Shrimp Lettuce Wraps

Servings

4 servings (8–10 wraps)

Ingredients

Shrimp

• 1 lb (450 g) shrimp, peeled & deveined

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• 1 teaspoon soy sauce or tamari

• ½ teaspoon paprika

• ½ teaspoon chili flakes (optional)

• Salt & black pepper to taste

Veggie Filling

• ½ cup shredded carrots

• ½ cup thinly sliced red bell pepper

• ¼ cup green onions, chopped

• ¼ cup fresh cilantro (optional)

Sauce (Optional but Recommended)

• 2 tablespoons soy sauce or tamari

• 1 tablespoon lime or lemon juice

• 1 teaspoon honey or maple syrup (optional)

• 1 teaspoon sesame oil

• ½ teaspoon grated ginger

• 1 clove garlic, finely minced

For Serving

• Butter lettuce, iceberg, or romaine leaves

• Sesame seeds (optional)

Instructions

1. Prepare shrimp
   Pat shrimp dry. Season with salt, pepper, paprika, and chili flakes.

2. Cook shrimp
   Heat olive oil in a skillet over medium-high heat. Add garlic and sauté briefly, then add shrimp. Cook 2–3 minutes per side until pink and opaque. Splash with soy sauce and toss.

3. Make sauce
   Whisk all sauce ingredients in a small bowl until combined.

4. Assemble wraps
   Spoon shrimp into lettuce leaves. Top with carrots, bell pepper, green onions, and cilantro.

5. Finish
   Drizzle with sauce, sprinkle sesame seeds, and serve immediately.

Taste & Texture

• Juicy, garlicky shrimp

• Cool, crisp lettuce

• Fresh crunch from veggies

• Savory, tangy sauce

Tips & Variations

• 🌶️ Add sriracha or chili sauce for heat

• 🥑 Add avocado slices for creaminess

• ⚖️ WW-friendly: skip honey & sesame oil

• 🍚 Turn into a bowl by serving over rice or quinoa

Storage

• Shrimp keeps 2 days refrigerated

• Assemble wraps fresh for best texture