Make these Sriracha Lime Shrimp Lettuce Wraps to enjoy a light meal with some heat and cool things down with a refreshing avocado cabbage topping!
Shrimp is such an easy ingredient to cook with and there’s so much that you can do with it. You can make shrimp cakes, spicy shrimp tacos, creamy shrimp pasta salad and of course, lemon ginger shrimp orzo. These lettuce wraps with shrimps are one of our favorite ways to eat shrimp.
Why this shrimp lettuce wraps recipe works
This lettuce wrap recipe is very easy to make and makes a perfect light lunch or dinner. Kids love making their own lettuce wraps and it’s also a healthy choice for a healthy meal. The combination of shrimp and sriracha is very delicious and refreshing thanks to the addition of lime.
These spicy shrimp lettuce wraps are perfect for summer and they make an ideal appetizer for parties and gatherings. It’s a healthy recipe that is naturally gluten free and perfect for your friends and family who don’t eat bread or rice.
What kind of lettuce should I use to make lettuce wraps?
You can use any kind of lettuce such as iceberg, Boston, butter or romaine to make shrimp lettuce wraps. It completely depends on how soft or crunchy you like your wraps to be.
How to make shrimp lettuce wraps
This is one the easiest lettuce wrap recipes. In a small bowl mix lime juice, sriracha and corn starch. Pour the mixture into a skillet over medium high heat and bring to simmer. Add peeled and deveined shrimp to the sriracha lime sauce.
Cook for about five minutes until the shrimp is fully cooked, stirring continuously so the shrimp is covered with sauce. Transfer to a plate and start making the lettuce wraps. Serve sriracha lime shrimp lettuce wraps with avocado, red cabbage and onion.
What to serve with shrimp lettuce wraps
I love serving these lettuce wraps with some red cabbage, avocados and lime. You can also use cilantro, green onions, sriracha mayo, mango or even pineapple.
Notes and tips to make sriracha lime shrimp lettuce wraps
- Make sure you’re using raw shrimp. I usually get frozen raw shrimp which is already peeled and deveined. Read about how to buy better shrimp on Serious Eats.
- Start with one teaspoon sriracha for the sauce and add more if you like it to be spicier.
- You can also add one tablespoon soy sauce to the sriracha lime sauce to make it saltier.
- Store the leftovers in an airtight container and refrigerate for up to 24 hours.
- You can use these spicy sriracha lime shrimps to make salad as well.
Sriracha Lime Shrimp Lettuce Wraps
- Juice of 2 limes
- 1 tbsp cornstarch
- 1 1/2 teaspoon sriracha
- 16 jumbo shrimps
- 1 Avocado cubed
- 1/2 red onion finely chopped
- 1/3 red cabbage thinly sliced
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 4 iceberg lettuce leaves
In a small bowl, mix lime juice, cornstarch and sriracha. Pour the mixture in a pan and place the pan over medium heat until the mixture is warm and starts simmering.
Add in jumbo shrimps and cook for 5-8 minutes until fully cooked. Stir constantly so all the shrimps are covers with the sauce.
As the shrimp is being cooked, mix cubed avocado, chopped onion, sliced red cabbage, lemon juice and salt in a bowl.
Place 4 shrimps in each lettuce leaf and top with avocado red cabbage topping.