The perfect low-carb meal! These Shrimp Lettuce Wraps feature a creamy, spicy Thai-inspired simmer sauce that delivers big flavor. Pile crisp vegetables into lettuce leaves for a healthy, satisfying dish.
*This post is sponsored by SunButter, a sunflower seed spread ideal for allergy-friendly cooking and baking. Thank you for supporting the brands that keep Sunkissed Kitchen running.
Easy, DELICIOUS Shrimp Lettuce Wraps
If you want a light, high-protein meal with minimal fuss, lettuce wraps are a go-to. Shrimp work especially well for quick, last-minute dinners; I keep a bag of frozen wild shrimp on hand for busy nights.
This recipe balances succulent shrimp simmered in a creamy, spicy chili sauce with crunchy vegetables in butter lettuce cups. It tastes elevated but comes together quickly—perfect for a light lunch or weeknight dinner.
The shrimp cook in a peanut-sauce–style simmer sauce made with SunButter and plenty of sriracha. I use sunflower seed butter instead of peanut butter for allergy safety and because it has a delicious, mild flavor that blends well with the Asian-style seasonings.
What You’ll Need
Spicy Thai-Style Shrimp
- Raw shrimp (wild-caught if possible)
- Olive oil or avocado oil
- SunButter No Sugar Added (or almond/peanut butter as a substitute)
- Rice wine vinegar (unseasoned)
- Coconut aminos (or soy sauce/tamari)
- Honey (or date syrup/maple syrup)
- Sriracha (or another Asian-style hot sauce)
- Ginger (fresh or ground)
- Sea salt
Lettuce Wrap Fillings
- Butter lettuce (Romaine or leaf lettuce also work)
- Crunchy vegetables (carrots, cabbage, cucumber, or red bell pepper)
- Fresh herbs (cilantro or green onions)
- Sesame seeds or toasted almonds
- Lime wedges for serving
- Optional: chopped red onion or cauliflower rice
How to Make Shrimp Lettuce Wraps
Step 1: In a small bowl or large measuring cup, whisk together the coconut aminos (or soy), water, rice vinegar, sriracha, SunButter, honey, ginger, and sea salt until smooth.
Step 2: Heat a skillet over medium-high. Add oil and spread the shrimp in an even layer. Cook for about 3 minutes until they begin to color.
Step 3: Flip the shrimp, pour in the sauce, bring to a simmer, and cook for about 5 minutes, tossing so each shrimp is coated and cooked through.
Step 4: Spoon the shrimp and sauce into lettuce cups. Top with shredded vegetables, herbs, and sesame seeds or chopped nuts. Finish with a squeeze of lime if you like.
How to Store Leftovers
Keep leftover shrimp and extra sauce in an airtight container in the refrigerator for up to 3 days. Store lettuce and chopped vegetables separately to keep them crisp.
When ready to eat, reheat the shrimp and sauce in a skillet until warmed through, then assemble fresh lettuce wraps.
FAQ and Variations
Buffalo Shrimp Lettuce Wraps: Swap the Asian sauce for 1/2 cup buffalo sauce mixed with 2 tablespoons melted butter. Garnish with crumbled bleu cheese if desired.
Mexican-Style Shrimp Wraps: Cook shrimp in enchilada sauce with a touch of hot sauce. Use the same vegetables and add cilantro and cotija cheese for a Mexican twist.
Other Lettuce Wrap Recipes
- Thai Chicken Lettuce Wraps
- Whole30 Chicken Salad
- Asian Ground Pork Lettuce Wraps
Our Favorite Shrimp Recipes
- Teriyaki Shrimp Stir Fry
- Coconut Shrimp Curry
- Crispy Baked Coconut Shrimp
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Spicy Asian Shrimp Lettuce Wraps
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Ingredients
- 1/4 cup coconut aminos (or sub 2 tablespoons soy sauce or tamari)
- 1/4 cup water
- 3 tablespoons sriracha
- 2 tablespoons rice wine vinegar unseasoned
- 2 tablespoons SunButter No Sugar Added (almond or peanut butter work as subs)
- 1 tablespoon honey
- 1 teaspoon ground ginger
- 1/4 teaspoon sea salt
- 1 tablespoon olive oil or avocado oil
- 1 pound shrimp raw
Lettuce Wraps
- 1 head butter lettuce (*sometimes called Boston Bibb; romaine or leaf lettuce can be used)
- 1 cup carrot shredded or julienned
- 1 cup cucumber julienned
- 1 cup red cabbage or red bell pepper, shredded or thinly sliced
- cilantro optional
- green onions optional
- sesame seeds optional
Instructions
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Combine coconut aminos, water, rice vinegar, sriracha, SunButter, honey, ginger, and sea salt in a small bowl or measuring cup and whisk until smooth.
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Heat a skillet over medium-high. Add oil and spread the shrimp in an even layer. Cook about 3 minutes.
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Flip the shrimp, pour in the sauce, bring to a simmer, and cook about 5 minutes, stirring so all shrimp are coated and cooked through.
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Spoon shrimp into lettuce cups and top with crunchy vegetables, herbs, and sesame seeds or nuts.
Notes
How to Store Leftovers
Store leftover shrimp with extra sauce in an airtight container for up to 3 days. Keep lettuce and vegetables separate until serving.
FAQ and Variations
Buffalo Shrimp Lettuce Wraps: Use 1/2 cup buffalo sauce and 2 tablespoons melted butter in place of the Asian sauce. Top with bleu cheese if desired.
Mexican-Style Shrimp Wraps: Simmer shrimp in enchilada sauce with a splash of hot sauce. Serve with cilantro and cotija cheese for extra flavor.
Nutrition
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Carbohydrates: 16g
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Protein: 26g
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