Shrimp Lettuce Wraps

Thai Shrimp:

Let’s make a quick marinade for the shrimp! You could simply saute the shrimp, but the marinade makes it extra juicy and flavorful. You’ll need:

• Shrimp – I prefer small shrimp for these wraps, because they’re bite-sized and easy to eat. Make sure they are peeled and deveined, with the tails removed. You could also use these same flavors with other proteins, or try my Asian chicken lettuce wraps or the Thai beef lettuce wraps from my first cookbook.
• Coconut Aminos – I like this brand as a soy sauce substitute because I avoid soy, plus it adds a little sweetness. Low-sodium soy sauce or tamari work, too, if you have those.
• Olive Oil – Avocado oil also works.
• Fish Sauce – For umami flavor! I like this clean-ingredient brand. There’s nothing quite like it, but if you need a substitute, you can try Worcestershire sauce.
• Lime Juice – For tang! Fresh is always best, but sometimes I use bottled lime juice to save time.
• Crushed Red Pepper Flakes – The amount I use makes these Thai shrimp lettuce wraps mildly spicy, but you can adjust based on your heat preference. Leave them out for a milder dish, or add more if you like extra spice.

Lettuce Wraps:

• Bibb Lettuce – Sometimes this is called butter lettuce, Boston Bibb, or limestone lettuce at the store. I like this type for lettuce wraps, because it’s pliable without breaking, to fit all those fillings.
• Cucumber – For a refreshing crunch. You can also toss in other veggies, like shredded carrots, bell peppers, or radishes for extra flavor and texture. I recommend cutting your vegetables into matchsticks rather than cubes, because they don’t fall out of the wraps as easily.
• Avocado – If you can’t tell from my logo, I love avocado! In these shrimp lettuce wraps, it’s perfect for balancing the heat.
• Garnishes – These are optional, but I like to add green onions, roasted peanuts, and a squeeze of lime. Fresh cilantro would also work nicely.

Peanut Sauce:

This is a different version of my peanut sauce recipe:

• Peanut Butter – The base of my peanut sauce. This brand with no added sugar is my go-to, but you can also use almond butter if that’s what you’ve got.
• Coconut Aminos – Or low sodium soy sauce or tamari.
• Lime Juice
• Seasonings – Sea salt, crushed red pepper flakes, and garlic powder. You can also add a pinch of ground ginger if you like. If you don’t have garlic powder on hand, very finely minced garlic would work.

VARIATION: Add some sweetness!

For a sweeter peanut sauce, add a tablespoon of regular or sugar-free honey.

1. Make the shrimp marinade. In a medium to large bowl, whisk together the coconut aminos, olive oil, fish sauce, lime juice, and crushed red peppers. Add the shrimp and set aside to marinate.
2. Make the peanut sauce. Whisk together the peanut butter, coconut aminos, lime juice, crushed red pepper flakes, salt, and garlic powder. Sample to taste, but do not eat the entire bowl of peanut sauce. 😉

3. Cook the shrimp. Heat more oil in a large skillet over medium heat. Add the shrimp and sauté until opaque and cooked through.
4. Assemble the shrimp lettuce wraps. Top the lettuce leaves with shrimp, cucumbers, and avocados, then drizzle with the peanut sauce. I highly recommend a garnish of green onions, roasted peanuts, and lime wedges!

Storage & Meal Prep

• Store: Keep leftovers in separate containers in the fridge for 3-4 days. You can use the leftover shrimp for a quick shrimp salad or toss it into any of my healthy salad recipes.
• Meal prep: Mix up the marinade and peanut sauce, and prep the lettuce wrap ingredients ahead of time. Store separately. Just don’t marinate the shrimp more than 30 minutes in advance, as I mentioned above.
• Reheat: Gently warm the shrimp in a skillet. It’s not the same as fresh, but still pretty good! You can also just eat the shrimp lettuce wraps cold.
• Freeze: You can freeze the cooked shrimp and peanut sauce separately for up to 3 months, but don’t freeze the fresh veggies. Thaw in the fridge overnight.

Serving Ideas

Since these wraps are packed with protein and veggies, they can easily be a complete meal all on their own. But if you want something more hearty, serve them with my easy fried rice or cauliflower rice on the side. They also pair nicely with my egg drop soup or even chicken satay.