These shrimp lettuce wraps have succulent shrimp, fresh butter lettuce, and crunchy veggies with the perfect sweet and savory peanut sauce for dipping.
I don’t know about you, but on a hot summer night, the last thing I want to do is heat up the kitchen.
These shrimp lettuce wraps with peanut sauce make for the perfect, light-but-satisfying dinner.
They have a harmonious blend of flavors and textures, with tender shrimp seasoned with earthy garlic and ginger, fresh butter lettuce leaves, and lots of fresh veggies (like cabbage, carrots, and bell pepper,) all drizzled with a sweet and spicy peanut sauce, made with peanut butter, honey, spicy sriracha.
Since shrimp cook up quickly, and the sauce can be made ahead of time, these shrimp lettuce wraps make a perfectly easy, and impressive dish for your next backyard BBQ or dinner party!
When the weather gets hot, keep your cool and try these easy and tasty shrimp lettuce wraps!
Table of Contents
Ingredients for shrimp lettuce wraps
For shrimp:
- Large shrimp (peeled and deveined) – You can find shrimp already peeled and deveined in most major grocery stores, or simply as your fishmonger to help!
- Fresh garlic – This will add earthiness to the shrimp.
- Grated ginger – Ginger will add a sweet and spicy kick.
- Lime juice – Fresh is best! The lime juice will add a fresh burst of citrus.
- Olive oil – Our fat of choice for cooking the shrimp.
- Kosher salt and black pepper – Kosher salt and black pepper are necessary to help enhance all of the flavors!
For peanut sauce:
- Creamy peanut butter – Creamy peanut butter will add a sweet and savory flavor, along with a luscious texture to the sauce.
- Honey – Honey will add sweetness to the sauce.
- Sriracha – Sriracha will add a spicy and garlicky kick.
- Lime juice – Fresh is best! The lime juice will add a fresh burst of citrus.
- Cold water – Cold water will help thin out the sauce to the perfect consistency.
- Oil – Oil will help bring all of the flavors together in the sauce.
For assembly:
- Butter lettuce leaves – These can be found in most major grocery stores!
- Veggies – I’ve used a blend of cabbage slaw, carrot matchsticks, thinly sliced red bell pepper, and red onion for a delicious variation of flavors and textures.
- Toppings – My favorite toppings are lime wedges, and chopped peanuts or sesame seeds.
What is butter lettuce?
Despite its name, butter lettuce doesn’t taste like butter!
It’s a wide leaf lettuce, that is both soft (“buttery”) and crunchy, and perfect for use as a cup for fillings.
If you can’t find butter lettuce at your local grocery store, no worries! You can substitute romaine lettuce leaves instead.
Other proteins
My favorite protein for these shrimp lettuce wraps is, well, shrimp! But if you’re not a fan of shrimp, that’s ok! Here are some great alternative proteins to use in these wraps:
- Chicken thighs
- Tofu
- Ground turkey or chicken
- Thinly sliced pork
Storage and leftovers
These wraps are best eaten when they’re made.
You can make and store the peanut sauce separately in a container with a fitted lid for up to 4 days.
You can also cook the protein and store that separately in the refrigerator in an airtight container for up to 3 days.
More wrap recipes
- Need the ultimate copycat recipe? Try my P.F. Chang’s Chicken Lettuce Wraps
- Looking for a classic? Try my Buffalo Chicken Wrap
- Want something savory and complex? Try my Thai Ground Chicken Lettuce Cups
- Craving something with Middle Eastern flavors? Try my Spiced Chicken Shawarma Wraps
Shrimp Lettuce Wraps
Ingredients
For shrimp:
- 1 pound large shrimp peeled and deveined
- 1 tablespoon minced garlic
- 1 tablespoon lime juice
- 1 teaspoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
For peanut sauce:
- 1/2 cup creamy peanut butter
- 1 teaspoon honey
- 1 teaspoon sriracha
- 1 teaspoon lime juice
- 1 teaspoon olive oil
- Cold water as needed
For assembly:
- 1 large head butter lettuce
- 2 cups thinly sliced cabbage slaw
- 1 cup matchstick carrots
- 1 cup thinly sliced red bell pepper
- 1/2 cup diced red onion
- Chopped peanuts optional, for topping
- Sesame seeds optional, for topping
- Minced cilantro for topping
- Lime wedges for serving
Instructions
For shrimp:
- In a medium sized mixing bowl add shrimp, garlic, lime juice, olive oil, kosher salt, and black pepper.
- Stir to combine, cover with plastic wrap, and add to the refrigerator for 30 minutes.
- When you're ready to cook the shrimp, add a large 12-inch skillet over medium high heat.
- Add the shrimp and cook for a few minutes per side, or until the shrimp are pink and firm in texture.
- When fully cooked, remove from heat and set aside while you prepare the peanut sauce and slaw.
For peanut sauce:
- In a food processor add all the ingredients except the water and blend until smooth.
- Add water if you want the sauce to be thinner.
- If you don't own a food processor you can whisk together the sauce.
For assembly:
- Pull the leaves off the butter lettuce and set it on a plate.
- In a large mixing bowl toss together the sliced cabbage, carrots, red bell pepper, and red onion.
- Lay out a butter lettuce leaf, top with a spoonful of vegetables, cooked shrimp, and a drizzle of peanut sauce.
- Top with crushed peanuts, sesame seeds, cilantro, and lime if desired.
Nutrition
