Go Back
To make Spicy Sriracha Shrimp Lettuce Wraps, you need: - 1 lb shrimp, peeled and deveined - 1 tablespoon olive oil - 2 tablespoons Sriracha sauce (adjust for spice level) - 1 tablespoon honey - 2 cloves garlic, minced - 1 teaspoon grated ginger - 1 tablespoon soy sauce - 1 tablespoon rice vinegar - 1 cup shredded carrots - 1 red bell pepper, thinly sliced - 2 green onions, sliced - Fresh cilantro, for garnish - 1 head of butter or iceberg lettuce, leaves separated Each ingredient adds to the flavor and texture. The shrimp gives a nice protein base. Sriracha brings heat, while honey offers a touch of sweetness. You can customize these wraps easily. Try adding sliced cucumbers or diced avocado for extra crunch. Swap shrimp for cooked chicken or tofu for a different taste. If you want less heat, reduce the Sriracha. You can also use lime juice instead of rice vinegar for a tangy twist. Each serving of these wraps has about 250 calories. You get protein from the shrimp, fiber from the veggies, and healthy fats from the olive oil. This meal is low in carbs and packed with vitamins from the fresh ingredients. Enjoy a dish that is not only tasty but also good for you! {{ingredient_image_1}} To start, grab a large bowl. Place the peeled and deveined shrimp inside. Add one tablespoon of olive oil. Next, pour in two tablespoons of Sriracha sauce. If you like more heat, feel free to add more. Then, add one tablespoon of honey for sweetness. Toss in two minced garlic cloves and one teaspoon of grated ginger. Finally, stir in one tablespoon of soy sauce and one tablespoon of rice vinegar. Mix everything well to coat the shrimp. Let it marinate for about 15 to 20 minutes. This allows the shrimp to soak up all those bold flavors. Heat a large skillet over medium-high heat. Once it’s hot, add the marinated shrimp along with the marinade. Cook the shrimp for 3 to 4 minutes. Stir often until the shrimp turns pink and opaque. This means they are fully cooked. When done, remove the skillet from heat. Stir in one cup of shredded carrots and one thinly sliced red bell pepper. The heat will slightly soften the veggies, adding to the dish's freshness. Now it's time to build your wraps! Take a lettuce leaf from your head of butter or iceberg lettuce. Place a generous scoop of the spicy shrimp mixture in the center. Top it with sliced green onions and sprinkle fresh cilantro on top. Now, roll the lettuce leaf around the filling. Your spicy Sriracha shrimp lettuce wrap is ready to enjoy! To make these wraps just right, start with the Sriracha. I use two tablespoons for a good kick. If you want less heat, use one tablespoon. You can add more Sriracha later if needed. Remember, you can always add more spice, but can't take it away. Taste as you mix to find what you love. Cooking shrimp is quick and easy. Heat your skillet to medium-high before adding the shrimp. This helps get a nice sear. Cook them for just 3-4 minutes until they turn pink. Overcooking makes shrimp tough, so watch them closely. Stir often to cook evenly and keep them juicy. These wraps shine when served fresh. Use butter or iceberg lettuce for crispness. Top your wraps with sliced green onions and fresh cilantro for flavor. You can also add lime wedges for a zesty touch. These wraps make a great snack or light meal, perfect for any gathering. Pro Tips Perfectly Cooked Shrimp: Be careful not to overcook the shrimp. They should turn pink and opaque, which usually takes about 3-4 minutes. Remove them from heat as soon as they're cooked to avoid a rubbery texture. Adjusting Spice Level: If you're sensitive to spice, start with less Sriracha and taste as you go. You can always add more, but it’s hard to take it out once it’s in! Fresh Herbs Matter: For the best flavor, use fresh cilantro instead of dried. Fresh herbs elevate the dish and add a burst of flavor to each bite. Creative Wrapping: Experiment with different types of lettuce such as romaine or even collard greens for a unique wrap experience. Each type adds a different texture and flavor! {{image_2}} If shrimp isn't your thing, you can try other proteins. Chicken works great in this dish. Just cut it into small pieces and follow the same marinade steps. You can also use firm tofu for a tasty twist. Tofu absorbs flavors well and adds a nice texture. Just ensure you press it to remove excess water before cooking. For a vegetarian or vegan option, swap shrimp with chickpeas or lentils. Both options give a hearty bite while being plant-based. Use the same marinade to keep the flavor strong. You can also add more veggies, such as mushrooms or zucchini, to make it more filling. Experimenting with sauces can change the flavor profile. If you want something sweeter, try hoisin sauce instead of Sriracha. For a tangy kick, mix in some lime juice with soy sauce. You can also use a peanut sauce for a creamy texture that pairs well with the wraps. Each sauce gives a unique twist to your meal! To store leftover spicy Sriracha shrimp, first let it cool. Place the shrimp mixture in an airtight container. You can keep it in the fridge for up to three days. The shrimp stays juicy, and the flavors meld well. To keep the lettuce fresh, store it separately. Wrap the lettuce leaves in a damp paper towel. Then place them in a bag. This keeps them crisp and ready for your next meal. If you want to freeze the spicy Sriracha shrimp, you can do so! Allow the shrimp to cool completely. Transfer it to a freezer-safe bag. Remove as much air as possible. You can freeze it for up to three months. However, I recommend freezing only the shrimp mixture. The lettuce does not freeze well. It becomes limp and soggy after thawing. To reheat the shrimp, use a skillet for the best results. Place the shrimp in the skillet over medium heat. Stir gently until warmed through, about 5 minutes. You can also microwave the shrimp if you are in a hurry. Heat in short bursts of 30 seconds. Stir in between bursts to avoid overcooking. Always check the shrimp to ensure it is hot all the way through before serving. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place them in cold water for about 15-20 minutes. Pat them dry before marinating. This helps the shrimp absorb the flavors well. Frozen shrimp are often just as tasty as fresh shrimp. You can add many vegetables to spice it up. Try cucumbers for crunch or bell peppers for sweetness. Shredded cabbage adds a nice bite too. You can even include diced avocado for creaminess. Feel free to mix and match as you like. To make this dish gluten-free, use tamari instead of soy sauce. Tamari is a great gluten-free option. Check labels on Sriracha and rice vinegar too. Some brands may contain gluten, so read carefully. With these swaps, you can enjoy these wraps worry-free. This blog post covered shrimp lettuce wraps, from ingredients to storage tips. I shared a detailed ingredient list, options for add-ins, and nutritional info. You learned how to make a tasty marinade, cook shrimp perfectly, and assemble your wraps. I also offered tips for spice levels and serving suggestions. Variations include different proteins and sauces. Lastly, I explained how to store leftovers and answered common questions. Enjoy making these wraps and feel free to adapt them to your taste!

Spicy Sriracha Shrimp Lettuce Wraps

A flavorful and spicy shrimp dish served in crisp lettuce wraps.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 2 tablespoons Sriracha sauce
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 cup shredded carrots
  • 1 red bell pepper thinly sliced
  • 2 green onions sliced
  • 1 head butter or iceberg lettuce, leaves separated
  • Fresh cilantro, for garnish

Instructions
 

  • In a large bowl, combine shrimp, olive oil, Sriracha, honey, minced garlic, grated ginger, soy sauce, and rice vinegar. Toss well to coat the shrimp and let marinate for about 15-20 minutes.
  • Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp along with the sauce from the bowl. Cook for 3-4 minutes, stirring frequently until shrimp turns pink and opaque.
  • Remove the skillet from heat and stir in the shredded carrots and sliced red bell pepper. Allow residual heat to slightly soften the vegetables.
  • To assemble the wraps, lay a generous scoop of the spicy shrimp mixture onto a lettuce leaf. Top with sliced green onions and sprinkle with fresh cilantro.
  • Roll the lettuce leaf around the filling and enjoy!

Notes

Adjust Sriracha sauce to taste for desired spice level.
Keyword lettuce wraps, shrimp, spicy, Sriracha