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Asian Lettuce Wraps With Shrimp And Peanut Sauce
Julia

Shrimp Lettuce Wraps (With Peanut Sauce!)

5 from 3 votes
Asian lettuce wraps with succulent garlic shrimp, creamy peanut butter sauce, and crunchy salad ingredients, are low-carb, gluten-free, and mouth-watering! These healthy lettuce wraps make easy meals that the whole family will love. Serve your shrimp lettuce wraps as a main dish for lunch time or dinner with a side of rice noodles.
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Prep Time 20 minutes
Cook Time 6 minutes
Marinate Shrimp 30 minutes
Total Time 56 minutes
Servings: 10 wraps
Course: Main Course
Cuisine: Asian
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For Shrimp
  • 1 pound large or extra large shrimp I used 31/40, frozen and thawed
  • 1 heaping tablespoon garlic clove minced
  • 1 tablespoon lime juice
  • 1 teaspoon olive oil
  • ¼ teaspoon salt
  • 1 pinch black pepper
For Serving
  • 1 large head of butter lettuce boston bib or large romaine lettuce
  • 1-2 cups cabbage slaw
  • 1-2 cups carrot matchsticks
  • 1 bell pepper red cut into thin slices
  • ½ cup red onion diced fine
  • lime wedges for serving
  • sesame seeds (optional) or chopped roasted peanuts
  • Thai Peanut sauce

Equipment

Method
 

  1. Rinse and pat dry the shrimp. I used tails on and removed them after cooking.
  2. Combine all the marinade ingredients in a large bowl. Toss the shrimp until coated. Cover with plastic wrap and let marinate for 30 minutes in the fridge.
  3. Make my homemade Thai Peanut Sauce. For a thinner sauce, add more water. For better flavor, place the peanut sauce in the fridge for 15-30 minutes for the flavors to blend. Or make it ahead of time (will keep in the fridge in an airtight container for up to 5 days).
  4. Heat a large pan or large skillet over medium-high heat with regular oil or sesame oil. Cook shrimp for 1-2 min per side until it turns opaque. For very large shrimp, 2-3 min per side.
  5. Assemble the lettuce wraps with cabbage or coleslaw, bell peppers, carrots, onions, cilantro, 3-4 shrimp per lettuce leaf wrap, and drizzle peanut sauce on top.

Nutrition

Calories: 50kcalCarbohydrates: 4gProtein: 7gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.01gCholesterol: 57mgSodium: 320mgPotassium: 133mgFiber: 1gSugar: 1gVitamin A: 2297IUVitamin C: 6mgCalcium: 37mgIron: 0.3mg

Notes

  • My homemade Thai Peanut Sauce.
  • Lettuce wraps that have been assembled should be consumed right away. These will not keep and hold their shape after a while, at room temperature, or in the fridge for a long time. The sauce will moisten the lettuce and it will easily break.
    However, if you keep the shrimp and the rest ingredients separately in the fridge, they should last for 2-3 days. Of course, it's best to cook the shrimp fresh!

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