Save My neighbor knocked on my kitchen door one summer evening with a bag of shrimp she couldn't use, and I had maybe twenty minutes before guests arrived. I rummaged through the fridge, found butter lettuce and peanut butter, and started building something on the fly. Those lettuce wraps turned out to be the star of the night, and now they're my go-to move when I want something that feels fancy but comes together faster than takeout.
I've made these for a potluck where someone was suddenly dairy-free, and for a weeknight when my partner said he was tired of regular meals. The thing about lettuce wraps is they adapt without you having to start over—they just work, every single time.
Ingredients
- Large shrimp, peeled and deveined (400 g): The size matters here because they cook evenly and stay tender, not rubbery. I buy them frozen and thaw in a bowl of cold water while I prep everything else.
- Vegetable oil (1 tbsp): High heat oil is non-negotiable—it keeps the shrimp from sticking and gets them that slight golden char.
- Garlic and ginger: Fresh is the only way; they release their flavor fast and perfume your whole kitchen in seconds.
- Creamy peanut butter (3 tbsp): The natural kind without added sugar works best and tastes less processed, though any creamy version will do.
- Soy sauce or tamari (1 tbsp): This is your salt anchor, so taste as you go because brands vary in saltiness.
- Lime juice and sesame oil: These two brighten everything up and add that Southeast Asian depth that makes people ask for the recipe.
- Butter lettuce: It's sturdy enough to hold the filling but tender enough to eat without fighting it, unlike iceberg.
- Fresh vegetables (carrot, pepper, cucumber): The colors matter as much as the taste—this dish is meant to look vibrant on the plate.
- Roasted peanuts and cilantro: These are your finishing touches that transform it from simple to memorable.
Instructions
- Make the sauce while everything else waits:
- Whisk peanut butter with soy sauce, lime juice, honey, and sesame oil in a small bowl until it looks like thick cream. Add warm water a little at a time until it drips off a spoon like loose yogurt—you want it to coat but not puddle on the lettuce. This can sit for hours and get better.
- Get your pan smoking hot:
- Heat oil in a large skillet over medium-high heat for a full minute, then add minced garlic and ginger. You'll smell it immediately; that's your signal to move to the next step before they burn.
- Cook the shrimp with confidence:
- Toss in your shrimp with a pinch of salt and pepper, then don't fuss with them for the first two minutes. Let them sit so they develop color, then stir and cook another minute or two until they're all pink with no gray. They'll keep cooking slightly after you turn off the heat.
- Build your wraps like a assembly line:
- Lay lettuce leaves out on a platter, then spoon warm shrimp into each one. Top with the julienned carrot, bell pepper, and cucumber in whatever order feels right.
- Sauce, garnish, serve immediately:
- Drizzle peanut sauce over each wrap, scatter chopped peanuts on top, and finish with cilantro and green onions. Serve right away while the shrimp is still warm and the lettuce is crisp.
Save One time a friend who said she never cooked asked me to teach her something simple, and we made these together on a random Tuesday afternoon. Watching her face light up when she realized she could actually do it, and then seeing her make them again a week later without checking the recipe, was the moment I knew this dish does more than feed people.
The Magic of Speed
There's something powerful about a meal that takes less time to cook than it does to decide what to cook. Your shrimp are technically done the moment they turn pink, which is barely three minutes in a hot pan. The peanut sauce requires zero cooking and actually tastes better when you give it five minutes to sit. Suddenly you're not stressed, you're not sweating, and you're plating something that looks like you know what you're doing.
Playing With Heat and Flavor
I learned the hard way that the sauce is where all the personality lives in this dish. A small drizzle of sriracha turns it spicy, a splash of rice vinegar makes it tangy, and sometimes I add a pinch of ginger to the sauce itself if I'm feeling bold. The base recipe is honestly just a starting point—taste it, adjust it, make it yours. Some nights I crave more sesame oil, other nights I want lime to be the loudest voice.
Why This Works as Dinner
Most appetizers feel like you're eating around the edges of a meal, but these wraps hit all the notes you actually need—protein, fresh vegetables, healthy fat from peanuts and oil, bright acid from lime. I've served them as a main course with rice on the side and people finish their plates completely. The lettuce is sturdy enough that you don't feel like you're eating air, and the shrimp gives you substance without heaviness.
- If you're feeding a crowd, prep the vegetables ahead and keep them in separate containers so people can build their own wraps—it feels interactive and buys you time.
- Double the peanut sauce recipe and use leftovers as a dip for vegetables or a dressing for noodles the next day.
- These are best served within an hour of assembly, but the components keep separately for up to a day, which is your real time-saver.
Save This dish lives in my rotation because it never feels like a chore, and it always impresses without asking much of you. Whether it's lunch, dinner, or that moment when friends show up and you have thirty minutes to pull together something memorable, these wraps have your back.
Recipe FAQ Section
- → How do I keep the lettuce leaves crisp?
Wash and dry the butter lettuce thoroughly, using a salad spinner if possible, then keep chilled until assembly to maintain crispness.
- → Can I make the peanut sauce ahead of time?
Yes, the peanut sauce can be prepared up to a day in advance and stored in the refrigerator. Stir well before serving.
- → What can I substitute for shrimp?
Grilled chicken or tofu are great alternatives that pair well with the peanut sauce and fresh vegetables.
- → How spicy is the peanut sauce and can I adjust it?
The base sauce is mild but you can add sriracha or chili flakes for a spicier kick according to your preference.
- → Is this dish suitable for gluten-free diets?
Using tamari instead of soy sauce makes this dish gluten-free. Always check labels to be sure.