Spicy Shrimp Lettuce Cups (Print Version)

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

# What You'll Need:

→ Shrimp

01 - 1 lb medium shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 1 garlic clove, minced
04 - 1 tsp fresh ginger, grated
05 - 1 tsp sriracha or chili sauce, adjust to taste
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper

→ Vegetables & Greens

08 - 1 head butter 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 tbsp mayonnaise
15 - 1 tbsp lime juice
16 - 1 tsp sriracha
17 - 1 tsp honey
18 - 1 tsp soy sauce or tamari

# How to Make It:

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

# Additional Tips::

01 -
  • The shrimp cooks in minutes, so you're actually eating within 20 minutes, not theoretically.
  • Every bite feels interactive and a little bit playful—you're building each cup exactly how you want it.
  • It hits that sweet spot where it feels indulgent but leaves you feeling energized, not weighed down.
02 -
  • If your shrimp smells even slightly fishy or off, don't cook it—that smell only gets worse with heat, and it ruins the whole dish.
  • Thaw frozen shrimp the right way: put them in a bowl of cold water and change the water every few minutes, or thaw them in the fridge overnight. The faster method actually works and prevents that mushy texture.
  • Cold lettuce is non-negotiable; keep it in the fridge until the last minute, and your cups will hold together and taste so much better.
03 -
  • If you're cooking for someone with a shellfish allergy, use the same spice blend and sauce technique with grilled chicken breast cut into bite-sized pieces—it tastes completely different but equally delicious.
  • Toast a handful of chopped peanuts or cashews right before serving for an extra layer of crunch and richness; it elevates the whole thing without making it feel heavy.
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