Ingredients & Substitutions
Here I explain the best ingredients for my shrimp lettuce wraps recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Make Shrimp Lettuce Wraps
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Shrimp – I prefer small shrimp for these wraps, because they’re bite-sized and easy to eat. Make sure they are peeled and deveined, with the tails removed. You could also use these same flavors with other proteins, or try my Asian chicken lettuce wraps or the Thai beef lettuce wraps from my first cookbook. Coconut Aminos – I like this brand as a soy sauce substitute because I avoid soy, plus it adds a little sweetness. Low-sodium soy sauce or tamari work, too, if you have those. Olive Oil – Avocado oil also works. Fish Sauce – For umami flavor! I like this clean-ingredient brand. There’s nothing quite like it, but if you need a substitute, you can try Worcestershire sauce. Lime Juice – For tang! Fresh is always best, but sometimes I use bottled lime juice to save time. Crushed Red Pepper Flakes – The amount I use makes these Thai shrimp lettuce wraps mildly spicy, but you can adjust based on your heat preference. Leave them out for a milder dish, or add more if you like extra spice.
Peanut Butter – The base of my peanut sauce. This brand with no added sugar is my go-to, but you can also use almond butter if that’s what you’ve got. Coconut Aminos – Or low sodium soy sauce or tamari. Lime Juice Seasonings – Sea salt, crushed red pepper flakes, and garlic powder. You can also add a pinch of ground ginger if you like. If you don’t have garlic powder on hand, very finely minced garlic would work.
For a sweeter peanut sauce, add a tablespoon of regular or sugar-free honey.
Buy raw shrimp, not cooked. Cooked shrimp won’t absorb the marinade very well, and are likely to turn rubbery when you cook them. If all you have is cooked, though, you can still use it and only heat for a minute or two. Marinate the shrimp for about 30 minutes, but not longer. After that, they will start to “cook” from the acidic lime juice and turn into shrimp ceviche. Prep everything before cooking the shrimp. Make sure your lettuce leaves are separated, cucumbers are julienned, and avocado is diced. The shrimp cooks in just a few minutes, and the shrimp lettuce wraps taste best if you assemble them while it’s still warm. Be careful not to overcook. Again, you don’t want the shrimp to turn rubbery! It only takes me around 5 minutes total, including both sides. Sometimes even a bit less. Struggling to mix the peanut sauce? If your peanut butter is too firm to mix easily, use a small blender to get everything combined. You can also thin out the sauce with water if it’s too thick — it can vary depending on your peanut butter.
Please enter your first name for your account. Your saved recipe will also be sent to your email. Garnishes are not included in nutrition facts. This was our last walk in Minnesota on the day we left. I’m going to miss that cooler weather, but the good news is, the hot Florida weather is perfect for these refreshing shrimp lettuce wraps. Ha. Time to make some again!
