shrimp, peanut sauce, shrimp lettuce wraps, shrimp lettuce wraps with peanut sauce, what to make with shrimp

Servings:

Calories: 257kcal

Ingredients

Marinated Shrimp

454 g raw peeled and deveined shrimp about 1 lb
2 tsp sesame oil divided
2 tsp fresh ginger, minced
1 clove garlic, finely minced
½ lime, juiced about 1 Tbsp
salt and pepper

Peanut Sauce

2 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp smooth peanut butter
1 Tbsp minced ginger
2 cloves garlic
2 tsp rice vinegar or a little less regular vinegar
½ lime, juiced about 1 Tbsp
½ tsp white sugar
pinch of salt

Lettuce Wraps

1 - 2 heads Boston Bib or Romaine Lettuce see note
2-3 radishes or 1 spring turnip
1 carrot
1 kohlrabi or jicama, optional
½ sweet red pepper
¼ red onion
4 green onions
¼ cup chopped peanuts
fresh chopped cilantro

Instructions

If using frozen shrimp, defrost over night in refrigerator. Rinse and drain well. Pat dry and place in bowl. Add marinade ingredients. Stir to combine, cover and marinate in refrigerator for at least one hour but not more than 2 - 3 hours.
Prepare peanut sauce by combining all ingredients in a blender or food processor. Use only 1 tsp of peanut sauce for sauce, reserve second tsp for searing the shrimp. Pulse until smooth.
Shred or julienne carrots and peppers. Thinly slice radishes, turnip, red onion and kohlrabi/jicama if using. Chop peanuts, green onions and cilantro and set aside.
Rinse lettuce and pull off 8 or 16 largest leaves. Use 8 leaves per wrap or double up lettuce for extra nutrition and more stable wraps. Spin dry or blot with paper towel. Arrange on serving platter.
Heat reserved tsp of peanut sauce in a large skillet or wok. Add shrimp, along with marinade when oil is quite hot. Sauté quickly until shrimp are pink, turning or tossing as needed. Take care not to overcook shrimp, less than a minute on each side. Add about ¾ of peanut sauce to shrimp and stir to combine and heat through, about a minute. Turn off heat and add rest of fillings, except for green onion, peanuts and cilantro. Stir, toss to combine well.
Assemble wraps by spooning filling evenly into leaves. Top with green onions, chopped peanuts and cilantro.
Serve with extra peanut sauce drizzled over top.

Notes

If you're allergic to seafood, ground turkey or chopped chicken work well in this recipe.

For a more stable (and more nutritious) wrap, use 2 lettuce leaves and stack offset for a larger filling area. Use the largest leaves for best results.

Nutrition