Save to Pinterest There's something about standing at the kitchen counter with a friend, both of us laughing as we try to assemble these lettuce wraps before they get soggy, that made me realize how perfect they are for those moments when you want something that feels indulgent but tastes clean. My neighbor brought over a bunch of butter lettuce from her garden one evening, and instead of making a salad, I grabbed some shrimp from the freezer and started improvising. What came together was this bright, hands-on meal that somehow feels fancy enough for guests but easy enough for a Tuesday night when you're craving something fresh.
I made these for a potluck once and watched people go quiet for a second when they took that first bite, the kind of quiet that means something's working. The combination of the warm, garlicky shrimp against the cool, crisp lettuce and that creamy sauce hitting with lime brightness just seemed to make sense to everyone at the table. One person asked for the recipe before finishing their plate, which is always a good sign.
Ingredients
- Large shrimp, peeled and deveined (400 g / 14 oz): Buy them fresh if your market has them, but frozen and thawed work beautifully and are often better quality than what's been sitting in the case. Pat them dry before cooking so they get a little color instead of steaming.
- Vegetable oil (1 tbsp): Any neutral oil works here—the point is just enough fat to get the shrimp to sear without sticking.
- Garlic and fresh ginger: Don't skip the ginger; it's what gives these wraps their subtle warmth and distinguishes them from just shrimp on lettuce.
- Creamy peanut butter (3 tbsp): Use the natural kind if you can, where the only ingredient is peanuts; it makes the sauce taste less processed and more like actual peanuts.
- Soy sauce or tamari (1 tbsp): This is your salt anchor for the sauce, so taste as you go and don't feel like you need to add more just because the recipe says so.
- Lime juice (1 tbsp): Fresh lime only; the bottled stuff tastes like something left the party too early.
- Honey or maple syrup (1 tsp): A touch of sweetness balances the salt and makes the sauce feel rounded instead of one-note.
- Sesame oil (1 tsp): This is the secret ingredient that makes people ask what's in the sauce; it adds a nuttiness that peanut butter alone can't quite reach.
- Butter lettuce leaves: They're more delicate than iceberg, so they hold sauce without falling apart and have a subtle sweetness that plays nicely with the warm shrimp.
- Fresh vegetables (carrot, bell pepper, cucumber): Julienne them thin so they stay bright and crunchy; thick cuts make the wraps harder to bite through and less satisfying.
- Roasted peanuts, cilantro, and green onions: These are what take a wrap from good to memorable, so don't treat them as optional garnish.
Instructions
- Make the peanut sauce first:
- Whisk together the peanut butter, soy sauce, lime juice, honey, and sesame oil in a small bowl until you have something that looks creamy and pourable. Add warm water a tablespoon at a time until it's thin enough to drizzle but still has body; it should coat the back of a spoon without running off immediately.
- Get your pan hot and fragrant:
- Heat the oil in a large skillet over medium-high heat until you can feel the warmth rising from it, then add the minced garlic and ginger. Let them cook for about 30 seconds, just until the kitchen smells like something good is about to happen.
- Cook the shrimp until they curl:
- Add all the shrimp to the pan at once, season with salt and pepper, and don't touch them for the first minute. Let them get a little color on one side, then toss and cook for another 2 to 3 minutes until they're pink all the way through and smell sweet and toasted.
- Lay out your lettuce stage:
- Arrange the butter lettuce leaves on a large platter or individual plates, making it easy for people to grab them. Washed and dried lettuce stays crisp longer and holds the sauce without getting damp.
- Build each wrap with intention:
- Spoon some warm shrimp into each lettuce leaf, then layer on the carrot, bell pepper, and cucumber. Drizzle with peanut sauce, then scatter peanuts, cilantro, and green onions over the top.
- Serve it right away:
- These are best eaten immediately, while the lettuce is still crisp and the shrimp is still warm against the cool vegetables. Lime wedges on the side let people adjust the brightness to their taste.
Save to Pinterest What I love most about this dish is that it's a conversation starter—people gather around the platter, build their own wraps, and suddenly everyone's relaxed and talking. It became my go-to when I wanted to cook something that felt special without stress.
Why This Sauce Works
The peanut sauce is really just five ingredients that somehow become greater than their parts. The sesame oil is doing the heavy lifting here, adding depth so it doesn't taste like peanut butter on a cracker. Each time I make it, I taste it before serving because the balance of salty, sweet, and bright can shift depending on the salt level of your peanut butter or the juiciness of your lime.
Make It Your Own
Once you understand how these wraps come together, you realize they're a template rather than a strict recipe. I've made them with grilled chicken when shrimp prices were high, and they were just as good. The sauce works with tofu, the lettuce works with any crisp green, and the vegetables are really just there to add crunch and color to what the shrimp and sauce are doing.
Building Wraps Like You Know What You're Doing
The trick to a wrap that doesn't fall apart or feel sloppy is not overfilling it; each component should be visible and distinct, not stacked so high that you need a fork to eat it. I learned this the hard way at that potluck, watching someone's wrap collapse before it reached their mouth. Now I think of each wrap like a small plate: shrimp as the protein, vegetables for texture and freshness, sauce for richness and brightness, then nuts and herbs for the finish.
- Pat your lettuce leaves dry after washing so they stay crisp and don't get soggy from excess water.
- Warm shrimp against cool lettuce and vegetables is part of what makes these work, so don't chill the shrimp before assembling.
- Set out small bowls of extra sauce so people can add more without it getting all over the platter.
Save to Pinterest These lettuce wraps are the kind of dish that makes you feel like a good cook without requiring much technique, and honestly, that's a rare gift. They're light but satisfying, fast but feel thoughtful, and they invite people to slow down and assemble something with their hands.
Recipe Questions & Answers
- → How do you make the peanut sauce creamy?
Whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, and warm water until smooth. Adjust water to reach desired consistency.
- → What’s the best way to cook shrimp for this dish?
Quickly stir-fry peeled shrimp with garlic, ginger, salt, and pepper over medium-high heat until pink and cooked through, about 3–4 minutes.
- → Can I substitute the shrimp with other proteins?
Yes, grilled chicken or tofu can be used as alternatives while maintaining the vibrant flavors.
- → What vegetables work well in these lettuce wraps?
Julienned carrot, red bell pepper, and cucumber add crunch and freshness. Garnish with chopped peanuts, cilantro, and green onions for extra flavor.
- → How can I add a spicy kick to this dish?
Incorporate a dash of sriracha or chili flakes into the peanut sauce for added heat.