These Shrimp Lettuce Wraps are a fun, hands-on meal that’s light, fresh, and packed with vibrant flavor. Perfect for a quick dinner or appetizer, these wraps feature juicy shrimp sautéed in a savory-sweet sauce and served in crisp lettuce cups. Ready in under 30 minutes, these Shrimp Lettuce Wraps are a crowd-pleaser.

Why You’ll Love This Shrimp Lettuce Wraps

• Fresh & Light: Crisp lettuce and lean protein won’t weigh you down.
• Fantastic Texture: Cool crunch, tender shrimp, and pops from veggies.
• Seriously Versatile: Easy to swap proteins or adjust spice levels.
• Easy Clean-up: One skillet and minimal utensils required.

Ingredients & Tools

• 1 lb raw shrimp, peeled and deveined
• 1 head butter lettuce or bibb lettuce
• 2 tbsp vegetable or avocado oil
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup soy sauce or tamari
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 cup red bell pepper, finely diced
• 1/2 cup water chestnuts, chopped
• 2 green onions, thinly sliced
• 1 tbsp sesame seeds, for garnish
• 1 lime, cut into wedges

Tools: A large skillet or wok, a medium bowl for mixing the sauce, a sharp knife, and a cutting board.

Notes: Use fresh, wild-caught shrimp for best flavor and texture. Don’t skip the fresh ginger and garlic—they form the aromatic base.

Nutrition (per serving)

Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Pat your shrimp completely dry. This is the single most important step for getting a good sear on your shrimp instead of steaming them. Use paper towels and really press to remove all surface moisture.
• Have your sauce mixed and ready to go. Once the shrimp hit the pan, things move quickly. Having your sauce pre-mixed in a bowl means you can just pour it in without fumbling with bottles.
• Choose the right lettuce. Butter lettuce or bibb lettuce are my top picks because their leaves are soft, pliable, and cup-shaped, making them perfect vessels. Iceberg can work for crunch, but it’s harder to fold.
• Don’t forget the garnishes. The fresh herbs, a squeeze of lime, and a sprinkle of sesame seeds at the end aren’t just for looks—they add crucial layers of freshness and texture that complete the dish.

Storage & Freshness Guide

• Fridge: Store shrimp filling and lettuce separately in airtight containers for up to 2 days.
• Freezer: Not recommended; shrimp and veggies can become mushy upon thawing.
• Reviving: Reheat filling gently in a skillet with a splash of water to prevent drying.

Serving Suggestions

Complementary Dishes

• Jasmine Rice — A small bowl of fluffy jasmine rice on the side is perfect for soaking up any extra sauce and makes the meal a bit more substantial.
• Quick-Pickled Vegetables — Some thinly sliced cucumbers and carrots quick-pickled in rice vinegar and a pinch of sugar add a fantastic tangy crunch that cuts through the richness.
• Edamame with Sea Salt — A simple bowl of steamed edamame sprinkled with flaky salt is an easy, protein-packed starter that fits the theme perfectly.

Drinks

• Iced Green Tea with Mint — The clean, slightly bitter notes of green tea and the freshness of mint are a brilliant, non-alcoholic pairing that cleanses the palate between bites.
• Crisp Lager or Pilsner — The light, effervescent quality of a cold lager helps to cut through the savory, umami-rich sauce beautifully.
• Gewürztraminer — If you’re a wine person, a slightly off-dry Gewürztraminer has lovely lychee and spice notes that complement the ginger and garlic in the wraps.

Something Sweet

• Mango Sticky Rice — The sweet, creamy coconut flavor and chewy texture of mango sticky rice is a classic and delightful way to end this Southeast Asian-inspired meal.
• Lychee Sorbet — A few scoops of light, floral lychee sorbet are incredibly refreshing and not too heavy, making it a perfect palate cleanser.
• Fortune Cookies — Keep it simple and fun! A few fortune cookies with your tea or coffee add a sweet, crunchy finish and a bit of whimsy.

Top Mistakes to Avoid

• Overcooking the shrimp. Shrimp cook incredibly fast and become rubbery and tough if left on the heat for too long. The moment they curl into a “C” shape and turn opaque, they’re done. I’ve messed this up before too, and it really changes the texture.
• Using wet shrimp. If you don’t pat your shrimp dry, they will steam in their own moisture instead of searing. You’ll miss out on that lovely caramelized flavor and end up with a watery sauce.
• Skimping on the aromatics. That initial sauté of garlic and ginger is what builds the foundational flavor of the entire dish. If you rush it or use too little, the final result will taste flat.
• Choosing the wrong lettuce. A stiff, rigid lettuce leaf like romaine will crack and break when you try to fold it. Go for soft, pliable leaves that can cradle the filling like a taco.

Expert Tips

• Tip: For an extra layer of flavor, marinate your shrimp. Toss the raw, dried shrimp with a tablespoon of the sauce and let it sit for 15 minutes in the fridge before cooking. It gives them a deeper, more seasoned taste from the inside out.
• Tip: If you want a bit of heat, add a teaspoon of sriracha or a pinch of red pepper flakes to your sauce mixture. It introduces a gentle warmth that plays really well with the sweetness of the hoisin.
• Tip: To make this ahead, you can cook the shrimp filling completely and store it in the fridge for up to two days. Reheat it gently in a skillet before serving. Just keep the lettuce and garnishes separate until you’re ready to eat.
• Tip: If your sauce seems a little too thin after combining everything, create a quick slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water. Stir it into the simmering sauce, and it will thicken up in under a minute.

How to Make Shrimp Lettuce Wraps