Save Summer weeknights called for something light but satisfying, and these shrimp lettuce cups became my go-to solution. The first time I made them for a dinner party, my friend Sarah actually asked for the recipe before she'd even finished her first cup. There's something about the cool crisp lettuce against the warm spicy shrimp that makes people smile while they eat.
Last July I made these for a backyard dinner when it was too hot to even think about turning on the oven. We sat around the patio table building our own cups and the conversation kept pausing just so people could say wow between bites. My brother who normally claims he's still hungry after salad went back for thirds.
Ingredients
- 500 g medium shrimp peeled and deveined: Fresh shrimp make all the difference here but frozen thawed ones work perfectly fine in a pinch
- 1 tbsp olive oil: Just enough to coat the pan and help those spices cling to every curve of the shrimp
- 1 garlic clove minced: Don't use pre minced garlic from a jar fresh gives you that aromatic punch that carries through the cooking
- 1 tsp fresh ginger grated: The warmth of fresh ginger balances the heat and adds depth you cannot get from dried powder
- 1 tsp sriracha or chili sauce: Start here and adjust if your guests like more fire I usually bump it to 2 teaspoons
- 1 head butter or iceberg lettuce: Butter lettuce feels more elegant but iceberg provides superior structural integrity for heavy fillings
- 1 medium carrot and 1 small cucumber both julienned: These bring the crunch that makes every bite satisfying
- 1/2 red bell pepper thinly sliced: Adds sweetness and a gorgeous pop of color against the pink shrimp
- 2 green onions thinly sliced: The mild onion flavor ties everything together without overwhelming
- Fresh cilantro chopped: Some people love it some people hate it but it really brightens the whole dish
- 2 tbsp mayonnaise: Creates that luscious base for the sauce that coats everything evenly
- 1 tbsp lime juice: Fresh squeezed is non negotiable here bottled juice tastes flat and sad
- 1 tsp honey: Just enough to round out the heat and acid without making the sauce sweet
- 1 tsp soy sauce or tamari: Use tamari if you need gluten free the flavor is nearly identical
Instructions
- Season the shrimp:
- Combine all the shrimp ingredients in a bowl and toss until every piece is coated in that spicy aromatic mixture. Let it sit while you prep the vegetables the flavors start mingling immediately.
- Sear to perfection:
- Heat your skillet until it's properly hot then cook the shrimp for just 2 to 3 minutes per side. You want them pink and opaque but still tender overcooked shrimp gets rubbery and sad.
- Whisk up the magic sauce:
- Mix the mayonnaise lime juice sriracha honey and soy sauce until completely smooth. Taste it now and adjust the heat or acid before it hits the table.
- Set up your assembly line:
- Arrange those pristine lettuce leaves on your platter and pile all the prepped vegetables within easy reach. Everyone can build their own perfect cup which is half the fun anyway.
- Build and devour:
- Fill each lettuce leaf with a generous spoonful of shrimp then add the colorful vegetable crunch on top. Drizzle with sauce and finish with cilantro then eat immediately while the shrimp is still warm.
Save These lettuce cups have become my answer whenever someone asks for something impressive that won't leave me stuck in the kitchen during gatherings. The way guests light up when they realize they can customize each bite to their liking never gets old.
Making It Your Own
I've discovered that the sauce recipe doubles beautifully and keeps in the fridge for about a week. Sometimes I make extra just to drizzle over grain bowls or use as a dip for raw vegetables on busy afternoons.
Vegetable Variations
Thinly sliced radishes add a lovely peppery bite and gorgeous pink color. During summer I'll throw in some fresh mint leaves alongside the cilantro for a completely different vibe that still works beautifully.
Serve It Your Way
While these work perfectly as a light main dish I've also served them as passed appetizers at cocktail parties. The trick is using smaller lettuce leaves and pre assembling them slightly so guests can grab and go with one hand.
- Keep the sauce on the side if serving a crowd so lettuce stays crisp
- Set out extra sriracha for the heat seekers who always show up
- Have napkins readily available because these can get messy in the best way
Save These shrimp lettuce cups prove that healthy food doesn't have to feel like a compromise. Hope they become a regular in your rotation too.
Recipe Help
- → Can I adjust the spice level?
Yes, modify the amount of sriracha or chili sauce to suit your preferred heat intensity.
- → What type of lettuce works best?
Butter lettuce or iceberg lettuce leaves provide a sturdy yet tender wrap that holds the fillings well.
- → Can I substitute shrimp with other proteins?
Grilled chicken, tofu, or tempeh are excellent alternatives to change up the flavors and textures.
- → How should the sauce be prepared?
Whisk together mayonnaise, lime juice, sriracha, honey, and soy sauce until smooth for a tangy and spicy complement.
- → Are there recommended garnishes?
Fresh cilantro adds a bright, herbal note that enhances the overall freshness of the dish.