Juicy shrimp , crunchy vegetables, and a drizzle of creamy sauce are all you need to make the best lettuce wraps. These shrimp lettuce wraps are a quick and light meal that's kicked up with delicious Mediterranean flavors--you'll be making these on repeat!
There is no shortage of shrimp recipes around here, but these wraps are a quick and simple way to turn a few frozen shrimp into a delicious little meal!
Homemade shrimp lettuce wraps
Ready in about 10 minutes, this shrimp lettuce wraps recipe is bright and nutritious in the best way. Fresh lettuce leaves are the perfect carrier for succulent shrimp, colorful vegetables like cucumbers, tomatoes, onion, and peppers, fresh herbs, and a drizzle of tasty sauce (like tzatziki, tahini, or even green goddess sauce). Each bite is bursting with bold flavor!
When I make these lettuce wraps, I like to prep all the ingredients in bowls and set them up buffet-style for everyone to assemble their own wraps. Does it get messy? Yes, but that just makes it all the better!
Which lettuce is best for wraps?
Butter lettuce (also known as bibb lettuce or Boston bibb lettuce) and Romaine leaves are popular options to use for wraps, but you can use any large lettuce leaves you have on hand (just as long they are pliable enough that they don't break when you bend or fold them over).
Sauce for lettuce wraps
Simply seasoned shrimp pairs well with many sauces. My personal favorite for this recipe is green goddess dressing. But other Mediterranean sauces like tahini sauce, creamy tzatziki, Toum (garlic sauce), bright chermoula, or even romesco will work as well!
How to make lettuce wraps with shrimp
Shrimp wraps are so easy to make in just 10 minutes or so. Start by making your sauce of choice (and you can even do this a day or two ahead of time). Then chop and slice all your vegetables and herbs (I like bell peppers, tomatoes, cucumbers, and pickled turnips, when I have them). Season and cook the shrimp (you only need like 3 minutes for the shrimp to turn pink, don't over cook it).
To assemble the wraps, grab a lettuce leaf, top it with vegetables and herbs, followed by 1 or 2 shrimp. Lastly, drizzle your sauce over the top. That's it!
Tips for success
- Don’t overcook the shrimp. Shrimp goes from plump and juicy to rubbery and chewy in a matter of moments. So the moment the shrimp starts turning pink, remove it from the heat. It will continue to cook a little in the hot pan, and you’ll have perfectly cooked, succulent shrimp.
- Use larger lettuce leaves. Larger, sturdier lettuce leaves that bend easily are best here. I like Boston bibb or Romaine leaves for wraps, you can put more fillings in and they won’t tear. If you only have smaller leaves, double them up so you have more to work with.
Can I use chicken or meat instead?
Not a fan of shrimp? No problem! You can use other cooked proteins like chicken, salmon, or even beef in this recipe
Use your judgment to figure out how much chicken or beef you can fit into the lettuce wrap without it ripping. A piece or two or chicken, and maybe 1 to 1 ½ halved meatballs would probably work well.
What to serve along
Make ahead tips
While gluten-free lettuce wraps are best served immediately, you can work ahead by prepping your vegetables and making your sauce of choice a night in advance (just store it in a tight-lid mason jar in the fridge).
Leftovers and storage
Store leftover vegetables in an airtight container in the refrigerator. They will keep for around 4 days. Leftover shrimp will keep for 2 to 3 days. I wouldn't recommend reheating the shrimp, though.
More easy shrimp recipes to try
Shrimp Lettuce Wraps Recipe
- 1 Tahini Green Goddess Dressing recipe
- 1 Persian Cucumber or ¼ English cucumber, halved lengthwise and thinly sliced into half moons
- ½ cup cherry tomatoes, halved
- 2 baby bell peppers, sliced into rings
- 1 to 2 green onions, trimmed, whites and greens chopped
- ½ cup Basil leaves, cilantro, or parsley
- 8 to 10 ounces large shrimp, peeled and deveined
- Kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- Extra virgin olive oil
- ½ lemon
- 1 head butter lettuce or other artisan lettuce you like
- Make the tahini green goddess dressing according to this recipe.
- Prepare and slice the vegetables and set them aside.
- Pat the shrimp dry and toss it with kosher salt, the garlic powder, and dried oregano.
- Heat 1 tablespoon extra virgin olive oil in a large non-stick pan. Add the shrimp and cook for 2 to 3 minutes or until just pink and no longer grey. Immediately squeeze the lemon all over the shrimp.
- Assemble the lettuce wrap. Take one lettuce leaf (or you can overlap two leaves if you’re using smaller lettuce leaves) and arrange some of the veggies and fresh herbs on top. Add 1 to 2 shrimp. And finish with a drizzle of the green goddess dressing.
- Serve the lettuce wraps with a bit more of the green goddess dressing on the side.
- Which lettuce to use for lettuce wraps? Butter lettuce (also called Boston bibb or bibb lettuce) is the best choice, but larger Romaine leaves would work as well.
- Do not over-cook your shrimp. Even the largest of shrimp will cook in less than 5 minutes, just watch for it to turn pink and take it off the heat immediately. Remember, it will continue to cook in the hot skillet even after you remove it from the heat).
- Can I use a different protein than shrimp? Yes! Chicken, meat, or salmon would be great in this recipe, particularly leftover chicken gyro or shawarma, Baked salmon or even Greek keftedes (meatballs).
- Need more color and zing? Add some pickled turnips or chopped preserved lemons.
- What to serve along? Healthy lettuce wraps with shrimp are a satisfying low-carb lunch or appetizer. To serve them for dinner or a heftier meal, serve them alongside white bean salad or potato salad.
- Make ahead tips - Make your sauce of choice a night in advance, and store it in the fridge in an airtight container. You can also slice the vegetables ahead of time and store them separately in the fridge in tight-lid containers.
- Leftovers and storage - Store leftover vegetables in an airtight container in the refrigerator. They will keep for around 4 days. Leftover shrimp will keep for 2 to 3 days. I don't recommend reheating the shrimp though.
- Visit our Shop to browse Mediterranean ingredients including extra virgin olive oils and all-natural and organic spices.