Thai Shrimp Lettuce Wraps
These Thai Shrimp Lettuce Wraps are a fresh, fast, and flavor-packed low-carb dinner made in under 15 minutes. Juicy sautéed shrimp, crisp peppers, and a tangy garlic sauce combine inside crunchy lettuce leaves for the ultimate healthy weeknight meal.
Servings: 4 wraps
Calories: 150kcal
Equipment
- pan
- mixing bowl
- knife
- cutting board
- spoon or whisk
Ingredients
- 1 lb shrimp, peeled and deveined
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tsp olive oil
- 1/2 cup red bell pepper, thinly sliced
- 2 garlic cloves, minced
- 1/2 tsp chili flakes (optional)
- 2 tbsp soy sauce (low sodium recommended)
- 1 tsp honey
- 1 tsp rice vinegar
- 1/2 tsp sesame oil
- 8 lettuce leaves (butter or romaine)
- 1/4 cup green onions, chopped
- 1 tbsp sesame seeds
- crushed peanuts (optional)
Instructions
- In a small bowl whisk together the soy sauce, honey, rice vinegar, and sesame oil to create the tangy garlic sauce. Set aside.
- Heat olive oil in a pan over medium heat. Add minced garlic and chili flakes and cook for 30 seconds until fragrant.
- Add the shrimp along with salt and pepper. Sauté for 2–3 minutes until shrimp turns pink.
- Add the sliced red bell pepper to the pan and cook for 1 minute until slightly tender-crisp. Remove from heat.
- Lay lettuce leaves on a plate. Divide the shrimp and pepper mixture among them.
- Top each wrap with green onions and sesame seeds, then drizzle with the tangy garlic sauce. Serve immediately.
Notes
Use low-sodium soy sauce to keep the sauce balanced. Prep all ingredients before cooking, since shrimp cooks in just 2–3 minutes. Store filling and lettuce separately for best texture. Replace honey with maple syrup for a vegan-friendly option.