Save My friend Sarah showed up one summer evening with a bag of butter lettuce and a challenge: make something that doesn't feel like a salad but tastes like vacation. I'd just discovered how good shrimp could be when you don't overthink it, and the peanut sauce came together so naturally that I wondered why I'd never thought of it before. These lettuce wraps became our thing that season, the kind of dish you make when you want something that feels indulgent but actually leaves you feeling good.
I made these for my partner's family the first time they came over to our new place, and I remember the kitchen smelling absolutely incredible as the shrimp hit the hot oil, ginger and garlic filling the air. Everyone was skeptical about lettuce wraps until they took their first bite and realized this was nothing like the sad vegetable situation they'd imagined. Watching someone's face shift from doubt to genuine delight while they're holding a crispy lettuce cup dripping with peanut sauce is a small kitchen victory I still think about.
Ingredients
- Large shrimp, peeled and deveined: Use 400 g (14 oz) and if they're frozen, thaw them properly under cool running water rather than on the counter, which keeps them tender instead of rubbery.
- Vegetable oil: A neutral oil like canola or grapeseed works best here because you need the heat tolerance and you don't want it competing with the other flavors.
- Garlic and ginger: Fresh is non-negotiable; that combination is what makes your kitchen smell like somewhere people want to be, so don't skip it or use the jarred stuff.
- Creamy peanut butter: Natural works beautifully, but if it's the kind with oil on top, just stir it in rather than draining it because that oil matters for the sauce's texture.
- Soy sauce or tamari: The umami backbone of this whole situation, and tamari genuinely tastes better to me if you're keeping it gluten-free.
- Lime juice: Always fresh; bottled lime juice tastes like disappointment in a plastic bottle and this sauce deserves better.
- Sesame oil: Use the dark, toasted kind and go easy on it because a little goes remarkably far and too much can overpower.
- Butter lettuce: The leaves are naturally cup-shaped and forgiving, making them infinitely easier to work with than iceberg or romaine.
- Fresh vegetables: Carrot, bell pepper, and cucumber add crunch and brightness, and they can be prepped hours ahead so you're really just cooking the shrimp when people arrive.
Instructions
- Make the sauce while you're thinking about it:
- Whisk peanut butter, soy sauce, lime juice, honey, sesame oil, and warm water together in a small bowl until it's completely smooth and pourable. I always taste it here and adjust because everyone's preference for saltiness and tartness is different, so don't be shy about tweaking it to your liking.
- Get your pan properly hot:
- Heat vegetable oil in a large skillet over medium-high heat until it shimmers and moves easily, then add minced garlic and grated ginger. Let them cook for just 30 seconds until the smell hits you and you know they're awakened, because that's when the magic starts.
- Cook the shrimp with intention:
- Add your shrimp and season generously with salt and pepper, then let them sit undisturbed for about two minutes before stirring so they develop a light color. Stir frequently for another minute or two until they're uniformly pink and firm but not bouncy, which usually takes 3 to 4 minutes total.
- Set up your assembly line:
- While the shrimp cooks, arrange butter lettuce leaves on a large platter and have your vegetables prepped and ready nearby. This is why I love this dish, because once the shrimp is done the work is really just putting things together.
- Build each wrap thoughtfully:
- Spoon shrimp into each lettuce cup, then layer in carrot, bell pepper, and cucumber while everything is still slightly warm. Drizzle generously with peanut sauce and top with chopped peanuts, cilantro, and green onions if you're using them.
- Serve immediately with intention:
- Have lime wedges on the side because a squeeze of fresh lime right before eating makes everything taste sharper and more alive. People will squeeze more than they think they need, and that's exactly right.
Save There was this moment when my nephew, who usually picks the vegetables out of everything, grabbed a second wrap and asked if he could take the extras home. That's when I realized these aren't just appetizers or a light meal, they're something that makes people feel like they're part of something more interesting than regular dinner.
Why These Wraps Work Every Time
The genius of this format is that it keeps shrimp from ever being the sad, rubbery thing some people remember from bad restaurants. The lettuce provides structure and freshness, the vegetables add textural interest, and the peanut sauce is what ties everything together into something greater than its parts. You're essentially eating a deconstructed spring roll that's fresher and more interactive because you're assembling it yourself.
Variations That Actually Work
I've swapped the shrimp for grilled chicken when I have it on hand and it's genuinely just as good, though you need to slice it into bite-sized pieces. Crispy tofu is surprisingly delicious here too if you're cooking for vegetarians, and it picks up the ginger-garlic flavor beautifully. The peanut sauce is flexible enough that you can add sriracha for heat, a touch of fish sauce for depth, or even a spoonful of almond butter if you're dealing with a peanut allergy.
- Rice noodles can be added inside for a more substantial meal that still feels light.
- Serve these at room temperature as a make-ahead option for parties because they're actually better when you're not stressed about timing.
- Double the peanut sauce recipe because it gets eaten as a dip even after everyone's finished their wraps.
Building Flavor Without Complication
The secret is that this dish does heavy lifting with minimal ingredients, which means quality matters. I learned early on that skipping the sesame oil to save money was a mistake because it adds a toasted richness that nothing else can replace. Fresh lime juice versus bottled is another one of those small choices that changes whether people say this is good or this is really good, and it costs almost nothing to choose right.
Save These wraps have become my answer to so many dinner situations, whether I'm feeding people who don't usually eat adventurously or cooking for someone who appreciates good food and efficiency. They're proof that sometimes the best meals aren't complicated, they just need to be thoughtful and made with ingredients that actually matter.
Cooking Guide
- → How do I make the peanut sauce smooth?
Whisk peanut butter, soy sauce, lime juice, honey, sesame oil, and warm water until well combined. Add water a little at a time to reach desired consistency.
- → Can I substitute the shrimp with other proteins?
Yes, grilled chicken or tofu can be used as alternatives to shrimp for different textures and flavors.
- → What vegetables work best in these wraps?
Julienned carrot, red bell pepper, and cucumber add fresh crunch and color to the wraps.
- → How can I add some heat to this dish?
Incorporate sriracha or chili flakes into the peanut sauce for a spicier twist.
- → What is the best way to serve these wraps?
Arrange butter lettuce leaves on a platter, fill with shrimp and vegetables, drizzle with peanut sauce, and garnish with chopped peanuts and herbs. Serve immediately with lime wedges.