Low-carb shrimp lettuce wraps are quick, easy, and perfect for a busy work week meal.
Tender shrimp are cooked in a garlic peanut sauce and topped with crispy veggies. Served in lettuce leaves they make the perfect light, Asian-inspired lunch or dinner.
Holly’s Shrimply Irresistible Highlights
- Flavor: Savory, nutty, with a touch of umami flavor.
- Prep Note: Prep the lettuce leaves a day ahead and layer them with clean paper towels in the fridge to keep them crisp.
- Budget Tip: This is a great recipe for using up leftover bits of fresh veggies.
- Serving Suggestions: Shrimp lettuce wraps are a fun family meal to assemble. Set out bowls of veggies and create.
What’s In the Wrap?
- Shrimp: Choose medium-sized shrimp (16-20 shrimp per pound), or use bay shrimp (AKA salad shrimp). Larger shrimp can be cut into smaller pieces if desired.
- Lettuce: Any lettuce will work, but for the best visual presentation, use Bibb (AKA Butter lettuce)for a restaurant-style presentation.
- Veggies: Carrots, cucumbers, bell peppers, and green onions bring the color and crunch to this flavorful dish. Be sure to cut veggies into small pieces so a little gets into every bite.
- Sauce: Make the sauce from basic ingredients. Add a diced red Thai pepper or a dash of red pepper flakes for a kick of spicy heat.
How to Make Shrimp Lettuce Wraps
- Whisk sauce ingredients together until smooth.
- Cook seasoned shrimp in oil until cooked through.
- Stir in the sauce to coat shrimp, and simmer until the sauce is thickened (full recipe below).
- Divide the shrimp between lettuce leaves and serve with toppings.
Success Secrets
- A mandoline or chopper is a safe and time-saving tool to make perfect julienne cuts.
- Drizzle a little soy sauce or a squeeze of lime juice over the top of the finished shrimp wraps just before serving.
Shrimply Store It!
Store shrimp and the other ingredients in separate containers in the refrigerator for up to 4 days. Place lettuce between clean paper towels before refrigerating.
Shrimp lettuce wraps can be assembled again and enjoyed cold, or the shrimp can be reheated in the microwave. For a portable meal, fold an assembled wrap into a large low-carb wrap.
Cooked and cooled shrimp can be frozen, but won’t be as firm once thawed. Simply use them (and the rest of the ingredients) in a shrimp avocado salad.
Low Carb Shrimp Recipes to Try
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Shrimp Lettuce Wraps
Equipment
Ingredients
- 1 pound raw shrimp peeled and deveined
- 1 tablespoon olive oil
- ¼ teaspoon pepper or to taste
Sauce
- 2 tablespoons lime juice
- 2 tablespoons peanut butter
- 2 tablespoons water
- 1 tablespoon soy sauce
- 1 clove garlic minced
- 1 teaspoon minced fresh ginger
- 1 teaspoon chili paste
For serving
- 1 head Bibb lettuce
- 1 cup carrot julienne cut
- ¼ cup peanuts chopped
- 1 cup cucumber julienne cut
- 1 cup red bell pepper
- 2 stalks green onions sliced
- cilantro *optional
Instructions
- In a small bowl combine lime juice, peanut butter, water, soy sauce, minced garlic, ginger, and chili paste. Whisk together until smooth.
- Season shrimp with pepper. Heat olive oil in a skillet over medium-high heat. Add shrimp in an even layer and cook for 1-2 minutes on each side until pink and cooked through.
- Add sauce to pan, stirring to coat shrimp. Simmer for 2-3 minutes until sauce thickens.
- Divide shrimp between lettuce leaves and serve with toppings including carrot, peanuts, cucumber, red bell pepper, green onions, and optional cilantro.
Notes
- Store shrimp and other ingredients separately in the fridge for up to 4 days. Keep lettuce between paper towels.
- Reassemble wraps and serve cold or reheat the shrimp in the microwave.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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