Name: Shrimp Lettuce Wraps
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: 1 lb shrimp, peeled and deveined; 1 tbsp olive oil or sesame oil; 2 cloves garlic, minced; 1 tsp fresh ginger, minced; 2 tbsp soy sauce; 1 tbsp lime juice; 1 tsp honey or sugar; 8–10 lettuce leaves (butter lettuce or romaine); 1/2 cup shredded carrots; 1/2 cucumber, sliced or julienned; 2 green onions, chopped; 1 tbsp sesame seeds (optional)

Jump to Recipe·Leave a Review

I like making these shrimp lettuce wraps when I want something light, fresh, and full of flavor. The juicy shrimp paired with crisp lettuce and a savory sauce creates a dish that feels refreshing yet satisfying.

Why You’ll Love This Recipe

I enjoy how quick and easy this recipe is to prepare while still delivering bold flavors. The lettuce adds a nice crunch and keeps the dish light, while the shrimp brings a delicious, savory element. I also appreciate how customizable it is with different sauces and toppings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

shrimp (peeled and deveined)
olive oil or sesame oil
garlic
ginger
soy sauce
lime juice
honey or sugar
lettuce leaves (such as butter lettuce or romaine)
shredded carrots
cucumber
green onions
sesame seeds (optional)

Directions

I start by heating oil in a pan and sautéing minced garlic and ginger until fragrant.

Then I add the shrimp and cook for about 2–3 minutes per side until they turn pink and are fully cooked.

I stir in soy sauce, lime juice, and a bit of honey or sugar, letting everything cook together for another minute so the shrimp absorbs the flavors.

While the shrimp cooks, I prepare the lettuce leaves and arrange them on a plate.

I fill each lettuce leaf with the cooked shrimp, then top with shredded carrots, cucumber, and green onions. I sometimes sprinkle sesame seeds on top before serving.

Servings and timing

I usually get about 3–4 servings from this recipe.
Preparation and cooking take around 20 minutes total.

Variations

I sometimes add chili flakes or sriracha for extra heat. When I want more crunch, I include chopped peanuts or cashews. I also like adding a drizzle of hoisin or peanut sauce for a richer flavor.

storage/reheating

I store the shrimp filling in an airtight container in the refrigerator for up to 2 days. I reheat it gently in a pan and assemble the wraps fresh to keep the lettuce crisp.

FAQs

What type of lettuce works best?

I prefer butter lettuce because it’s soft and easy to wrap, but romaine also works well.

Can I use frozen shrimp?

I often use frozen shrimp, just making sure to thaw and drain them properly.

Can I make this ahead of time?

I prepare the shrimp filling in advance but assemble the wraps just before serving.

How do I keep the wraps from getting soggy?

I keep the filling separate and add it to the lettuce right before eating.

Can I make this dish spicy?

I add chili flakes, hot sauce, or fresh chili when I want extra heat.

Conclusion

I find these shrimp lettuce wraps to be a fresh, flavorful, and easy dish that’s perfect for quick meals or light dinners. They’re simple to prepare, customizable, and always a refreshing option.

Shrimp Lettuce Wraps

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Light and flavorful shrimp lettuce wraps made with juicy shrimp, crisp vegetables, and a savory sauce for a refreshing yet satisfying meal.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 3–4 servings
Category: Main Course
Method: Stir-Frying
Cuisine: Asian-Inspired
Diet: Low Calorie

Ingredients

1 lb shrimp, peeled and deveined
1 tbsp olive oil or sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, minced
2 tbsp soy sauce
1 tbsp lime juice
1 tsp honey or sugar
8–10 lettuce leaves (butter lettuce or romaine)
1/2 cup shredded carrots
1/2 cucumber, sliced or julienned
2 green onions, chopped
1 tbsp sesame seeds (optional)

Cook Mode Prevent your screen from going dark

Instructions

Heat oil in a pan over medium heat and sauté minced garlic and ginger until fragrant.
Add shrimp and cook for 2–3 minutes per side until pink and fully cooked.
Stir in soy sauce, lime juice, and honey or sugar, cooking for another minute to coat the shrimp.
Prepare and arrange lettuce leaves on a serving plate.
Fill each lettuce leaf with shrimp.
Top with shredded carrots, cucumber, and green onions.
Sprinkle with sesame seeds if desired and serve immediately.