Fresh Shrimp Lettuce Cups (Print Version)

A light dish featuring spicy shrimp, crisp vegetables, and tangy sauce in lettuce cups.

# What You’ll Need:

→ Shrimp

01 - 1 lb medium shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 1 garlic clove, minced
04 - 1 tsp fresh ginger, grated
05 - 1 tsp sriracha or chili sauce (adjust to taste)
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper

→ Vegetables & Greens

08 - 1 head butter lettuce or iceberg lettuce, leaves separated and washed
09 - 1 medium carrot, julienned
10 - 1 small cucumber, julienned
11 - 1/2 red bell pepper, thinly sliced
12 - 2 green onions, thinly sliced
13 - Fresh cilantro, chopped (for garnish)

→ Sauce

14 - 2 tbsp mayonnaise
15 - 1 tbsp lime juice
16 - 1 tsp sriracha
17 - 1 tsp honey
18 - 1 tsp soy sauce or tamari (for gluten-free)

# How-To Steps:

01 - In a bowl, combine shrimp with olive oil, minced garlic, grated ginger, sriracha, salt, and black pepper. Toss thoroughly to coat evenly.
02 - Heat a large skillet over medium-high heat. Add the shrimp mixture and cook for 2 to 3 minutes on each side or until shrimp turn pink and are cooked through. Remove from heat and set aside.
03 - In a small bowl, whisk together mayonnaise, lime juice, sriracha, honey, and soy sauce until smooth and well combined.
04 - Arrange washed lettuce leaves on a serving platter. Fill each leaf with cooked shrimp, julienned carrot, cucumber, sliced red bell pepper, and green onions.
05 - Drizzle or serve with the prepared sauce and garnish with chopped fresh cilantro. Serve immediately as an appetizer or light main course.

# Expert Hints:

01 -
  • Ready in under 30 minutes, making weeknight dinners feel less like a chore and more like a celebration.
  • The shrimp stay tender and flavorful while the vegetables stay crisp, giving you multiple textures in one bite.
  • No guilt involved—it's naturally low-carb and gluten-free without sacrificing any taste or satisfaction.
02 -
  • Overcooked shrimp becomes rubbery in minutes—pull them off the heat when they're just turned pink, not when they're pale white and tough, because they'll continue cooking slightly as they cool.
  • Pat your shrimp completely dry before cooking so they sear properly instead of steaming, and this small step makes the difference between shrimp that tastes restaurant-quality and shrimp that feels a bit sad and soggy.
  • Julienne your vegetables thin enough that they stay crisp through the meal—thick chunks lose their snap and the whole experience feels less vibrant.
03 -
  • Make the sauce a bit thinner than you think you need, because it will cling to the vegetables and shrimp as people eat, and you want enough to flavor every bite without it becoming overwhelming or dripping everywhere.
  • If you want extra texture and nutrition, sprinkle some toasted sesame seeds or chopped cashews on top, which add a subtle nuttiness that complements the sriracha beautifully.
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