Reasons I Love This Recipe:
- They’re essentially lettuce wrap shrimp tacos, and they are piled high with good-for-you ingredients that your body will crave. Carrots, avocado, scallions, cilantro, sriracha!
- Ready in less than 15 minutes, start to finish!
- They’ve got an amazing flavo thanks to the ginger marinade, fresh lime juice, and lots of fresh cilantro.
Let’s make shrimp lettuce wraps!
For more delicious and easy shrimp recipes, try my roasted Old Bay shrimp cocktail, this freeform chicken and shrimp dumpling soup, or rice bowls with shrimp and spicy mayo next.
Ingredient Notes
For the shrimp and filling
- Large shrimp, peeled and deveined – 31-40 count per pound, but you can absolutely use medium, extra large, or jumbo shrimp. This will change the number of shrimp per lettuce wrap and the cook time, but not the flavor!
- Lettuce – use something sturdy like bib or butter lettuce that can hold up to the filling. If all you’ve got is something with small leaves, turn the Asian lettuce wraps into a shrimp salad and serve on top instead!
- Kosher salt and black pepper
- Scallions, thinly sliced
- Toppings – shredded carrots, diced avocado, cilantro, limes, srirarcha
For the sauce
- Either ginger soy marinade (I love this one!) or soy sauce or coconut aminos.
Pretty simple and clean ingredients! If you use coconut aminos, this shrimp lettuce wrap recipe is gluten-free, dairy-free, and Whole30 compliant.
Don’t have cilantro? Use basil instead! Looking for other topping suggestions? Radishes, crushed peanuts, diced red onion, or pickled red onions are all excellent!
How to cook shrimp for lettuce wraps
The easiest way by far is to pan sear! Grab a nonstick skillet and cook for about 1-2 minutes per side, or about 3 minutes total.
Large shrimp (recommended here) come in a count of 31-40 per pound. If you use extra large or jumbo shrimp, cook time will take longer. Shrimp are fully cooked when they are light pink on both sides and reach an internal temperature of 120F. The longer you cook them, the tougher the shrimp become, so do NOT overcook!
Can I use frozen shrimp?
Totally! If using frozen shrimp, allow to thaw completely overnight in a refrigerator, then drain on a paper towel until all excess liquid has absorbed before cooking.
If using fresh shrimp for lettuce wraps, make sure to use within 2 days of buying to ensure freshness.
Assembling Asian lettuce wraps
We love the Asian flavor profile here! These are essentially lettuce wrap shrimp tacos and they taste just like a deconstructed banh mi sandwich. You know, except gluten-free!
First, prep all your ingredients. We like to have everything lined up in bowls to make assembly easy.
Toss cooked shrimp with ginger marinade (or soy sauce / coconut aminos), then grab lettuce leaves and begin piling on as much of each ingredient as you like!
Don’t overstuff lettuce wraps or they will completely fall apart! Think small!
Toppings for the Best Shrimp Lettuce Wrap Recipe
Crunchy shredded carrots, creamy avocado, and lots of scallions! Do NOT forget sriracha, as it adds the most pleasant heat to this shrimp lettuce wrap recipe! We add about ½ tsp sriracha to each taco, but you do you!
The cilantro and lime are absolute necessities for these shrimp lettuce wraps! Both ingredients add freshness and the acidity from the fresh lime juice brightens all the flavors.
What to Serve with Shrimp Lettuce Wraps
These are a complete meal on their own! However, if you’re looking to bulk them up a bit, but still keep things light, cilantro lime cauliflower rice or blistered shishito peppers would be perfect side dishes. Crunchy, light, refreshing, and full of flavor. Add them to your menu rotation this week!
Love shrimp? Don’t forget to check out our Old Bay shrimp and homemade cocktail sauce!
If you make this Shrimp Lettuce Wraps Recipe, please let me know by leaving a review and rating below!
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For more easy weeknight recipes, check out the following:
- Crispy chicken thighs with white beans and kale
- Stuffed Asian-style peppers with chicken or pork
- Turkey meatballs with Thai coconut curry sauce
- How to sear scallops
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Light & Fresh 15-Minute Shrimp Lettuce Wraps
Ingredients
- bibb or butter lettuce for wraps
- 1 lb large shrimp raw, peeled and deveined
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 Tbsp grapeseed oil or other neutral oil, such as canola or vegetable oil
- 2 Tbsp ginger marinade or soy sauce, coconut aminos, or hoisin
- 2 scallions thinly sliced, whites and greens divided
- ½ cup shredded carrots
- 1 large avocado cut into ¼" pieces
- cilantro for serving
- sriracha for serving
- lime wedges for serving
Instructions
- Pat shrimp dry with a paper towel, then place in a large bowl. Season with kosher salt and pepper, then toss.
- Heat oil in a large nonstick skillet over medium-high heat. When hot, add shrimp and cook until light pink on each side, about 3 minutes total. Transfer to a bowl, then return pan to heat and add white part of scallions. Cook until softened and fragrant, about 2-3 minutes. Set aside.
- Pour ginger marinade (or soy sauce / coconut aminos, if using) on top of shrimp, then toss to coat.
- To assemble wraps, place about 3-4 shrimp on top of each lettuce leaf. Top with a small amount of carrots, avocado, cooked and raw scallions, top garnish with cilantro leaves. Serve with lime wedges and sriracha.
Notes
- Use any lettuce that is sturdy enough to wrap around ingredients. If all you’ve got is something with small leaves, turn it into a shrimp salad and serve on top instead!
- If using frozen shrimp, allow to thaw completely overnight in a refrigerator, then drain on a paper towel until all excess liquid has absorbed before cooking.
- Size of shrimp doesn’t matter much. Large shrimp (suggested here) come in a count of 31-40 per pound. If you use extra large or jumbo shrimp, cook time will take longer. Shrimp are fully cooked when they are light pink on both sides and reach an internal temperature of 120F. The longer you cook, the more tough the shrimp become, so do NOT overcook!
- Don’t have cilantro? Use basil instead!
- Other topping suggestions: radishes, crushed peanuts, diced red onion, or pickled red onions.
Let us know your thoughts!