The perfect low carb meal! These Shrimp Lettuce Wraps have a creamy and spicy Thai-inspired simmer sauce that adds so much flavor. Layer some crunchy vegetables into the lettuce leaves for a healthy and satisfying meal.
*This post is sponsored by SunButter, a sunflower seed spread perfect for allergy-safe baking and cooking! Thanks for supporting the brands that keep Sunkissed Kitchen running.
Easy, DELICIOUS, Shrimp Lettuce Wraps
Looking for some lighter meals to fuel your days? I love lettuce wraps when I need an easy, high protein meal, with no fuss.
Shrimp is a great option for last minute, quick meals. I always have a bag of frozen wild shrimp in my freezer.
If holiday meals have you feeling heavy, this is the perfect light meal to balance it out!
Succulent shrimp are simmered in a spicy chili sauce, and then layered in bibb lettuce leaves with crunchy vegetables. It tastes gourmet, but is easy enough for a light lunch any day!
This recipe is loaded with spicy Asian flavors. The shrimp cook in a “peanut sauce” -style simmer sauce made with SunButter and lots of sriracha. I use sunflower seed butter in place of peanut butter because of food allergies, but also because SunButter just tastes amazing.
Hop on over to SunButter’s website to see where it’s sold near you!
What You’ll Need
Spicy Thai-Style Shrimp
- Raw Shrimp (wild caught if available)
- Olive Oil
- SunButter No Sugar Added
- Rice Wine Vinegar (I use an unseasoned, sugar free rice vinegar)
- Coconut Aminos (a soy-free alternative to soy sauce)
- Honey (sub date syrup or maple syrup)
- Paleo Sriracha Hot Sauce (or favorite Asian style hot sauce)
- Ginger (fresh ginger or ground ginger)
- Sea Salt
- Butter Lettuce (romaine lettuce or iceberg lettuce also work well!)
- Crunchy Vegetables (carrots, cabbage, cucumbers, or red bell peppers)
- Fresh Herbs: Cilantro or Green Onions
- Sesame Seeds or Toasted Almonds
- Lime Wedges (to serve, or to add a squeeze of lime juice!)
- Optional Add-ins: Chopped red onion, cauliflower rice
How to Make Shrimp Lettuce Wraps
Step 1: Add all the sauce ingredients into a small bowl or large measuring cup, and whisk together until smooth.
Step 2: Heat a skillet over medium-high heat. Add sesame oil and shrimp, spreading out into an even layer. Cook shrimp for about 3 minutes.
Step 3: Flip all shrimp over, and pour on the spicy Thai style sauce. Bring the sauce to a simmer, and cook the shrimp in the sauce for about 5 minutes, stir frying to ensure all shrimp cook evenly.
Step 4: Add shrimp to lettuce wraps, and top with crunchy vegetables, herbs, and sesame seeds or nuts.
How to Store Leftovers
Store leftover shrimp, along with extra sauce, in an airtight container and refrigerate for up to 3 days.
In another container, store the butter lettuce and chopped veggies.
When ready to eat, reheat the shrimp in a large skillet until the sauce is simmering. Assemble lettuce wraps and enjoy!
FAQ and Variations
Buffalo Shrimp Lettuce Wraps: Instead of using the Asian style sauce, use 1/2 cup of buffalo hot sauce and 2 tablespoons of melted butter. Garnish with bleu cheese if desired!
Mexican Style Shrimp Wraps: Instead of the Asian style sauce, cook the shrimp in enchilada sauce with a little hot sauce to add spice. Use the same vegetables, and add cilantro and cotjia cheese for added flavor.
Other Lettuce Wrap Recipes
Our Favorite Shrimp Recipes
Spicy Asian Shrimp Lettuce Wraps
- 1/4 cup coconut aminos (or sub 2 tablespoons soy sauce or tamari)
- 1/4 cup water
- 3 tablespoons sriracha *paleo recommended
- 2 tablespoons rice wine vinegar unseasoned
- 2 tablespoons SunButter No Sugar Added (almond butter or peanut butter work as subs)
- 1 tablespoon honey
- 1 teaspoon ground ginger
- 1/4 teaspoon sea salt
- 1 tablepoon olive oil or avocado oil
- 1 pound shrimp raw
- 1 head butter lettuce *sometimes called Boston Bibb, or use romaine or leaf lettuce
- 1 cup carrot shredded or julienne cut
- 1 cup cucumber julienne cut
- 1 cup red cabbage or red bell pepper, shredded or sliced thinly
- cilantro optional
- green onions optional
- sesame seeds optional
- Add the coconut aminos, water, rice vinegar, sriracha, SunButter, honey, ginger and sea salt into a small bowl or large measuring cup, and whisk together until smooth.
- Heat a skillet over medium-high heat. Add sesame oil or olive oil and shrimp, spreading out into an even layer. Cook shrimp for about 3 minutes.
- Flip all shrimp over, and pour on the spicy Thai style sauce. Bring the sauce to a simmer, and cook the shrimp in the sauce for about 5 minutes, stir frying to ensure all shrimp cook evenly.
- Add shrimp to lettuce wraps, and top with crunchy vegetables, herbs, and sesame seeds or nuts.