Save It The first time I made these shrimp lettuce cups was during a sticky July afternoon when my kitchen was too hot to even think about turning on the oven. I had half a head of butter lettuce wilting in the crisper drawer and some shrimp from an impulse market run, so I threw together what I thought would be a sad, desperate dinner. But something magical happened when that cool, crisp lettuce met the spicy, warm shrimp and tangy sauce—my husband actually stopped scrolling through his phone, looked up, and said wait, what is this Weve had them at least once a month since.
Last summer, we had friends over for what was supposed to be a casual backyard hang. I set out a platter of these lettuce cups on the patio table, assuming wed need actual dinner afterwards, but everyone just hovered around that platter, building little lettuce wraps and talking with their mouths full. The shrimp disappeared first, then someone started doubling up the vegetables with extra sauce, and suddenly I realized—with genuine delight—that I didnt have to cook anything else. There is something uniquely communal about food you eat with your hands, something that makes people lean in a little closer.
Ingredients
- Medium shrimp: I always buy them already peeled and deveined because life is too short for tedious prep, and they cook more evenly without the shell getting in the way
- Olive oil: Just enough to coat the pan and help the spices cling to every surface of the shrimp
- Garlic and ginger: Fresh is not negotiable here—jarred ginger has a weird, hollow flavor that will make the whole dish taste sad
- Sriracha: Start with one teaspoon and taste before adding more, because some brands are much fiercer than others
- Butter lettuce: The leaves form perfect little cups, but iceberg works in a pinch—it is all about structural integrity
- Carrots and cucumber: Julienned into matchsticks so they add crunch without making each bite too bulky to fold
- Red bell pepper: brings sweetness and color that makes everything look more vibrant on the plate
- Green onions: Use both the white and green parts—the white parts get cooked with everything else, the greens go on top fresh
- Cilantro: If you are one of those people who think cilantro tastes like soap, basil or mint will work instead
- Mayonnaise: Creates a creamy base for the sauce that holds everything together beautifully
- Lime juice: Freshly squeezed is the only way—the bottled stuff has a weird, metallic aftertaste
- Honey: Just enough to round out the heat and acid, but not so much that the sauce tastes like dessert
- Soy sauce or tamari: Tamari if you need gluten-free, but regular soy sauce works fine otherwise
Instructions
- Season the shrimp:
- In a large bowl, toss the shrimp with olive oil, minced garlic, grated ginger, sriracha, salt, and pepper until every piece is evenly coated. Let them sit for about 10 minutes if you have time—the flavor penetrates better—but they will still be delicious if you cook them immediately.
- Cook the shrimp:
- Heat a large skillet over medium-high heat until it is hot enough that a drop of water sizzles instantly. Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side until they are pink and opaque. Do not crowd the pan or they will steam instead of sear, which makes them rubbery and sad.
- Whisk the sauce:
- In a small bowl, combine the mayonnaise, lime juice, sriracha, honey, and soy sauce. Whisk until the mixture is completely smooth and creamy—this will take about 30 seconds of enthusiastic whisking.
- Prep the lettuce:
- Carefully separate the lettuce leaves, keeping them whole if possible, and wash them thoroughly. Pat them completely dry with a clean kitchen towel or paper towels, because water clinging to the leaves will make everything soggy within minutes.
- Assemble and serve:
- Arrange the lettuce leaves on a large platter and pile the cooked shrimp, julienned vegetables, and green onions in separate sections. Let everyone build their own cups, drizzling with sauce and sprinkling with fresh cilantro as they go.
Save It My mother-in-law, who is politely suspicious of anything that sounds like diet food, raised her eyebrows when I put these on the table. But after one bite, she looked genuinely surprised and asked for the recipe, which is basically her highest form of compliment. Now she texts me every few weeks to say she made them for her book club or bridge game or whatever random excuse she can find to eat them. There is something satisfying about winning someone over with food that seems so simple on the surface but actually delivers so much flavor and texture in every single bite.
Make It Your Own
I have made these with shredded rotisserie chicken, crispy tofu, and even just vegetables for a completely plant-based version. The sauce works with pretty much anything, so do not be afraid to improvise based on what you have in the fridge or what sounds good to you right now. The only rule is keeping the components crunchy and fresh because that texture contrast is what makes the whole concept work.
Serving Suggestions
These work beautifully as an appetizer for a dinner party or as a light main dish with a side of coconut rice or Asian slaw. I have also served them alongside miso soup and pot stickers for a complete Asian-inspired spread that feels restaurant-quality but comes together in about 45 minutes. People always appreciate food they can customize themselves, and these are basically the most customizable dinner imaginable.
Storage and Prep
You can chop all the vegetables and whisk the sauce up to a day in advance, storing them in separate airtight containers in the refrigerator. The shrimp should be cooked right before serving, because reheated shrimp are never quite the same. If you are meal-prepping, store everything separately and assemble when you are ready to eat—the lettuce will get sad and wilty if it sits dressed for too long.
- Leftover vegetables and sauce make a great salad the next day
- The sauce keeps for up to a week in the refrigerator and is also amazing on burgers
- Extra shrimp can be chopped and added to fried rice or scrambled eggs
Save It These shrimp lettuce cups have become my go-to for nights when I want something that feels special and restaurant-worthy but do not want to spend hours in the kitchen. They are fresh, fast, and somehow still feel like a treat, which is pretty much everything I want from dinner on a Tuesday night.
Common Questions About Recipes
- → What type of shrimp works best for this dish?
Medium-sized peeled and deveined shrimp are ideal for even cooking and balanced bite size.
- → Can I adjust the spice level?
Yes, sriracha amount can be modified to suit your preference, or replaced with a milder chili sauce.
- → Is it possible to serve this warm or cold?
While best served fresh and slightly warm, the combination also works well chilled for a refreshing treat.
- → What alternatives could be used instead of shrimp?
Grilled chicken, tofu, or tempeh can substitute shrimp for variety while maintaining texture contrast.
- → How can I add extra crunch to the cups?
Chopped peanuts or cashews sprinkled on top provide delightful crunch, but watch for allergies.