Ingredients
Method
Prepare the Shrimp:
- In a bowl, toss the shrimp with soy sauce, honey, garlic, ginger, sesame oil, and lime juice. Let it marinate for 5-10 minutes.
- Heat olive oil in a large skillet over medium-high heat.
- Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side until pink and opaque. Remove from heat and set aside.
Prepare the Lettuce Wraps:
- Rinse the lettuce leaves and pat them dry with a clean towel to ensure they’re crisp and ready to hold the fillings.
- Julienne the carrots, cucumber, and red bell pepper for easy assembly.
Assemble the Wraps:
- Lay a lettuce leaf flat and spoon a few cooked shrimp onto the center.
- Add the julienned vegetables, green onions, and cilantro over the shrimp. Sprinkle with sesame seeds, if desired.
- For extra flavor, drizzle your favorite sauce, such as spicy mayo or hoisin, over the assembled wraps.
Serve Immediately:
- Fold the lettuce around the shrimp and veggies like a taco and serve immediately for the freshest taste.
Nutrition
Notes
Shrimp Size Matters: I recommend using medium shrimp for these wraps because they fit perfectly in the lettuce cups without overwhelming the other ingredients.
If you only have large shrimp, just chop them into bite-sized pieces after cooking.
Make It a Meal Prep Star: You can prep the shrimp marinade and julienne the vegetables up to a day ahead and store them separately in the fridge.
When you're ready to eat, just cook the shrimp and assemble everything in minutes.
Avoid Soggy Lettuce: I learned the hard way that wet lettuce ruins the texture.
After rinsing your lettuce leaves, pat them completely dry with paper towels or a clean kitchen towel.
For extra crispness, pop them in the fridge for 10 minutes before assembling.
Sauce Customization: While the recipe suggests spicy mayo or hoisin, I love drizzling a quick sriracha-lime mixture over the top.
Just mix a teaspoon of sriracha with the juice of half a lime for a bright, spicy kick.
Storage Tip: These wraps don't store well once assembled because the lettuce gets soggy.
Instead, keep the cooked shrimp and vegetables separate in the fridge for up to 2 days, then assemble fresh when you're ready to eat.
No Skillet?
No Problem: If you don't have a large skillet, you can cook the shrimp on a grill pan or even thread them onto skewers and grill them for 2-3 minutes per side.
The smoky flavor adds a lovely depth to the wraps.
Don't
Overcook the Shrimp: Keep a close eye on the shrimp while cooking.
They turn pink and opaque in just 2-3 minutes per side.
Overcooking makes them rubbery, so pull them off the heat as soon as they curl slightly and lose that gray translucency.
