Description
Thai Shrimp Lettuce Wraps
Sweet, savory, tangy shrimp wrapped in crisp lettuce with crunchy peanuts and fresh herbs. Ready in 20 minutes!
Ingredients
For the Shrimp
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1 lb (450g) shrimp, peeled & deveined
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1 tbsp oil (neutral oil like avocado or grapeseed)
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1 tbsp soy sauce (or tamari for gluten-free)
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1 tbsp fish sauce (or vegan substitute: soy sauce + pinch of white pepper)
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1 tbsp honey or brown sugar
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1 tsp sriracha (optional)
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2 cloves garlic, minced
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Juice of ½ lime
For the Wraps
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Butter lettuce or romaine leaves, washed & dried
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¼ cup chopped peanuts (or sunflower seeds/cashews)
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¼ cup shredded carrots
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Fresh herbs: cilantro, mint, and/or Thai basil
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Lime wedges, for serving
Instructions
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Prep Ingredients:
Peel/devein shrimp, mince garlic, chop peanuts, shred carrots, pick herbs, and wash/dry lettuce leaves. Juice the lime. -
Cook Shrimp:
Heat oil in a large skillet over medium-high heat. Add shrimp in a single layer. Sear 1–2 minutes per side until just pink and opaque. -
Add Flavor:
Add garlic, soy sauce, fish sauce, honey, sriracha, and lime juice. Toss shrimp in sauce for 2–3 minutes until glazed and cooked through. Remove from heat and let rest 2 minutes. -
Assemble Wraps:
Spoon shrimp into lettuce leaves. Top with shredded carrots, fresh herbs, and chopped peanuts. Serve with lime wedges on the side.
Notes
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Protein Swap: Use chicken, turkey, ground pork, or tofu instead of shrimp.
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Nutty Boost: Stir 1 tbsp peanut butter into the sauce for extra richness.
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Fruit Twist: Add diced mango for a sweet-spicy kick.
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Low-Carb Option: Serve over zucchini noodles or sliced cabbage instead of lettuce wraps.
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Advance Prep: Cook shrimp ahead; reheat gently and add fresh toppings just before serving.