Shrimp Lettuce Wraps Peanut (Printable Version)

Tender shrimp nestled in butter lettuce with creamy peanut sauce and crisp vegetables for a fresh, light dish.

# Ingredient List:

→ Shrimp

01 - 14 oz large shrimp, peeled and deveined
02 - 1 tablespoon vegetable oil
03 - 1 garlic clove, finely minced
04 - 1 teaspoon fresh ginger, grated
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Peanut Sauce

07 - 3 tablespoons creamy peanut butter
08 - 1 tablespoon soy sauce or tamari
09 - 1 tablespoon fresh lime juice
10 - 1 teaspoon honey or maple syrup
11 - 1 teaspoon sesame oil
12 - 2 tablespoons warm water

→ Vegetables & Assembly

13 - 1 head butter lettuce, leaves separated, washed, and dried
14 - 1 small carrot, julienned
15 - 1 small red bell pepper, thinly sliced
16 - 1/4 cup cucumber, julienned
17 - 2 tablespoons roasted peanuts, chopped
18 - 1 lime, cut into wedges
19 - 2 tablespoons fresh cilantro leaves
20 - 1 tablespoon green onions, thinly sliced

# Steps:

01 - In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, and water until smooth. Adjust consistency with additional water as needed. Set aside.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add minced garlic and grated ginger, cooking for 30 seconds until fragrant.
03 - Add shrimp to the skillet, season with salt and pepper, and stir-fry for 3 to 4 minutes until pink and cooked through. Remove from heat.
04 - Arrange butter lettuce leaves on a large serving platter.
05 - Spoon cooked shrimp evenly into lettuce cups. Top with julienned carrot, sliced bell pepper, julienned cucumber, and a drizzle of peanut sauce.
06 - Garnish with chopped peanuts, fresh cilantro, and sliced green onions. Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • Ready in 30 minutes flat, which means weeknight dinners stop feeling like a negotiation with yourself.
  • Every component stays crisp and fresh, which is honestly a relief after so many mushy stir-fries.
  • The sauce comes together in one bowl while your pan heats, so there's minimal cleanup guilt.
02 -
  • Shrimp goes from perfectly cooked to rubbery in about 45 seconds, so pull them from heat the moment they're uniformly pink—they don't need to be steaming hot anymore.
  • Dry your lettuce leaves thoroughly or they'll turn into sad, wilted green mush the second warm shrimp sits on them, which I learned the embarrassing way.
03 -
  • Pat shrimp completely dry with paper towels before they hit the skillet; any moisture means they'll steam rather than sear and pick up that beautiful color.
  • The warm water in your peanut sauce is the secret to getting the consistency right—add it one tablespoon at a time rather than all at once, so you don't accidentally create soup.
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