Shrimp Lettuce Wraps Peanut (Print Version)

Stir-fried shrimp in crisp lettuce leaves with peanut sauce and fresh veggies for a light, vibrant meal.

# Components:

→ Shrimp

01 - 14 oz large shrimp, peeled and deveined
02 - 1 tablespoon vegetable oil
03 - 1 garlic clove, finely minced
04 - 1 teaspoon fresh ginger, grated
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Peanut Sauce

07 - 3 tablespoons creamy peanut butter
08 - 1 tablespoon soy sauce or tamari for gluten-free
09 - 1 tablespoon fresh lime juice
10 - 1 teaspoon honey or maple syrup
11 - 1 teaspoon sesame oil
12 - 2 tablespoons warm water

→ Vegetables and Assembly

13 - 1 head butter lettuce, leaves separated, washed, and dried
14 - 1 small carrot, julienned
15 - 1 small red bell pepper, thinly sliced
16 - 1/4 cup cucumber, julienned
17 - 2 tablespoons roasted peanuts, chopped
18 - 1 lime, cut into wedges
19 - 2 tablespoons fresh cilantro leaves
20 - 1 tablespoon green onions, thinly sliced

# Method:

01 - In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, and warm water until smooth. Adjust consistency with additional water as needed. Set aside.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add minced garlic and grated ginger, cooking for 30 seconds until fragrant.
03 - Add shrimp to the skillet, season with salt and black pepper, and stir-fry for 3 to 4 minutes until the shrimp turn pink and are cooked through. Remove from heat.
04 - Arrange butter lettuce leaves on a large serving platter. Spoon cooked shrimp evenly into each lettuce cup.
05 - Top each shrimp-filled lettuce cup with julienned carrot, sliced red bell pepper, julienned cucumber, and a drizzle of peanut sauce.
06 - Garnish with chopped roasted peanuts, fresh cilantro leaves, and sliced green onions. Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • The shrimp cooks in under five minutes, so you can actually relax before people arrive instead of sweating in the kitchen.
  • Every bite has texture—crispy lettuce, tender shrimp, the creaminess of peanut sauce, all hitting at once.
  • It feels like an elegant appetizer but honestly works as a light dinner, and nobody will know you didn't plan it all day.
02 -
  • Don't overcrowd the pan with shrimp or they'll steam instead of sear—work in two batches if you need to, it only adds two minutes.
  • Pat your shrimp completely dry before they hit the oil, or they'll splatter and won't brown properly.
03 -
  • Freeze a wedge of lime and rub it over hot shrimp right before plating—the acidity hits differently when it steams into the warm shrimp.
  • If your peanut sauce splits or looks broken, add a teaspoon of warm water and whisk like you mean it; it'll come back together immediately.
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