5-Ingredient Shrimp Lettuce Wraps

updated Dec 7, 2020
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5-Ingredient Shrimp Lettuce Wraps

Low-carb shrimp lettuce wraps are crisp, crunchy and need just 5 ingredients.

Serves4

Prep10 minutes

Cook3 minutes to 4 minutes

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Credit: Photo: Joe Lingeman; Food Stylist: Cyd McDowell

Lettuce wraps may have gained popularity as a restaurant indulgence, but with a short ingredient list and easy assembly, you can find these lettuce wraps on my dinner table even on the busiest weeknights. Divide tender sautéed shrimp between lettuce leaves with some matchstick-cut cucumbers, then top with a drizzle of store-bought peanut sauce (or opt for sesame ginger dressing). And don’t skip the peanuts! A small sprinkling of salty roasted peanuts gives these refreshing roll-ups an irresistible crunch.

Credit: Photo: Joe Lingeman; Food Stylist: Cyd McDowell

A Winning Low-Carb Option

With fresh, green lettuce in place of bread, these wraps are an ideal option for anyone looking for low-carb or keto-friendly options. These finger-friendly wraps are easy to eat at any time of the day: Make them a light lunch, midday snack, or add a few more to your plate for a dinner-sized portion. Check the labels for low-carb peanut sauces or make your own (just remember to omit any sweetener).

5-Ingredient Shrimp Lettuce Wraps

Low-carb shrimp lettuce wraps are crisp, crunchy and need just 5 ingredients.

Prep time 10 minutes

Cook time 3 minutes to 4 minutes

Serves 4

Nutritional Info

Ingredients

  • 1 pound

    raw large shrimp (25 to 30 per pound)

  • 1/2

    medium English cucumber

  • 1/4 cup

    roasted, salted peanuts

  • 1/4 teaspoon

    kosher salt

  • 1 tablespoon

    vegetable oil

  • 6 to 8

    butter lettuce leaves

  • 3 tablespoons

    peanut sauce

Instructions

  1. Thaw 1 pound raw large shrimp if frozen, then peel and devein. Cut 1/2 English cucumber into matchsticks. Chop 1/4 cup roasted, salted peanuts.

  2. Pat shrimp dry and season with 1/4 teaspoon kosher salt. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add the shrimp and sauté until cooked through, 3 to 4 minutes.

  3. Divide the shrimp evenly among 6 to 8 butter lettuce leaves (about 4 shrimp per wrap). Divide the cucumber, 3 tablespoons peanut sauce, and peanuts evenly among the lettuce wraps.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 2 days.