Save to Pinterest I discovered these shrimp lettuce cups on a sweltering summer afternoon when my fridge was mostly empty and I craved something cool, crisp, and utterly satisfying. A friend had mentioned them in passing months earlier, but it wasn't until I stood there sweating slightly, staring at a package of beautiful shrimp and some wilting lettuce, that the combination suddenly clicked. The first time I assembled them, I was amazed at how something so simple—just shrimp, vegetables, and a tangy sauce spooned into a leaf—could feel fancy and fun. Now I make them whenever I want to eat something that feels light but doesn't leave me hungry, or when I want to impress people without spending hours in the kitchen.
I'll never forget serving these at a small dinner party where someone brought a date they were trying to impress. Everyone went quiet for a moment after that first bite, then someone asked for the recipe, then someone else wanted to know where I learned to cook like this. That's when I realized these little cups had a quiet magic to them—they tasted exciting and looked intentional, but they were honestly just me throwing together what I had on a random Tuesday. The table felt lighter that night, more playful somehow.
Ingredients
- Medium shrimp, peeled and deveined (500 g): Quality shrimp makes all the difference—they should smell briny and clean, never fishy or ammonia-like, which tells you they're fresh.
- Olive oil (1 tbsp): This is your cooking fat, so it needs to be good enough to taste, not something hidden in the back of the cupboard.
- Garlic and ginger (1 clove garlic, 1 tsp ginger): These two wake everything up and keep the shrimp from tasting one-dimensional.
- Sriracha or chili sauce (1 tsp for the shrimp, 1 tsp for the sauce): Adjust this based on how you like heat—I've learned that sriracha varies wildly between brands, so start conservative.
- Salt and black pepper (1/2 tsp salt, 1/4 tsp pepper): Season the shrimp boldly; they'll absorb it better if you coat them before cooking.
- Butter lettuce or iceberg (1 head): These leaves should be sturdy enough to hold the filling without breaking, and cold enough to provide that satisfying contrast to warm shrimp.
- Carrots, cucumber, and red bell pepper (1 carrot, 1 cucumber, 1/2 pepper): Julienne everything thin so the vegetables stay delicate and absorb the sauce without overwhelming the shrimp.
- Green onions and cilantro (2 green onions, fresh cilantro for garnish): These provide the final brightness—don't skip them or the cups lose their spark.
- Mayonnaise (2 tbsp): This is the creamy base that brings everything together; use real mayo, not the light stuff, because the richness matters.
- Lime juice, honey, and soy sauce or tamari (1 tbsp lime, 1 tsp honey, 1 tsp soy sauce): This sauce is your secret weapon—the honey rounds out the heat and salt, while lime keeps everything bright.
Instructions
- Coat the shrimp in aromatics:
- In a bowl, toss your shrimp with the olive oil, minced garlic, ginger, sriracha, salt, and pepper until every piece is glistening and scented. You should smell the garlic and ginger immediately—if you don't, you've under-seasoned.
- Sear the shrimp quickly:
- Heat your skillet until it's smoking slightly, then add the shrimp in a single layer and resist the urge to move them around. Let them sit for 2–3 minutes until they turn bright pink on one side, flip, and cook the other side the same way. You're looking for that moment when they just become opaque—a few seconds longer and they'll turn tough and rubbery.
- Whisk the sauce until silky:
- Combine mayonnaise, lime juice, sriracha, honey, and soy sauce in a small bowl and whisk until completely smooth and creamy. Taste it and adjust—if it's too tangy, add a touch more honey; if it's too mild, another squeeze of lime.
- Arrange your lettuce cups:
- Lay out your lettuce leaves on a serving platter, keeping them cold and crisp. You're creating vessels, so make sure each leaf is clean, dry, and positioned so it can cradle the filling.
- Build each cup with care:
- Place a few shrimp in each lettuce leaf, then scatter the julienned carrots, cucumber, red bell pepper, and sliced green onions on top. The layering matters because it keeps flavors distinct and makes each bite interesting.
- Finish and serve:
- Drizzle the sauce over the top or serve it on the side for dipping, depending on how saucy you like things. Scatter cilantro over everything as a final touch, and serve immediately while the lettuce is still crisp and the shrimp still warm.
Save to Pinterest There's something about watching people pick up these cups with their hands and eat them without a fork that always makes me smile. It feels less formal than a plated dinner but more intentional than finger food, and somehow that small detail changes the whole mood of the meal.
Making the Sauce Your Own
The beauty of this sauce is that it's forgiving and flexible—I've made it with Greek yogurt instead of mayo when I wanted something lighter, or with coconut milk when I was chasing a different kind of creaminess. The lime and sriracha are your anchors, so keep those consistent, but everything else can shift based on what you have or what you're craving. I once added a tiny splash of fish sauce and it deepened everything in the best way, though that's definitely not essential.
Prep Strategy
You can julienne your vegetables up to a few hours ahead and keep them in the fridge in sealed containers, which means on the day of serving you're really only cooking shrimp and whisking sauce. I often coat the shrimp in its seasoning an hour or two before cooking too, which gives the flavors time to meld. The only thing you shouldn't do in advance is assemble the cups—they need to come together in the final moments so the lettuce stays crisp and the sauce stays perched on top instead of soaking in.
- Prep vegetables and store them separately so you can control moisture and crispness right up until serving.
- Toast the shrimp in a hot pan without fussing with them—they cook faster and taste better when left alone.
- Serve the sauce on the side if your guests like things less saucy, and let them customize their own cups.
Why These Keep People Coming Back
These cups hit a sweet spot that's rare in cooking—they feel indulgent and exciting but they're light enough that you don't feel sluggish after. They're also naturally interactive, which makes sharing a meal feel more playful and less formal. I've served them to people who swear they hate seafood and watched them change their minds, and I've made them for friends on strict diets who suddenly felt like they were eating celebration food instead of restriction food.
- The combination of warm shrimp and cold, crisp vegetables creates a textural contrast that makes every bite interesting.
- You can easily swap the protein—grilled chicken, seared tofu, or even leftover rotisserie chicken work beautifully—without changing the spirit of the dish.
- They're low-carb and naturally gluten-free, so they feel inclusive without requiring a separate meal for different guests.
Save to Pinterest These shrimp lettuce cups taught me that the simplest dishes often leave the biggest impression. They're the kind of meal that makes people feel cared for without demanding hours of your time.
Common Recipe Questions
- → Can I substitute the shrimp with other proteins?
Yes, grilled chicken, tofu, or tempeh can be used as alternatives while maintaining flavor and texture balance.
- → How do I make the sauce spicier or milder?
Adjust the amount of sriracha or chili sauce in the shrimp marinade and sauce to suit your preferred spice level.
- → What lettuce types work best for wrapping?
Butter lettuce and iceberg lettuce both provide sturdy, crisp leaves ideal for wrapping the shrimp and vegetables.
- → Can I prepare this dish ahead of time?
For best texture and freshness, cook shrimp and assemble just before serving, though components like sauce can be made in advance.
- → Are there common allergens in this dish?
This contains shellfish and soy; for gluten-free options, tamari is recommended over soy sauce. Be mindful of mayonnaise ingredients as well.