Spicy Shrimp Lettuce Cups (Printable)

Vibrant shrimp with crisp vegetables and tangy sauce all wrapped in cool lettuce leaves.

# What You'll Need:

→ Shrimp

01 - 1 lb medium shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 1 garlic clove, minced
04 - 1 tsp fresh ginger, grated
05 - 1 tsp sriracha or chili sauce, adjust to taste
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper

→ Vegetables & Greens

08 - 1 head butter or iceberg lettuce, leaves separated and washed
09 - 1 medium carrot, julienned
10 - 1 small cucumber, julienned
11 - 1/2 red bell pepper, thinly sliced
12 - 2 green onions, thinly sliced
13 - Fresh cilantro, chopped for garnish

→ Sauce

14 - 2 tbsp mayonnaise
15 - 1 tbsp lime juice
16 - 1 tsp sriracha
17 - 1 tsp honey
18 - 1 tsp soy sauce or tamari for gluten-free option

# Cooking Steps:

01 - In a bowl, combine shrimp, olive oil, garlic, ginger, sriracha, salt, and black pepper. Toss to coat evenly.
02 - Heat a large skillet over medium-high heat. Add the shrimp mixture and cook 2-3 minutes per side until shrimp turn pink and opaque. Remove from heat.
03 - Whisk together mayonnaise, lime juice, sriracha, honey, and soy sauce in a small bowl until smooth.
04 - Arrange lettuce leaves on a platter. Fill each leaf with cooked shrimp, carrot, cucumber, red bell pepper, and green onions.
05 - Drizzle sauce over filled lettuce cups or serve on the side. Garnish with fresh cilantro and serve immediately.

# Expert Tips:

01 -
  • They're ready in 30 minutes flat, which means you can have something impressive on the table without the usual stress.
  • Every bite is different because you control what goes into each cup—it becomes interactive, almost playful to eat.
  • The whole thing lives guilt-free in the low-carb and gluten-free camp, so no one feels like they're missing out on flavor.
02 -
  • Don't overcrowd the pan when cooking shrimp—they release moisture and steam instead of sear if they're packed in too tightly, so work in batches if you need to.
  • Overcooked shrimp becomes rubbery fast; the second they turn fully pink, they're done, so set a timer and don't wander off.
03 -
  • Prep all your vegetables ahead of time—julienne the carrot and cucumber, slice the pepper and green onions, chop the cilantro—so assembly is just a matter of arranging everything when you're ready to serve.
  • Make the sauce the night before and keep it in a covered container in the fridge; the flavors meld beautifully overnight and it's one less thing to do when people are hungry.
Go Back