Thai Shrimp Lettuce Wraps

Lettuce wraps are a fantastic way to enjoy a warmer-weather meal. While these do require a bit of cooking, your time in the kitchen is minimal, and the rewards are delicious.

Thai shrimp lettuce wraps are a delicious and hearty meal that is super low in calories and great for lunch or dinner.

A closeup of a Thai Shrimp Lettuce Wrap.

Can I Make This Ahead Of Time?

Yes. You can make the shrimp filling ahead of time, but wait until you are ready to eat to put the filling into the lettuce cups.

What Type Of Shrimp Should I Use?

Use medium or large shrimp. You can use fresh, peeled, and deveined shrimp, or use frozen shrimp that have been properly thawed.

What Lettuce Is Best For Wraps?

Use any of the following types of lettuce for making these Thai shrimp lettuce wraps.

  • Butter lettuce
  • Bibb lettuce
  • Romaine lettuce
  • Iceberg lettuce
A partial view of a large platter of Thai Shrimp Lettuce Wraps.

Can I Use Other Types Of Seafood Or Protein?

Use leftover shrimp and vegetables in salads, stir-fries, or as a filling for sandwiches and tacos. You can also mix them with rice or noodles for a quick meal

What Can I Do With Leftovers?

You can add the shrimp wrap filling to salads, stir-fries, sandwiches, and tacos. Try mixing them with rice or noodles for a fast meal.

Recipe Tips

Just a few tips to make these turn out great every time.

  1. Use fresh shrimp for the best flavor.
  2. Chill the lettuce leaves for extra crispiness.
  3. Use a mandoline for evenly thin vegetable slices.
  4. Pre-wash and dry lettuce leaves to save time.
  5. Use a large skillet or wok to cook the shrimp quickly and evenly.
  6. Serve immediately to keep the lettuce wraps fresh and crisp.
an overhead view of two Thai Shrimp Lettuce Wraps.

What To Serve With Thai Shrimp Lettuce Wraps

If you want to round out the meal, here are some ideas for other dishes you can serve with Thai shrimp lettuce wraps.

  • Thai cucumber salad
  • Fresh spring rolls
  • Mango sticky rice
  • Steamed edamame
  • Thai basil chicken
  • Papaya salad
  • Coconut soup (Tom Kha Gai)
  • Vegetable stir-fry
  • Thai iced tea
  • Brown rice
  • Coconut milk ice cream

Ingredient Substitutions

Trying to avoid one of the ingredients in this recipe? Here are a few suggestions for substitutions you can make:

  • Soy sauce – Tamari or coconut aminos.
  • Rice vinegar – Lime juice
  • Shrimp – Ground chicken, tofu, or tempeh
  • Butter lettuce – Romaine or iceberg lettuce
  • Carrots – Bell peppers or zucchini
  • Peanuts – Cashews or almonds

Additional Options

  • Avocado – For added creaminess
Side view of a large platter filled with Thai Shrimp Lettuce Wraps.

About The Ingredients

Pre-cooked, frozen shrimp, thawed – Or fresh, deveined, and cooked.

Coconut oil

Garlic cloves – Choose the biggest ones you can find.

Fresh ginger

Soy sauce – Or coconut aminos.

Lime juice

Sambal oleic – This is a small jar found in the ethnic aisle at most grocery stores. Thai Kitchen is a great brand to use. (Not paid to promote them.)

Shredded carrots

Sliced red bell pepper

Chopped fresh cilantro – Optional for garnish.

Fresh mint

Green onions – Thinly sliced

Lettuce leaves – Opt for larger leaves so you can properly wrap the filling.

Optional toppings – Chopped peanuts, lime wedges

How To Make Shrimp Lettuce Wraps

Ingredients for Thai Shrimp Lettuce Wraps on a white surface

Gather, measure, and prep all your ingredients as indicated.

Garlic and ginger sautéing in a skillet.

Heat the coconut oil in a large skillet over medium-high heat. Add the minced garlic and ginger to the skillet and sauté for about 30 seconds until fragrant.

Shrimp added to garlic and ginger in a skillet.

Add the shrimp to the skillet and cook for 2-3 minutes on each side. They are already cooked, so they don’t need a lot of time here.

Sauce added to shrimp cooking in a skillet.

Stir in the soy sauce, lime juice, and sambal oleic. Cook for an additional minute to combine the flavors. Remove the skillet from heat and let the shrimp mixture cool slightly.

Fresh cut veggies in a white bowl.

In a large bowl, combine the shredded carrots, sliced red bell pepper, chopped cilantro, chopped mint, and sliced green onions.

Shrimp added to fresh cut veggies in a white bowl.

Add the slightly cooled shrimp mixture to the bowl and toss to combine.

Closeup side view of a platter of Thai Shrimp Lettuce Wraps.

To assemble the wraps, spoon the shrimp and vegetable mixture onto each lettuce leaf. Top with chopped peanuts and a squeeze of lime juice if desired. Serve immediately.

Storage

Store the filling separately from the lettuce leaves. The filling will keep for up to three days in an airtight container in the fridge.

Freezing

This dish is not recommended for freezing.

Reheating

You can reheat the filling with a quick toss in a skillet with a spritz of oil. But this doesn’t require reheating. You can enjoy it cold from the fridge too.

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A partial view of a large platter of Thai Shrimp Lettuce Wraps.

Thai Shrimp Lettuce Wraps

A light, delicious meal you can enjoy for lunch, or make them in small lettuce leaves for an appetizer.
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Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: Thai
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8 wraps
Calories: 95kcal

Ingredients

  • 1 lb. pre-cooked shrimp (thawed if frozen)
  • 2 tbsp. coconut oil
  • 2 large garlic cloves (pressed or minced)
  • ½ tbsp. fresh, grated ginger
  • 2 tbsp. soy sauce (or coconut aminos)
  • 1 tbsp. lime juice
  • 1 tsp. sambal oleic
  • ½ cup shredded carrots
  • ½ cup thinly sliced red bell pepper
  • ¼ cup fresh, chopped cilantro
  • 2 tbsp. fresh, chopped mint
  • 2 large green onions (thinly sliced)
  • 8 large lettuce leaves (try butter, bib, or iceberg lettuce)

Optional Garnishes

  • chopped peanuts
  • lime wedges (for squeezing over the filling just before you wrap it)

Instructions

  • Gather, measure, and prep all your ingredients as indicated.
    Ingredients for Thai Shrimp Lettuce Wraps on a white surface
  • Heat the coconut oil in a large skillet over medium-high heat. Add the minced garlic and ginger to the skillet and sauté for about 30 seconds until fragrant.
    Garlic and ginger sautéing in a skillet.
  • Add the shrimp to the skillet and cook for 2-3 minutes on each side. They are already cooked, so they don't need a lot of time here.
    Shrimp added to garlic and ginger in a skillet.
  • Stir in the soy sauce, lime juice, and sambal oleic. Cook for an additional minute to combine the flavors. Remove the skillet from heat and let the shrimp mixture cool slightly.
    Sauce added to shrimp cooking in a skillet.
  • In a large bowl, combine the shredded carrots, sliced red bell pepper, chopped cilantro, chopped mint, and sliced green onions.
    Fresh cut veggies in a white bowl.
  • Add the slightly cooled shrimp mixture to the bowl and toss to combine.
    Shrimp added to fresh cut veggies in a white bowl.
  • To assemble the wraps, spoon the shrimp and vegetable mixture onto each lettuce leaf. Top with chopped peanuts and a squeeze of lime juice if desired. Serve immediately.
    Overhead view of a platter of Thai Shrimp Lettuce Wraps on a white table.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 2wraps | Calories: 95kcal | Carbohydrates: 4g | Protein: 13g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 91mg | Sodium: 333mg | Potassium: 287mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3.556IU | Vitamin C: 19mg | Calcium: 59mg | Iron: 1mg

Author: Tiffany McCauley

Title: Food and Travel Journalist

Expertise: Food, cooking, travel

Bio:

Tiffany McCauley is a nationally syndicated journalist and an award-winning cookbook author and food blogger. She has been featured on MSN, Huffington Post, Country Living Magazine, HealthLine, Redbook, and many more. Her food specialty is healthy comfort food recipes.

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