Pin It There's something about the smell of garlic and ginger hitting hot oil that makes me pause whatever I'm doing. A few summers ago, I was experimenting with ways to eat lighter while still feeling like I was having something exciting for dinner, and these lettuce cups landed on the counter almost by accident—inspired by a meal I'd had at a tiny restaurant tucked into a corner of the farmer's market. The beauty of them is how they feel fancy enough to serve when people drop by, yet simple enough that you're done before anyone gets restless.
I made these for a friend who'd just gotten back from traveling and wanted to tell me everything over food that wasn't heavy. We stood in my kitchen, her perched on a stool, and she built her own cups while we talked—grabbing extra cilantro, squeezing more lime juice onto her sauce, making each one exactly as she wanted it. That's when I realized these weren't just about the food; they were about the permission to build something together.
Ingredients
- Medium shrimp, peeled and deveined (500g/1 lb): Look for shrimp that smell like the ocean and have a slight firmness to them—that's how you know they're fresh.
- Olive oil (1 tbsp): This is your cooking base, so don't skip it or use too little; the shrimp need room to get golden and crispy at the edges.
- Garlic and ginger (1 clove minced, 1 tsp grated): These two are the backbone of the flavor—mince the garlic fine and don't be shy with the ginger.
- Sriracha or chili sauce (1 tsp, adjust to taste): Start with what the recipe says, then taste and add more if you want it hotter; you can always build heat but you can't take it away.
- Salt and black pepper (1/2 tsp and 1/4 tsp): Season as you go, not all at once—it's easier to adjust this way.
- Butter or iceberg lettuce (1 head): Butter lettuce leaves are softer and more forgiving if you're new to this; iceberg is crispier and holds up longer.
- Carrot, cucumber, and red bell pepper (julienned and sliced): Cut these into thin, even pieces so they're pleasant to bite through, not chunky or awkward.
- Green onions and fresh cilantro: These are your fresh finish; the cilantro especially brings everything to life at the last second.
- Mayonnaise, lime juice, sriracha, honey, and soy sauce (for the sauce): This combination creates a balance between creamy, tangy, spicy, and savory that makes you want another cup immediately.
Instructions
- Coat the shrimp with flavor:
- In a bowl, toss your shrimp with olive oil, minced garlic, ginger, sriracha, salt, and pepper until every piece is slick and evenly coated. This is your moment to taste the mixture and decide if it needs more heat—it should smell bold and make you look forward to eating it.
- Cook until pink and perfect:
- Heat your skillet over medium-high heat until it's hot enough that a drop of water sizzles immediately. Add the shrimp and let them sit for 2-3 minutes on each side without moving them around too much—this is how they get that slight caramelization that makes them taste restaurant-quality.
- Build the sauce:
- While the shrimp cooks, whisk together mayo, lime juice, sriracha, honey, and soy sauce in a small bowl until it's smooth and pourable. Taste it and adjust; if it's too spicy, add a touch more mayo, and if it needs brightness, squeeze in extra lime.
- Arrange and fill:
- Lay out your lettuce leaves on a platter or directly on plates, then distribute the cooked shrimp, carrots, cucumber, red pepper, and green onions across them. This is where you can get creative—some people like their cups loaded, others prefer restraint.
- Finish and serve:
- Drizzle the sauce over everything or serve it on the side for dipping, then scatter cilantro on top. Serve immediately while the shrimp is still warm and the lettuce is crisp.
Pin It The first time someone built their own cup exactly how they wanted it, I realized this dish is really about control and customization. It stops being a plated meal and becomes an experience where everyone gets exactly what they're craving, which is quietly powerful.
The Magic of Fresh Lettuce Leaves
Lettuce cups live or die by the freshness of the leaves, so this is worth paying attention to. I learned the hard way that wilted or damaged leaves fall apart mid-bite, which ruins the whole experience. Buy your lettuce a day or two before you need it, store it in the crisper drawer wrapped loosely in a damp paper towel, and wash and dry the leaves just before assembling—they stay crisp and pliable that way.
Temperature and Texture Contrast
The real joy of these cups happens because of the contrast between the warm, spiced shrimp and the cool, crisp vegetables and sauce. That temperature difference wakes up your palate and makes every bite feel intentional. If you make the sauce ahead of time and keep it chilled, and the shrimp while it's still warm, you get that perfect dynamic.
Variations and Personal Tweaks
Once you've made these once, you'll start seeing them as a template rather than a strict recipe, which is exactly how it should be. Some nights I add chopped peanuts or cashews for crunch, other times I swap in grilled chicken or crumbled tofu if I don't have shrimp on hand. The sauce stays the same, the lettuce stays the same, but everything else is negotiable.
- For extra crunch and protein, sprinkle chopped roasted peanuts or cashews over the top before serving.
- If shrimp isn't available or you want variety, grilled chicken, tofu, or tempeh work beautifully in the same seasoning and sauce.
- A crisp Sauvignon Blanc or light Riesling is your best friend if you're pairing with wine—something cold and refreshing that echoes the freshness of the cups.
Pin It These lettuce cups remind me that the simplest meals often feel the most like a shared moment. They're an excuse to slow down and build something together, even if you're building it alone.
Recipe Questions & Answers
- → What type of shrimp works best?
Medium-sized peeled and deveined shrimp cook evenly and absorb flavors well for this dish.
- → Can I adjust the spice level?
Yes, modify sriracha quantity to suit your preferred heat intensity.
- → What lettuce is ideal for wrapping?
Butter or iceberg lettuce leaves provide a sturdy and crisp base for holding fillings.
- → How should the sauce be prepared?
Whisk mayonnaise, lime juice, sriracha, honey, and soy sauce until smooth to create a balanced tangy and spicy dressing.
- → Can I substitute ingredients for dietary needs?
Yes, grilled chicken, tofu, or tempeh can replace shrimp for different preferences, while tamari keeps it gluten-free.