Kitchen notes · a little help before you start
Shrimp Lettuce Wraps with Peanut Sauce
These lettuce cups make room for a little of everything in each bite: tender shrimp, cool cucumber and creamy avocado, all caught by a peanut-sesame drizzle. They're pleasant to eat with your hands, and the fresh cilantro gives the filling a lively finish.
- Prep
- 25 min
- Cook
- 5 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Lunch
- Primary protein
- Seafood
- Cuisine
- American
- Preparation & total time
- Prep: 16–30 minutes · Total: 30 minutes or less
A few quick notes
1. Dry the shrimp
Rinse and pat the shrimp dry before seasoning them and adding them to the hot, oiled skillet.
2. Cut slim vegetables
Cut the cucumber and carrot into thin matchsticks so they fit easily into the lettuce cups.
3. Shake until smooth
Seal the dressing and peanut butter in a container with a tight lid and shake until smooth.
Get to know the ingredients
Boston lettuce
Boston lettuce provides the cups; arrange them on a platter before adding the vegetables and shrimp.
Prepared shrimp
Choose large shrimp already peeled and deveined, then season with the listed salt and pepper before cooking.
Creamy peanut butter
Use creamy peanut butter at room temperature for shaking into the sesame ginger dressing until smooth.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Shrimp Lettuce Wraps with Peanut Sauce
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Drizzle the filled cups
Finish the assembled lettuce cups with cilantro and a drizzle of peanut sauce across the shrimp and vegetables.
A little more help as you go
Move cooked shrimp out
Transfer the shrimp to a plate as soon as they are cooked through, before assembling the wraps.
Avocado in strips
Slice the avocado into strips, keeping pieces ready to tuck in beside the carrot and cucumber.
A few questions you might have
How much shrimp goes in each cup?
The assembly directions place two shrimp in each lettuce cup, along with vegetables, avocado and cilantro.
Is the peanut sauce cooked?
No cooking step is given; shake sesame ginger dressing and room-temperature creamy peanut butter together until smooth.
Does the cilantro need chopping?
The preparation calls for cutting the sprigs in half, then adding a couple of large sprigs to each cup.
When should I take the shrimp off the heat?
Cook them just until cooked through, then transfer them to a plate before you build the lettuce cups.
What goes into the lettuce before the shrimp?
Start with carrot and cucumber strips and sliced avocado, then add the shrimp, cilantro and peanut sauce.
Any more cooking tips?
P.S. this dressing contains wheat so if you're gluten free, try: Braggs ginger sesame
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: natashaskitchen.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
