These Shrimp Lettuce Wraps are juicy and delicious, made even more irresistible with a creamy peanut sauce!
We’re always looking for fun and healthy dinner ideas, and this one makes a splash: Shrimp Lettuce Wraps! They’re full of tangy flavor and crunchy veggies, and the creamy peanut sauce seals the deal. If you’re wary of eating your meal on lettuce leaves, know that this one is so full of flavor that you won’t leave unsatisfied. These quickly disappeared at our house, and we hope they are at yours! (Want vegan? Try these Tofu Lettuce Wraps!)
Shrimp Lettuce Wraps Ingredients
These Shrimp Lettuce Wraps are a fun way to eat this juicy seafood for a gluten-free dinner or appetizer. Lettuce wraps are a food that originated in China and later spread throughout Southeast Asia. Today they are particularly popular in Laos and Thailand. In recent decades they have become very popular in the United States, especially with the interest in ketogenic and gluten-free diets. This recipe is not authentically Asian, but rather a twist on the American interpretation of the idea. This is what you will need for this recipe:
- Shrimpdeveined and tail on or peeled
- hoisin sauce
- soy sauce or tamari
- Rice vinegar
- Cornstarch
- Olive oil
- Garlic
- Ginger
- Green onions
- butter lettuce
- carrots
- pepper
- Cilantro
Tips for Buying Shrimp
There are a wide variety of options in the store when it comes to buying shrimp. Here’s what we found to be best for shrimp lettuce wraps:
- medium shrimp: Medium shrimp are our favorite size for a dish like this, although small shrimp also work well on lettuce leaves. The medium is labeled 41 to 50 counts (the number of shrimp per pound).
- Caught in the wild: Wild-caught fish in your country is often a sustainable option. There are also quality options on well-regulated farms; see the Seafood Watch Consumer Guide.
- Peeled (or with the tail): The shrimp tail looks better aesthetically, but it’s definitely harder to eat for shrimp lettuce wraps. We saved the tails for the photo, but we would recommend serving with fully peeled shrimp.
- Fresh or frozen: Frozen shrimp can have the same quality as fresh ones if they are frozen as soon as they are caught. Be sure to defrost the shrimp before starting this recipe.
The Best Lettuce for Shrimp Lettuce Wraps
What is the best type of lettuce for shrimp lettuce wraps? The best variety to use here is butter lettuce, also called Bibb lettuce. Butterhead lettuce’s delicate flavor, portable size, and circular shape make it perfect for rolling.
- Butter lettuce is a variety of green lettuce that has a smooth, delicate texture reminiscent of the creaminess of butter and a mild, sweet flavor. This term includes both Boston and Bibb lettuce. It is often sold as a small head with the roots still attached to prevent wilting, or in separate leaf boxes.
- Are there substitutes? You could try hearts of romaine lettuce, but the shape is less suitable and the flavor is a bit stronger. Green cabbage is another option, but it’s harder to bite into and also has a stronger flavor.
Use the peanut sauce for drizzling or dipping
The best part of this Shrimp Lettuce Wraps recipe is the sauce (in our opinion!). This peanut sauce recipe is savory, sweet, salty, sour, and a little spicy all at once. It adds dimension and makes these lettuces absolutely irresistible.
You can use the sauce for dipping, but we found that it can be a bit difficult to dip the wraps in the sauce without them falling apart. So we like to just drizzle each wrap with the sauce!
How to Serve Shrimp Lettuce Wraps
You can use these Shrimp Lettuce Wraps as an appetizer, but due to the prep time involved, we prefer to eat them as a main dish! If you serve them as a main dish, add another dish or two to round it out and make a satisfying meal. Here are some side ideas to serve with lettuce:
More shrimp recipes
And that is! Let us know what you think of these Shrimp Lettuce Wraps in the comments below. They are a delicious idea for a gluten-free dinner and great as a summer dinner. Here are a few more shrimp recipes you may enjoy:
This shrimp lettuce wrap recipe is…
Pescatarian, dairy-free and gluten-free (with gluten-free hoisin sauce and tamari).
Description
These Shrimp Lettuce Wraps are juicy and delicious, made even more irresistible with a creamy peanut sauce!
- 1 peanut sauce recipe
- ¼ cup hoisin sauce (or gluten-free hoisin)
- 1 ½ tablespoons soy sauce (or tamari)
- 1 ½ tablespoons rice vinegar
- ½ tablespoon cornstarch
- 1 1/2 pounds medium shrimp, deveined and tail-on or peeled
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- 2 garlic cloves, minced
- ½ tablespoon grated fresh ginger
- 3 green onions, thinly sliced
- 1 butter lettuce (also known as Bibb lettuce), leaves separated, washed and dried
- 2 carrots, julienned or grated
- 1 bell pepper, thinly sliced
- fresh cilantro, to decorate
- Whisk together the ingredients for the peanut sauce or make it ahead of time. (Store refrigerated for up to 2 weeks; allow to come to room temperature before serving.)
- In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, and cornstarch.
- Heat the 2 tablespoons of olive oil in a large skillet. Add shrimp, ½ teaspoon kosher salt, garlic and ginger and cook 1 to 2 minutes per side until opaque and cooked through, turning with tongs.
- When the shrimp are almost cooked, add the white and light green portions of the green onions and the sauce and sauté for an additional 30 seconds. Get out of the fire.
- To serve, place shrimp on butter lettuce leaves. Top with the remaining green onions, shredded carrots, red bell pepper strips, and torn cilantro leaves. Drizzle with the peanut sauce before serving, or use for dipping.
- Category: Main dish
- Method: hundred guns
- Kitchen: Seafood
- Diet: Without gluten
Keywords: Shrimp Lettuce Wraps
