Description
These Spicy Asian Shrimp Lettuce Wraps are a quick and flavorful dish combining tender shrimp cooked in a zesty Thai-inspired sauce served in crisp butter lettuce cups. Packed with fresh vegetables and a kick of sriracha, this recipe delivers a healthy, low-carb meal perfect for a light lunch or dinner.
Ingredients
For the Sauce
- 1/4 cup coconut aminos (or substitute 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 substitutes)
- 1 tablespoon honey
- 1 teaspoon ground ginger
- 1/4 teaspoon sea salt
For the Shrimp and Wraps
- 1 tablespoon olive oil (or avocado oil)
- 1 pound shrimp (raw, peeled and deveined)
- 1 head butter lettuce (sometimes called Boston Bibb; romaine or leaf lettuce can also be used)
For the Toppings
- 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, for garnish)
- Green onions (optional, sliced for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Prepare the Sauce: In a small bowl or a large measuring cup, whisk together coconut aminos, water, rice wine vinegar, sriracha, SunButter, honey, ground ginger, and sea salt until the mixture is smooth and well combined.
- Cook the Shrimp: Heat a skillet over medium-high heat. Add olive oil or avocado oil, then place the shrimp in the skillet, spreading them out into an even layer. Cook the shrimp undisturbed for about 3 minutes until they start to turn pink and opaque on one side.
- Simmer in Sauce: Flip all the shrimp over and pour the prepared spicy sauce over them. Bring the sauce to a gentle simmer, then continue cooking the shrimp in the sauce for about 5 minutes, stirring frequently to ensure all the shrimp are evenly cooked and coated with the sauce.
- Assemble Wraps: Remove the skillet from heat. Spoon the shrimp and sauce mixture into the butter lettuce leaves. Top each wrap generously with shredded carrot, cucumber, red cabbage, and if desired, garnish with cilantro, green onions, and sesame seeds or nuts for extra crunch and flavor.
Notes
- For a nut-free version, substitute SunButter with sunflower seed butter or omit entirely.
- Adjust sriracha quantity to control the spice level.
- Butter lettuce works best for wraps due to its pliable yet sturdy leaves; however, romaine or leaf lettuce can be used if unavailable.
- This dish can be served immediately or chilled slightly for a refreshing option.
- Leftovers keep well refrigerated for up to 2 days but are best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
