Dinner

Shrimp Lettuce Wraps with Spicy Peanut Sauce Recipe

ByHugo Harnd December 24, 2025December 24, 2025

Introduction

Shrimp lettuce wraps are a fresh and flavorful meal perfect for a light lunch or dinner. Combining tender shrimp with crunchy vegetables and a creamy peanut sauce, this dish delivers a satisfying blend of textures and tastes. It’s quick to prepare and ideal for anyone looking for a low-carb or keto-friendly option.

The image shows three white lettuce cups arranged on a white marbled surface, each filled with cooked shrimp that are pink and slightly shiny, placed on a bed of thin orange carrot strips and thin green herb pieces. To the right side of the lettuce cups, there is a white round bowl filled with a light brown sauce with a small silver spoon inside. The shrimp and vegetables look fresh and lightly glazed, and the lettuce leaves are bright green with a slight crisp texture. The overall look is fresh and colorful. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 pound (450g) raw shrimp, peeled and deveined
1 red bell pepper, sliced
2 cloves garlic, grated
1 onion, diced
1/4 cup low sodium soy sauce
1 tablespoon freshly grated ginger
1 teaspoon crushed red chili pepper
1/2 teaspoon cumin
1 zucchini, julienned
1 or 2 carrots, julienned (optional for low-carb, keto diet)
2 jalapeños, seeded and diced
Fresh chopped chives
Kosher salt and freshly ground black pepper, to taste
1 head Boston lettuce (or Bibb, butter lettuce)

The lettuce wraps peanut sauce

4 teaspoons peanut butter
2 teaspoons rice vinegar
2 teaspoons coconut milk
3 tablespoons low sodium soy sauce
2 tablespoons honey (optional for low-carb, keto diet)
1-inch fresh ginger, grated
1 clove garlic, grated

Instructions

Step 1: Make the peanut sauce by combining peanut butter, rice vinegar, coconut milk, soy sauce, honey, grated ginger, and garlic in a bowl. Mix until smooth. For a creamier texture, blend the sauce using a blender and set aside.
Step 2: Heat olive oil in a skillet over medium-high heat. Add raw shrimp and cook until golden, about 2 to 3 minutes.
Step 3: Stir in crushed red chili pepper, cumin, grated ginger, and diced onion. Cook for 1 minute. Add julienned zucchini and soy sauce, then cook for another minute.
Step 4: Add julienned carrots (if using), diced jalapeños, grated garlic, sliced red bell pepper, and chopped chives. Cook for 1 to 2 minutes more, keeping the vegetables crunchy. Season with kosher salt and freshly ground black pepper to taste.
Step 5: To serve, spoon several tablespoons of the shrimp and vegetable mixture into the center of a lettuce leaf, folding it taco-style. Serve with the leftover cooking juices and a side of peanut sauce for dipping. Enjoy!

Tips & Variations

Use Bibb or butter lettuce if Boston lettuce is not available; their tender leaves work just as well.
For extra crunch, add chopped peanuts or cashews on top before serving.
Adjust the spiciness by adding more or less crushed red chili pepper and jalapeños.
To keep it keto-friendly, omit the carrots and honey or substitute honey with a low-carb sweetener.
Double the peanut sauce recipe to have extra for dipping—it pairs well with other fresh vegetables.

Storage

Store any leftover shrimp and vegetable mixture in an airtight container in the refrigerator for up to 2 days. Keep the peanut sauce separate in a sealed jar or container for up to 3 days. Reheat the shrimp mixture gently in a skillet over low heat or enjoy it cold in wraps. The lettuce leaves are best served fresh and should not be stored filled in advance to prevent sogginess.

How to Serve

The image shows three white lettuce cups filled with cooked shrimp on a white marbled surface. Each cup has three shrimp placed on top of thin shredded orange carrots and thin red pepper strips. The lettuce leaves are bright green and crisp, forming natural bowls that hold the filling. On the top right, a small white bowl contains a brown dipping sauce with a silver spoon resting inside. The close-up view highlights the fresh and colorful textures of the shrimp and vegetables. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Make sure to thaw them completely and pat dry before cooking to avoid excess moisture in the dish.

What can I substitute for peanut butter in the sauce if I have an allergy?

You can replace peanut butter with almond butter or sunflower seed butter for a similar creamy texture and flavor. Alternatively, omit the nut butter and increase the soy sauce and coconut milk slightly for a lighter sauce.