Go Back
–+ servings
shrimp lettuce wraps

Shrimp Lettuce Wraps

Seared shrimp with a delicious peanut sauce in bib or romaine lettuce cups. Can be served warm or cold.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 minutes
Marinating 1 hour
Total Time 1 hour 18 minutes
Course Appetizer, Lunch, Main Course, Seafood
Cuisine American, Asian, Canadian
Servings 4
Calories 257 kcal

Ingredients
  

Marinated Shrimp

  • 454 g raw peeled and deveined shrimp about 1 lb
  • 2 tsp sesame oil divided - 1 tsp in marinade, 1 tsp for cooking
  • 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, reserving 1 teaspoon sesame oil for cooking. 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. 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 1 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

Calories: 257kcalCarbohydrates: 14.8gProtein: 21.1gFat: 13.4gSaturated Fat: 2.1gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 4.5gCholesterol: 165mgSodium: 1759mgFiber: 4.6gSugar: 6.4g
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
Tried this recipe?Let us know how it was!