Shrimp Lettuce Cups (Printable Version)

Vibrant shrimp combined with crisp vegetables wrapped in fresh lettuce leaves for a healthy low-carb bite.

# Ingredient List:

→ Shrimp

01 - 1 lb medium shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 1 garlic clove, minced
04 - 1 tsp fresh ginger, grated
05 - 1 tsp sriracha or chili sauce, adjust to taste
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper

→ Vegetables & Greens

08 - 1 head butter lettuce or iceberg lettuce, leaves separated and washed
09 - 1 medium carrot, julienned
10 - 1 small cucumber, julienned
11 - 1/2 red bell pepper, thinly sliced
12 - 2 green onions, thinly sliced
13 - Fresh cilantro, chopped, for garnish

→ Sauce

14 - 2 tbsp mayonnaise
15 - 1 tbsp lime juice
16 - 1 tsp sriracha
17 - 1 tsp honey
18 - 1 tsp soy sauce or tamari for gluten-free option

# Steps:

01 - In a bowl, combine shrimp with olive oil, minced garlic, grated ginger, sriracha, salt, and black pepper. Toss thoroughly to coat.
02 - Heat a large skillet over medium-high heat. Add the shrimp mixture and cook for 2-3 minutes on each side until shrimp turn pink and are fully cooked. Remove from heat and set aside.
03 - In a small bowl, whisk together mayonnaise, lime juice, sriracha, honey, and soy sauce until smooth and combined.
04 - Arrange lettuce leaves on a serving platter. Fill each leaf with cooked shrimp, julienned carrot, cucumber, red bell pepper slices, and green onions.
05 - Drizzle the prepared sauce over the filled lettuce cups or serve on the side. Garnish with chopped fresh cilantro.
06 - Serve immediately as an appetizer or a light main dish.

# Expert Advice:

01 -
  • It's the kind of food you can eat with your hands and feel completely elegant doing it.
  • The whole thing comes together in under 30 minutes, which means you can genuinely pull this off on a weeknight.
  • Low-carb, no wheat, no dairy, yet absolutely nothing tastes like you're sacrificing anything.
02 -
  • Overcooked shrimp becomes rubbery and sad; they cook faster than you think, so watch them closely and pull them off heat the moment they turn pink.
  • Don't assemble these more than 10 minutes before serving or the lettuce will start to wilt from the warm shrimp—this is a dish that likes to be eaten immediately.
03 -
  • If you want extra texture and richness, scatter a few crushed cashews or peanuts over the top—they add a sophistication that guests always ask about.
  • Keep the lettuce leaves cold right up until serving; a quick chill in the fridge during the last few minutes of cooking shrimp makes all the difference in how fresh they taste.
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