Save My neighbor brought over a batch of these on a sweltering summer evening, and I remember thinking how brilliant it was—no hot oven, no heavy feeling afterward, just cool lettuce leaves cradling spiced shrimp and bright vegetables. She stood in my kitchen casually assembling them while we talked, and I was struck by how something so simple felt celebratory. I've made them countless times since, especially when I want something that feels indulgent but doesn't weigh you down.
I made these for a dinner party once and watched my friend who "never eats healthy" pile his plate high, then ask for seconds before dessert even came out. That moment told me everything I needed to know about whether these were actually good or just guilt-free.
Ingredients
- Medium shrimp (500 g / 1 lb): Look for them firm and slightly translucent before cooking—they'll turn that perfect coral pink when they're done, and that's your signal to pull them off the heat immediately.
- Olive oil (1 tbsp): Just enough to coat the shrimp and help the garlic and ginger bloom into something fragrant.
- Garlic (1 clove, minced) and fresh ginger (1 tsp, grated): These two together create that warm, slightly spicy foundation that makes your kitchen smell incredible.
- Sriracha or chili sauce (1 tsp for the shrimp, plus 1 tsp for the sauce): Adjust these amounts based on your heat tolerance—I learned the hard way that "a little sriracha" means different things to different people.
- Salt (1/2 tsp) and black pepper (1/4 tsp): Season the shrimp itself, not just the sauce, so every bite has flavor.
- Butter or iceberg lettuce (1 head): The larger the leaves, the easier they are to fill without tearing—butter lettuce feels fancier, but iceberg is sturdier if you're nervous.
- Carrots (1 medium, julienned), cucumber (1 small, julienned), red bell pepper (1/2, thinly sliced): The crunch is half the appeal here—cut them fresh right before serving so they don't have time to soften.
- Green onions (2, thinly sliced) and fresh cilantro: These finish the dish with brightness; don't skip them or substitute dried herbs.
- Mayonnaise (2 tbsp), lime juice (1 tbsp), honey (1 tsp), and soy sauce or tamari (1 tsp): Whisk these together to create a sauce that's creamy, tangy, and balanced—taste as you go because lime juice varies in strength.
Instructions
- Marinate the shrimp:
- Toss your shrimp with olive oil, minced garlic, grated ginger, sriracha, salt, and pepper in a bowl. Let them sit for just a few minutes while you finish prepping everything else—this isn't about marinating for hours, just enough for the flavors to begin sticking.
- Cook until they curl and pink:
- Heat your skillet over medium-high heat until it's genuinely hot, then add the shrimp and let them sit for 2-3 minutes per side without moving them around constantly. They'll turn that beautiful coral pink when they're done, and that's when you pull them off the heat.
- Whisk the sauce smooth:
- In a small bowl, combine mayonnaise, lime juice, sriracha, honey, and soy sauce, whisking until everything is creamy and the flavors feel balanced. This sauce is tangy, slightly sweet, and has just enough heat—taste it and adjust if your lime was particularly weak or strong.
- Build your cups:
- Lay lettuce leaves on a platter and fill each one with a shrimp, then layer on the carrots, cucumber, red bell pepper, and green onions. The lettuce leaf is your edible spoon and wrap all in one.
- Finish and serve:
- Drizzle the sauce over the cups or serve it alongside for dipping, scatter cilantro on top, and eat them right away while everything is still cool and crisp.
Save There's something almost meditative about assembling these—standing at the counter, filling each lettuce leaf with care, watching the colors layer together. My kids actually ask for these, which feels like winning.
Building Flavor Without Heat
If you're sensitive to spice, you can make these completely mild by skipping the sriracha in the shrimp and using just a hint in the sauce, or cutting it out entirely. The garlic and ginger will give you plenty of warmth and depth without any burn, and the lime juice will keep everything tasting bright and fresh instead of heavy.
Why Lettuce Cups Instead of Wraps
Lettuce stays cool right up until you eat it, which makes every bite feel refreshing rather than just filling. Plus, there's something psychologically satisfying about eating something that's naturally low-carb without having to think about it—you get to enjoy your food instead of mentally counting macros. The texture contrast of cool, crisp lettuce against warm spiced shrimp is genuinely part of the pleasure.
Customizing Your Cups
These are endlessly flexible depending on what you have on hand and what you're hungry for. Think of the shrimp as the anchor, the lettuce as the base, and everything else as your chance to build exactly what sounds good right now.
- If you want crunch and richness, scatter toasted peanuts or cashews on top (but verify allergies first if you're cooking for others).
- Substitute grilled chicken, pan-seared tofu, or seasoned tempeh for the shrimp and adjust your cooking time accordingly.
- Add avocado slices, shredded purple cabbage, or mango slivers if you want to shift the flavor profile toward something more tropical or creamy.
Save These lettuce cups have become my answer to "I want something healthy but I don't want it to taste like diet food." Serve them as an appetizer that disappears, or as a light main course that somehow feels completely satisfying.
Recipe Questions & Answers
- → How do I cook the shrimp without overcooking?
Cook shrimp over medium-high heat for 2-3 minutes per side until pink and opaque, then remove promptly to avoid toughness.
- → What type of lettuce works best for wrapping?
Butter lettuce or iceberg lettuce with sturdy, wide leaves is ideal for easy wrapping and a crisp texture.
- → Can the sauce be adjusted for less spice?
Yes, reduce or omit sriracha in the sauce for a milder flavor while maintaining tanginess from lime and sweetness from honey.
- → Are there good substitute proteins to use?
Grilled chicken, tofu, or tempeh can be swapped in for shrimp to create variations while keeping the fresh vegetable components.
- → How should I serve these for best flavor?
Serve immediately after assembly to keep lettuce crisp and enjoy the harmonious blend of spicy shrimp and fresh vegetables.
- → Can I add extra crunch to this dish?
Adding chopped peanuts or cashews provides extra texture, but check for any nut allergies before serving.