Save There's something about standing at the kitchen counter on a warm afternoon, shrimp thawing under cool water, that makes you feel like you're about to create something special. I first made these lettuce cups on impulse—had some shrimp in the freezer, an overflowing crisper drawer, and exactly zero desire to turn on the oven. What emerged was this perfect balance of crispy, fresh, and just spicy enough, all wrapped up in something so simple it almost felt like cheating.
My neighbor stopped by unannounced on a Tuesday evening, and instead of the awkward scramble that usually follows, I assembled these cups right in front of her—shrimp sizzling, vegetables scattered across the board, that lime-spiked sauce waiting in a small bowl. She ate four of them while sitting on my kitchen stool, and I realized this wasn't just a recipe; it was a conversation starter wrapped in lettuce.
Ingredients
- Medium shrimp (500 g): The sweet spot between flavor and texture—larger ones get rubbery, smaller ones disappear into the sauce.
- Olive oil: Just enough to coat and carry the garlic and ginger into every crevice.
- Garlic and ginger: These two are the backbone; don't skimp or substitute with powdered versions.
- Sriracha (1 tsp for shrimp, 1 tsp for sauce): Builds heat gradually so it sneaks up on you in the best way.
- Butter or iceberg lettuce: Butter lettuce holds things better and feels more delicate, but iceberg works if that's what you have.
- Carrot, cucumber, and bell pepper: The fresher these are, the more they sing—julienne them thin so they stay snappy.
- Green onions and cilantro: These are where the brightness lives; don't leave them out even if you think you don't like cilantro.
- Mayonnaise, lime juice, honey, and soy sauce: Whisk these together and taste as you go—the sauce is forgiving but gets better when you trust your palate.
Instructions
- Season your shrimp:
- Tumble them in a bowl with oil, minced garlic, ginger, sriracha, salt, and pepper until every piece glows with the marinade. This only takes a minute, but it sets the whole tone.
- Cook quickly over high heat:
- Get your skillet hot enough that the shrimp hit it with a little hiss. Two to three minutes per side is all they need—they'll turn from translucent gray to opaque pink, and that's your signal to stop.
- Build the sauce:
- Whisk mayonnaise with lime juice, sriracha, honey, and soy sauce until it's smooth and creamy. Taste it straight from the whisk; if you want more heat, add another splash of sriracha.
- Assemble on the board:
- Lay your lettuce leaves out like little boats, then arrange shrimp and vegetables inside each one. The contrast of cool lettuce against warm shrimp is part of the magic.
- Dress and garnish:
- Drizzle the sauce over everything or serve it on the side so people can dip. Scatter cilantro on top like confetti.
- Eat right away:
- These are best when the lettuce is still crisp and the shrimp still holds its warmth—don't let them sit around getting soggy.
Save I served these at a small dinner party last summer, and watching people build their own cups—choosing which vegetables, how much sauce, deciding between cilantro or no—turned the meal into something interactive and fun. Food shouldn't have to be complicated to feel thoughtful.
Why This Works as a Main Dish
These cups sit in that comfortable middle ground between appetizer and light meal. Protein-forward with plenty of fresh vegetables, they fill you up without the heaviness of rice or noodles. You can double the batch, set everything out on a platter, and let people assemble as they like—it's the kind of meal that works for weeknight dinners, casual entertaining, or meal prep if you're willing to keep the components separate.
Sauce Matters More Than You Think
The magic of this dish lives in that tangy, creamy, slightly spicy sauce. The lime juice is what keeps it from tasting heavy; the honey rounds out the heat from sriracha into something almost sweet; and the soy sauce adds an umami depth that makes everything taste more intentional. A good sauce can rescue mediocre ingredients, but it also elevates fresh ones into something memorable.
Variations and Swaps
This recipe is forgiving enough to bend to whatever's in your kitchen. Grilled chicken works beautifully instead of shrimp, as does pan-seared tofu for a vegetarian turn. The vegetables are just suggestions—swap in thinly sliced radishes for snap, shredded cabbage for volume, or avocado if you want richness. For extra texture and protein, consider adding crushed cashews or peanuts, but always mention nuts to anyone eating them.
- Keep the lettuce leaves separate from everything else until assembly so nothing gets soggy.
- Make the sauce ahead of time; it actually tastes better the next day after the flavors have had time to get to know each other.
- If your shrimp are on the larger side, butterfly them so they cook evenly and feel more substantial.
Save These lettuce cups remind me that the best meals don't always come from following a strict formula—they come from understanding flavors, respecting your ingredients, and being willing to taste as you go. Make them once, and you'll find yourself making them again.
Recipe FAQ Section
- → What type of shrimp works best for this dish?
Medium peeled and deveined shrimp are ideal as they cook quickly and evenly, complementing the fresh vegetables perfectly.
- → Can I adjust the spice level in the shrimp mixture?
Yes, you can vary the amount of sriracha or chili sauce used to suit your preferred heat tolerance.
- → What alternatives can I use instead of shrimp?
Grilled chicken, tofu, or tempeh are great substitutes to create variations while maintaining the vibrant flavors.
- → How should I prepare the lettuce for wrapping?
Separate whole leaves from butter or iceberg lettuce, wash and dry them thoroughly to create sturdy wraps.
- → What is a good beverage pairing with this dish?
Crisp white wines like Sauvignon Blanc or a light Riesling complement the bright and spicy notes well.
- → Can I prepare the sauce ahead of time?
Yes, the tangy sauce can be whisked and stored in the refrigerator for up to 2 days for convenience.