Shrimp Lettuce Wraps Peanut (Printable)

Tender shrimp nestled in crisp butter lettuce, topped with creamy peanut sauce and fresh vegetables.

# What You Need:

→ 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 and 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

# Directions:

01 - In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, and warm water until smooth. Adjust consistency with additional water if 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 3-4 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 drizzle with prepared peanut sauce.
06 - Garnish with chopped roasted peanuts, fresh cilantro, and sliced green onions. Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • They're ready in 30 minutes flat, which means dinner happens before you realize how hungry you actually were.
  • The peanut sauce is creamy and tangy without any heavy cream, so you feel good eating three of them.
  • Everyone can build their own wrap, which turns eating into a little interactive moment rather than just plating something.
02 -
  • If you cook the shrimp even a minute too long, they go from tender to rubbery, so set a timer and don't wander off to check your phone.
  • The peanut sauce can break if it gets too hot, so make it ahead and let people drizzle it on their wraps at the table rather than heating it.
03 -
  • If you're making these ahead for a party, cook the shrimp and make the sauce earlier in the day, but prep vegetables and assemble wraps no more than 15 minutes before serving.
  • A squeeze of sriracha stirred into the peanut sauce turns these from bright to spicy-bright, which is the direction I take them whenever someone asks for heat.
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