Shrimp Lettuce Wraps Recipe

Prep shrimp

Pat shrimp dry with paper towels. In a medium bowl, toss shrimp with kosher salt, black pepper and cornstarch until evenly coated. Let sit 5 minutes to allow cornstarch to adhere.

Prepare vegetables

Slice bell peppers thinly, slice onion, trim and cut string beans, mince garlic and grate ginger. Keep vegetables ready to add quickly during stir-fry.

Cook shrimp

Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat until shimmering. Add shrimp in a single layer (work in two batches if necessary to avoid crowding). Stir-fry 1–2 minutes per side until just opaque and lightly golden. Remove shrimp to a plate and set aside.

Stir-fry vegetables

Add remaining 1 tablespoon oil to the hot pan. Add string beans and stir-fry 2 minutes. Add sliced onions and bell peppers and continue to stir-fry 2–3 minutes until vegetables are crisp-tender. Add minced garlic and grated ginger and cook 30 seconds until fragrant.

Combine and finish

Return shrimp to the pan. Stir together light soy sauce, oyster sauce, rice vinegar and 2 tablespoons water, then pour over shrimp and vegetables. Toss to coat and cook 1 more minute until sauce is slightly reduced and everything is glazed. Drizzle sesame oil, toss, and remove from heat. Taste and adjust seasoning with a pinch more salt or a splash of soy if needed. Stir in chopped cilantro if using.

Whisk peanut sauce: In a small bowl, combine peanut butter, coconut milk, soy sauce, brown sugar (or honey), lime juice, Thai red curry paste (if using), and fish sauce (if using). Whisk until smooth. Add water 1 tablespoon at a time to reach a pourable but thick consistency (about 2 tablespoons total). Taste and balance sweet, salty and sour — add more lime or sugar as desired.

Warm (optional): For a thinner, warmed sauce, heat the mixture gently in a small saucepan over low heat, stirring constantly until slightly loosened, about 2–3 minutes. Do not boil. Transfer to a serving bowl and sprinkle with crushed roasted peanuts.

Arrange lettuce leaves on a platter. Spoon about 2–3 tablespoons of the shrimp and vegetable mixture into each leaf (adjust amount to size of leaves).

Drizzle 1 teaspoon or more of satay peanut sauce over each filled lettuce cup, or serve the sauce on the side for dipping. Garnish with thinly sliced scallions, crushed peanuts and lime wedge. Serve immediately while shrimp is hot.