Fresh Shrimp Lettuce Cups (Printable Version)

Vibrant shrimp with crisp vegetables and tangy sauce wrapped in cool lettuce leaves.

# Ingredient List:

→ Shrimp

01 - 1 lb medium shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1 garlic clove, minced
04 - 1 teaspoon fresh ginger, grated
05 - 1 teaspoon sriracha or chili sauce, adjust to taste
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon 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 tablespoons mayonnaise
15 - 1 tablespoon lime juice
16 - 1 teaspoon sriracha
17 - 1 teaspoon honey
18 - 1 teaspoon soy sauce or tamari for gluten-free

# How-To Steps:

01 - In a bowl, mix shrimp with olive oil, garlic, ginger, sriracha, salt, and black pepper until evenly coated.
02 - Heat a large skillet over medium-high heat. Add shrimp mixture and cook for 2 to 3 minutes per side until shrimp turn pink and are cooked through. Remove from heat.
03 - Whisk together mayonnaise, lime juice, sriracha, honey, and soy sauce in a small bowl until smooth.
04 - Arrange lettuce leaves on a serving platter. Fill each leaf with cooked shrimp, carrot, cucumber, red bell pepper, and green onions.
05 - Drizzle sauce over the filled lettuce cups or serve on the side. Garnish with chopped cilantro and serve immediately.

# Expert Tips:

01 -
  • They're ready in 30 minutes flat, which means weeknight dinners suddenly feel effortless and restaurant-quality.
  • Everything stays crisp and fresh because you build them as you eat, so no sogginess or sad leftovers.
  • Your guests feel like they're eating something adventurous and healthy, even though you barely worked up a sweat.
02 -
  • Don't overcrowd the lettuce cups or they become unwieldy and start tearing—less is more, and you can always make them again if people want seconds.
  • If your shrimp stick to the pan, they're not ready to flip—wait another 30 seconds instead of forcing them and tearing off their tails.
03 -
  • Pat your shrimp completely dry before seasoning them—moisture is the enemy of a good sear and will make them steam instead of brown.
  • Keep your lettuce leaves in ice water for 15 minutes before serving to make them extra crisp and cold, which provides the perfect contrast to the warm shrimp.
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