Thai Shrimp Lettuce Wraps

Thai Shrimp Lettuce WrapsI have one of the easiest, most delicious recipes for you guys today! These thai shrimp lettuce wraps are seriously my jam right now, they are the perfect summer appetizer or light meal. They are packed with lots of fresh vegetables, sweet and spicy sauteed shrimp, and a super tasty thai peanut sauce that I could pretty much just eat with a spoon. Don’t judge.

Thai Shrimp Lettuce WrapsThis recipe idea came from the fact that I have really been craving lighter dinners since the temperatures have risen to be hotter than Hades here in Texas. Seriously, constant sweat happening. TMI? Sorry about that.

I have been making lots of big salads and lighter grain bowls for meals lately, and I’ve been loving it. I needed to change it up a bit from the usual salad routine, so I decided to give lettuce wraps a go. Well, I guess lettuce wraps aren’t much different than salad, but you can at least eat with your hands and pretend like they’re tacos. Whatever, just humor me.

Thai Shrimp Lettuce WrapsThai Shrimp Lettuce WrapsThey are very light, with only veg, shrimp and sauce, but they kept me surprisingly full. Maybe because I ate like 5, but let’s not talk about that. If you are like my husband and demand carbs at every meal, feel free to add some rice or even crispy rice noodles to the mix. That would be pretty amazing too.

But do not, I repeat, DO NOT forget to douse the wraps in this amazeball sauce. You will not regret it, trust me.

Thai Shrimp Lettuce WrapsIf you make these, take a pretty picture and show me on Instagram! Hashtag #thewheatlesskitchen, I want to see your creations!

Thai Shrimp Lettuce Wraps

Yield: Serves 4


  • 1 head of butter lettuce, leaves removed
  • 1 large seedless cucumber, cut into thin matchsticks
  • 3 carrots, cut into thin matchsticks
  • 2 serrano peppers (or fresno chiles), thinly sliced
  • 2 lbs of shrimp, tails removed
  • 1 tbsp extra virgin olive oil
  • 1 tsp sesame oil
  • pinch of salt and black pepper
  • Thai Peanut Sauce
  • 1/4 cup canned coconut milk
  • 1/4 cup peanut butter (or almond butter)
  • 1/2 tsp sesame oil
  • 1 tbsp rice vinegar
  • 2 tsp honey
  • 2 tbsp GF soy sauce
  • 1 tsp red pepper flakes


  1. Preheat a large skillet over medium-high heat. Add the olive oil and sesame oil to the pan, then add the shrimp and half of the serrano pepper slices. Season the shrimp with a pinch of salt and pepper, stir to coat. Cook for 3-5 minutes, stirring occasionally, until shrimp is opaque and cooked through.
  2. To make the peanut sauce, add all of the sauce ingredients to a jar, close the lid and shake vigorously to combine. Store in the fridge after use.
  3. To assemble the lettuce wraps, fill a piece of butter lettuce with a few pieces of the cucumber and carrot, add 3-4 shrimp pieces, and spoon the sauce over the top. Add more serrano slices if you want it extra spicy.

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