Shrimp Lettuce Wraps Peanut (Print version)

Stir-fried shrimp in crisp lettuce with peanut sauce, fresh lime, and crunchy veggies for a vibrant meal.

# What You'll Need:

→ Shrimp

01 - 14 ounces large shrimp, peeled and deveined
02 - 1 tablespoon vegetable oil
03 - 1 garlic clove, finely minced
04 - 1 teaspoon fresh ginger, grated
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Peanut Sauce

07 - 3 tablespoons creamy peanut butter
08 - 1 tablespoon soy sauce or tamari
09 - 1 tablespoon lime juice
10 - 1 teaspoon honey or maple syrup
11 - 1 teaspoon sesame oil
12 - 2 tablespoons warm water

→ Vegetables and Assembly

13 - 1 head butter lettuce, leaves separated, washed, and dried
14 - 1 small carrot, julienned
15 - 1 small red bell pepper, thinly sliced
16 - 1/4 cup cucumber, julienned
17 - 2 tablespoons roasted peanuts, chopped
18 - 1 lime, cut into wedges
19 - 2 tablespoons fresh cilantro leaves
20 - 1 tablespoon green onions, thinly sliced

# Directions:

01 - In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, and warm water until smooth. Adjust thickness with additional water as needed. Set aside.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add minced garlic and grated ginger, cooking for 30 seconds until fragrant.
03 - Add shrimp to the skillet, season with salt and pepper, and stir-fry for 3 to 4 minutes until pink and cooked through. Remove from heat.
04 - Arrange butter lettuce leaves on a large serving platter. Distribute cooked shrimp evenly into lettuce cups.
05 - Top each shrimp-filled lettuce cup with julienned carrot, sliced bell pepper, julienned cucumber, and a drizzle of peanut sauce.
06 - Garnish with chopped roasted peanuts, fresh cilantro, and sliced green onions. Serve immediately with lime wedges on the side.

# Expert Tips:

01 -
  • It comes together in 30 minutes flat, which means weeknight dinner without the stress or the takeout bill.
  • Every bite feels intentional and fresh—you taste the lime, the garlic, the snap of raw vegetables against warm shrimp.
  • These wraps work as an elegant appetizer when friends drop by, or a light meal when you want something that doesn't leave you heavy.
02 -
  • Don't overcrowd the skillet when cooking shrimp, or they'll steam instead of stir-fry—work in batches if you need to, because a properly seared shrimp tastes nothing like a steamed one.
  • The peanut sauce will thicken as it cools, so make it slightly thinner than you think is perfect, because you'll taste the difference when you eat the wraps five minutes later.
03 -
  • Buy the largest shrimp your budget allows—they're harder to overcook and they feel luxurious, which matters when you're serving something simple.
  • Make the peanut sauce at least 15 minutes before you start cooking so the flavors have time to get acquainted and taste less like four separate things.
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