Description
Thai Peanut Shrimp Lettuce Wraps are a bright and flavorful choice for an easy dinner. This quick shrimp wraps recipe combines tender shrimp and crisp veggies with a spicy peanut sauce, perfect for weeknight family dinners.
Ingredients
Scale
- ¼ cup creamy peanut butter
- ¼ cup water
- 1 tablespoon sriracha
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon fresh ginger grated
- 2 garlic cloves grated
- 1 pound small or medium shrimp peeled and deveined
- Kosher salt to taste
- black pepper to taste
- 8 leaves butter lettuce
- 2 tablespoons olive oil divided
- 4 scallions ends trimmed and thinly sliced
- 1 medium red bell pepper chopped
- ½ cup carrots chopped
- Fresh cilantro for garnish
Instructions
- Combine all ingredients for the peanut sauce in a bowl and whisk until smooth, adding extra water if needed for your preferred thickness.
- Pat the shrimp dry then season both sides with salt and pepper, and arrange the lettuce leaves on a serving plate.
- Heat one tablespoon of olive oil in a large skillet over medium-high heat. Cook the shrimp until pink and opaque, about two minutes per side, then remove and set aside.
- Add the second tablespoon of olive oil to the skillet and sauté the scallions, red bell pepper, and carrots until slightly softened but still crisp, about three minutes. Stir the shrimp back in and heat through.
- Spoon the shrimp and vegetable mixture onto the lettuce leaves, garnish with fresh cilantro, and serve alongside the peanut dipping sauce.
Notes
- Make ahead: The shrimp filling can be prepared up to 3 to 4 days in advance and stored in the refrigerator
- The peanut sauce will keep well for up to one week
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Appetizer, Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Calories: 308kcal
- Sugar: 4g
- Sodium: 1317mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 4g + 10g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 286mg