Thai Shrimp Lettuce Wraps
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These Thai Shrimp Lettuce Wraps are quick, fresh, and full of flavor. They’re a good option when you want something light and low-carb, but still filling. The shrimp cooks fast, and the crisp lettuce makes it feel like a complete meal without being too heavy.
Thai Shrimp Lettuce Wraps
One serving of Thai Shrimp Lettuce Wraps has about 200-250 calories, depending on the sauce and toppings. They’re low in carbs, which makes them a smart choice for a lighter lunch or dinner.
We like this recipe because it’s fast and doesn’t make a mess. You can prep the shrimp ahead of time and keep the lettuce cold in the fridge until you’re ready to eat.
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
Shrimp
- shrimp, peeled & deveined
- sea salt
- black pepper
- olive oil
- red bell pepper (1.8 oz | 50 g), thinly sliced
- garlic cloves, minced
- chili flakes (optional)
Sauce
- soy sauce
- honey
- rice vinegar
- sesame oil
Wraps
- lettuce leaves (butter lettuce or romaine)
- green onions)
- sesame seeds
- Crushed peanuts (optional)
Substitutes
Use
If shrimp isn’t your thing, cooked chicken or tofu works well too.
You can swap the peanut sauce for a soy-ginger or sweet chili version.
Add shredded cabbage or thin sliced bell peppers for crunch.
If you want a bit of heat, sliced jalapeños or sriracha work great.
Try carrots and cabbage for more veggies. A bag of pre-shredded carrots or coleslaw mix also helps save time.
Storing Thai Shrimp Lettuce Wraps
Store leftovers with the filling and lettuce separate so it doesn’t get soggy. These are best eaten fresh. You can make the filling ahead of time and warm it up when you’re ready. Some people use small tortillas instead of lettuce, and that works too.
What sides pair with Thai Shrimp Lettuce Wraps?
Serve roasted edamame or parmesan edamame with your lettuce wraps. Carrot soup, tangy slaw, cucumber salad, and extreme rice are also good sides with lettuce wraps.
Conclusion
Thai Shrimp Lettuce Wraps are a solid option when you want something simple and light. They come together fast, and the flavors are balanced and fresh. This is a recipe that works well for lunch or a weeknight dinner.
Here are a few similar recipes you’ll enjoy.
- Baked Thai Garlic Chicken
- Sticky Thai Chicken Thighs: A Flavorful Delight for Your Taste Buds
- Local Eats | Sao Thai Tupelo, MS
- Garlic Shrimp
- Shrimp Pad Thai with Peanut Sauce
- Keto Asian Chicken Lettuce Wraps
Thai Shrimp Lettuce Wraps
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Ingredients
For the Shrimp
- 1 pound shrimp peeled & deveined (453 g)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 teaspoon olive oil
- ½ cup (1.8 oz | 50 g) red bell pepper thinly sliced
- 2 medium garlic cloves minced
- ½ teaspoon chili flakes optional
For the Sauce
- 2 tablespoons soy sauce
- 1 teaspoon honey
- 1 teaspoon rice vinegar
- ½ teaspoon sesame oil
For the Wraps
- 8 large lettuce leaves butter lettuce or romaine
- ¼ cup (0.9 oz | 25 g) green onions chopped
- 1 tablespoon sesame seeds
- peanuts Crushed (optional)
Instructions
Cook the Shrimp
- Heat olive oil in a pan over medium heat.
- Add garlic and chili flakes, stir for 30 seconds until fragrant.
- Toss in the shrimp, salt, and black pepper. Sauté for 2-3 minutes until the shrimp turns pink.
- Add sliced bell pepper and sauté for another minute. Remove from heat.
Make the Sauce
- In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil.
Assemble the Wraps
- Lay lettuce leaves on a plate.
- Add shrimp to each wrap, then top with green onions and sesame seeds.
- Drizzle with the sauce.
Serve & Enjoy
- Serve immediately as a low-carb, fresh, and flavorful meal!
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.