Tender lettuce leaves filled with juicy shrimp, crisp carrots, bright cabbage, and sweet red bell pepper, all tossed in a creamy peanut sauce. These Asian shrimp lettuce wraps are a light, flavorful option for lunch or a quick dinner.
Lettuce wraps have become my go-to lately—whether it’s a New Year push for healthier meals or just craving something fresh, I keep turning to crisp leaves as an easy vessel for flavorful fillings.
I recently tried buffalo chicken lettuce wraps and loved them. They’re more exciting than a salad but still keep the greens front and center.
Since my husband loves shrimp, I decided to make a shrimp version. They turned out amazing—plump shrimp, crunchy vegetables, and a silky peanut sauce that ties everything together.
These healthy wraps are satisfying without being heavy. Serve them as a light meal, a party appetizer, or a low-carb weeknight dinner.
Pair them with other small bites for a tapas-style spread, or serve alongside simple sides to keep the meal light and fresh.
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See the recipe card for full ingredient amounts and complete instructions.
Ingredient Notes
- Shrimp – Use raw, peeled and deveined shrimp. A 31/40 count works well for bite-sized wraps; if you use larger shrimp, cut them into pieces before assembling.
- Lettuce – Choose a tender, wide-leaf variety for easy wrapping. Butter lettuce or bibb lettuce are ideal for stuffing.
- Peanut butter – Creamy peanut butter blends smoothest into the sauce. Crunchy will work but the chunks will be processed or chopped in the blender.
- Hot sauce – Sriracha is a great choice, but Tabasco or a sweet chili paste can be used depending on your heat preference.
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How To Make Asian Shrimp Lettuce Wraps
- Rinse, pat dry, and remove shrimp tails. In a large bowl, combine the marinade ingredients, toss the shrimp to coat, cover, and refrigerate for 30 minutes.
- Blend the peanut sauce ingredients in a food processor until smooth. Add water a little at a time to reach the desired consistency.
- Heat a large skillet over medium-high and cook the shrimp 1–2 minutes per side (2–3 minutes for very large shrimp) until pink and opaque.
- Assemble: layer cabbage or coleslaw, bell pepper, carrots, red onion, and cilantro in each lettuce leaf. Add 3–4 shrimp per wrap, drizzle with peanut sauce, and garnish with green onions and sesame seeds. Serve immediately.
Refer to the recipe card below for full measurements and detailed instructions.
Storage
Prepared vegetables (cabbage, peppers, carrots) will keep in the refrigerator for 3–4 days. Store cooked shrimp in an airtight container for up to 3 days.
Assembled lettuce wraps are best eaten right away; the leaves can become soggy or tear if left sitting for too long.
Serving Suggestions
Add extra crunch with water chestnuts, crispy rice noodles, or toasted sesame seeds.
If you prefer, swap the peanut sauce for a sweet and sour sauce for a different flavor profile.
These wraps work well on a party menu alongside other small bites or served with simple sides for a light meal.
Peanut Sauce
For the best flavor use fresh lime juice and chill the sauce for 15–30 minutes to let the flavors meld. The sauce keeps in an airtight container in the fridge for up to 5 days.
If you want a simpler option, combine soy sauce, sesame oil, and rice vinegar, or use a jarred hoisin sauce in a pinch.
Recipe Tips & Tricks
- Wash and dry lettuce leaves thoroughly. I like to layer them between paper towels until ready to use.
- Shrimp cook quickly—remove them once they are bright pink and opaque to avoid toughness.
- When thinning the peanut sauce, add water sparingly. If the sauce separates, stir in a teaspoon of peanut butter to bring it back together.
- In a pinch, romaine works as a sturdier “boat” but won’t wrap as neatly. You can also chop the components and serve as a salad.
- Not a shrimp fan? Substitute ground turkey or pork, or use pre-cooked shrimp for faster prep.
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These low-carb shrimp lettuce wraps make a delicious, quick lunch or a light dinner.
Asian Shrimp Lettuce Wraps
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Ingredients
- 1 pound shrimp I used 31/40, frozen and thawed
Shrimp Marinade
- 1 tablespoon garlic minced
- 1 tablespoon lime juice
- 1 teaspoon olive oil
- Salt
- Black pepper to taste
Peanut Sauce
- ½ cup creamy peanut butter
- 1 teaspoon honey
- 1 teaspoon hot sauce sriracha or more if you like it spicy
- 1 teaspoon lime juice
- 1 teaspoon oil
- Cold water as needed
Lettuce Wraps
- 1 large butter lettuce boston bib or large romaine lettuce
- 1-2 cups cabbage slaw
- 1-2 cups carrot matchsticks
- 1 medium red bell pepper cut into thin slices
- ½ cup red onion diced fine
- Lime wedges for serving
- Sesame seeds, roasted peanuts for garnish
Instructions
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Rinse, dry, and remove the shrimp tails.
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Combine the marinade ingredients in a bowl, add the shrimp, and toss to coat.
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Cover and refrigerate for 30 minutes.
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Blend the peanut sauce until smooth, thinning with cold water as needed.
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Cook the shrimp in a hot skillet 1–2 minutes per side until opaque and pink.
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Arrange the slaw and vegetables in lettuce leaves, top with shrimp, drizzle with sauce, and garnish. Serve immediately.
Notes
- Wash and dry lettuce leaves and store between paper towels until ready to use.
- Keep a close eye on the shrimp while cooking to avoid overcooking.
- If the peanut sauce separates, whisk in a teaspoon of peanut butter to re-emulsify.
- Romaine can be used as a sturdier alternative; chop everything for a salad if preferred.
- Swap shrimp for ground turkey or pork if desired.
- For faster prep, use pre-cooked shrimp and toss with sauce before assembling.
Nutrition
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