Save to Pinterest One summer, I was hosting a casual dinner party and wanted something that felt both impressive and effortless. A friend mentioned she'd been making lettuce cups, and I thought, why not shrimp? I spent that afternoon in my kitchen experimenting with spice levels and sauce ratios, standing by the stove with the windows open because the garlic and ginger were filling the whole place with this warm, savory perfume. By the time guests arrived, I had little leaves lined up like edible boats, each one ready to be wrapped and eaten in two satisfying bites.
The first time I served these to my sister, she was skeptical about lettuce as a vessel for main-course food. Then she took one bite, and I watched her entire face change. She went back for three more, and now when she visits, this is what she requests. That's when I realized this recipe had crossed from being clever to being genuinely loved.
Ingredients
- Medium shrimp, peeled and deveined (500 g / 1 lb): Look for shrimp that are firm and smell briny, not fishy—that's your first clue they're fresh enough to cook beautifully.
- Olive oil (1 tbsp): This helps the shrimp get a light golden surface while keeping them tender inside.
- Garlic and ginger (1 clove and 1 tsp): These two work together to build warmth and depth; don't skip the ginger, it's what makes this feel Asian-inspired rather than generic.
- Sriracha or chili sauce (1 tsp for shrimp, 1 tsp for sauce): Adjust based on who you're cooking for—I learned this after serving to someone who couldn't handle heat and wishing I'd had a tamer option.
- Salt and black pepper (1/2 tsp and 1/4 tsp): These season the shrimp itself, so don't be tempted to skip them thinking the sauce will do all the work.
- Butter lettuce or iceberg leaves (1 head): Butter lettuce is more tender and forgiving, but iceberg holds up better if you're making these ahead and want them to stay crisp.
- Carrot, cucumber, and red bell pepper (1 medium, 1 small, 1/2 pepper): The vegetables should be sliced thin so they actually taste fresh rather than woody—a mandoline makes this job easy.
- Green onions and cilantro (2 onions, fresh for garnish): These are your last-minute brightness; they're not optional if you want the whole thing to sing.
- Mayonnaise, lime juice, honey, and soy sauce (2 tbsp, 1 tbsp, 1 tsp, 1 tsp): This sauce is creamy but lifted by citrus—the honey keeps it balanced so it doesn't taste sharp or overly spicy.
Instructions
- Coat the shrimp:
- Toss your shrimp with the olive oil, minced garlic, ginger, sriracha, salt, and pepper in a bowl, making sure every piece gets coated. This is where the flavor starts, so don't rush it.
- Cook the shrimp:
- Heat your skillet over medium-high heat until it's hot enough that a drop of water sizzles away immediately, then add the shrimp. You'll hear them hit the pan with a satisfying sound; cook for about 2 minutes, then flip and cook another minute or two until they're opaque and pink all the way through. Don't overcrowd the pan or they'll steam instead of searing.
- Make the sauce:
- Whisk together the mayonnaise, lime juice, sriracha, honey, and soy sauce in a small bowl until it's smooth and glossy. Taste it and adjust the heat or sweetness—this is your sauce, so it should taste right to you.
- Prep and plate:
- Arrange your lettuce leaves on a platter or individual plates, then distribute the cooked shrimp among them. Add a little pile of the carrot, cucumber, and bell pepper to each leaf, then scatter some green onion slices on top.
- Finish and serve:
- Drizzle the sauce over everything or serve it on the side for dipping, then scatter cilantro across the whole platter. Eat them right away while the shrimp is still warm and the lettuce is still crisp.
Save to Pinterest There's something about the ritual of assembling these at the table, everyone building their own, that turns dinner into an event. It's interactive without being fussy, and you can feel people relax as soon as they realize how good they are.
Building Your Own Lettuce Cup
The beauty of this recipe is that it works equally well as a plated dish or as an interactive appetizer where people build their own cups. When I do the latter, I arrange the cooked shrimp and sauce in the center of the table with all the vegetables and lettuce leaves around it, and people go at their own pace. It takes the pressure off being perfect and makes everyone feel like they're part of the cooking process.
Sauce Variations and Flavor Shifts
The sauce as written is balanced—creamy but with acid from the lime and heat from the sriracha. But I've played with it enough times to know where you can push it. If you want more punch, add more lime and a touch more sriracha. If you want something milder for mixed company, reduce the sriracha and add a bit more honey. The important thing is that the mayonnaise base stays, because that's what makes it cling to everything and taste indulgent rather than light.
Timing and Make-Ahead Strategy
The vegetables can be cut and stored in the fridge for up to 24 hours before serving, which takes pressure off the day-of prep. The sauce keeps for a couple of days as well, so you could make it in the morning. The only thing you need to time closely is the shrimp cooking itself, but since that takes maybe 5 minutes total, this is genuinely a last-minute dinner.
- Wash and store lettuce leaves wrapped loosely in a paper towel so they stay crisp but not dried out.
- Cut vegetables ahead and keep them in airtight containers with a damp paper towel to maintain freshness and crunch.
- Cook the shrimp just before you're ready to serve, no more than 10 minutes before assembling the cups.
Save to Pinterest These lettuce cups have become my go-to when I want to feel like I've cooked something special without the stress. They're fresh, they're fun, and they taste like summer in every bite.
Recipe FAQs
- → What type of lettuce works best?
Butter lettuce or iceberg lettuce leaves are ideal due to their crispness and ability to hold fillings well.
- → Can I adjust the spice level?
Yes, modify the amount of sriracha or chili sauce in the shrimp marinade and sauce to suit your preferred heat level.
- → Are there alternatives to shrimp?
Grilled chicken, tofu, or tempeh can be used as substitutes for a different protein option.
- → How should the sauce be prepared?
Whisk together mayonnaise, lime juice, sriracha, honey, and soy sauce until smooth to create the tangy dressing.
- → Can nuts be added for extra texture?
Yes, chopped peanuts or cashews provide added crunch but check for any allergy concerns beforehand.