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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Asian shrimp lettuce wraps with sriracha

Shrimp Lettuce Wraps Recipe

Posted by: Ari Laing

When we want a quick, healthy weeknight meal that is full of clean ingredients, we always turn to shrimp lettuce wraps. The shrimp cook in a skillet for ~3 minutes, then get tossed with a simple marinade. Serve on crunchy lettuce leaves with carrots, avocado, and scallion, then finish with cilantro, lime, and sriracha for a bit of heat! Gluten-free, dairy-free, and Whole30.

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Posted by: Ari Laing
Asian shrimp lettuce wraps with sriracha
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5 from 1 vote

Shrimp Lettuce Wraps Recipe

Shrimp lettuce wraps are a quick, healthy weeknight meal that is full of clean ingredients and ready in less than 15 minutes! Serve on crunchy lettuce leaves with carrots, avocado, and scallion, then finish with cilantro, lime, and sriracha for a bit of heat! GF, DF and Whole30.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Dinner
Cuisine: Asian
Keyword: asian lettuce wraps, cilantro lime shrimp, gluten free shrimp recipe, healthy lettuce wraps
Servings: 4 servings
Calories: 237kcal
Author: Ari Laing


  • 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


  • Pat shrimp dry with a paper towel, then place in a large bowl. Season with kosher salt and pepper, then toss.
    Large peeled and deveined shrimp in a gray bowl
  • 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.
    Cooking shrimp in a large nonstick skillet for 3 minutes
  • Pour ginger marinade (or soy sauce / coconut aminos, if using) on top of shrimp, then toss to coat.
    Shrimp for lettuce wrap shrimp tacos in a bowl
  • 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.
    Lettuce wrap shrimp tacos on a plate


  • 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.
  • Check out this helpful guide on how to peel and cut avocados.

For more healthy weeknight recipes, check out the following:


Serving: 3wraps | Sodium: 1746mg | Calcium: 180mg | Vitamin C: 11mg | Vitamin A: 2340IU | Sugar: 1g | Fiber: 4g | Potassium: 403mg | Cholesterol: 286mg | Calories: 237kcal | Saturated Fat: 2g | Fat: 12g | Protein: 25g | Carbohydrates: 7g | Iron: 3mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!