Shrimp Lettuce Wraps Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Heat a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat.

When the oil is shimmering, add the shrimp in a single layer. Sauté 1–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside.

In the same skillet, reduce heat to medium and add the whites of the sliced green onions, minced garlic and minced ginger. Sauté 30–45 seconds until aromatic, stirring constantly to prevent burning.

Add the sliced cabbage and julienned carrot to the skillet. Toss and cook 3–5 minutes until cabbage wilts but still has some bite. Season with remaining 1/2 tsp kosher salt and 3/4 tsp black pepper.

Return the cooked shrimp to the skillet and toss with the vegetables to combine. Keep heat on low while you prepare the glaze.

In a small bowl, whisk together 3 tablespoons light soy sauce, 2 tablespoons creamy peanut butter, 1 tablespoon rice vinegar, 1 tablespoon honey (or brown sugar), 1 teaspoon sesame oil, 2 tablespoons warm water and 1/4 tsp red pepper flakes (if using). Whisk until smooth and slightly glossy. Add more warm water, 1 teaspoon at a time, if too thick — you want a pourable glaze that will coat the shrimp.

Pour the glaze into the skillet with the shrimp and vegetables. Toss constantly over low heat for 1–2 minutes so the glaze thickens slightly and evenly coats the shrimp and vegetables. Taste and adjust seasoning — add a pinch of salt or a little more honey if you prefer sweeter.

Lay out the 8 Bibb lettuce leaves on a serving platter. If leaves are large, trim the thick stem at the base so they fold easily.

Spoon about 2–3 tablespoons of the shrimp and cabbage mixture into each lettuce leaf, dividing evenly.

Drizzle each wrap lightly with sweet chili sauce (about 1 teaspoon per wrap) or serve the sweet chili sauce on the side for dipping.

Sprinkle crushed roasted peanuts over the top (about 1 tablespoon per 2 wraps) and scatter cilantro leaves as desired. Serve with lime wedges for squeezing over the wraps.

Serve immediately while shrimp are warm so the lettuce stays crisp. Leftover filling can be refrigerated for up to 2 days; assemble just before serving.