Save One summer afternoon, I was experimenting with a lighter dinner option and grabbed whatever fresh vegetables were calling to me from the crisper drawer. I'd just learned that shrimp cooks in minutes, and pairing it with cool lettuce leaves felt like discovering an entirely new way to eat. The first bite—crisp lettuce, warm spiced shrimp, the bright punch of lime—and I knew I'd found something special that my friends would actually want to make at home too.
I remember making these for a casual dinner party where someone mentioned they were avoiding carbs, and another guest needed dairy-free. Instead of scrambling, I just served these lettuce cups and watched everyone pile their plates high without realizing how healthy they were eating. That's when it clicked that this dish works because it tastes good, not because it's trying to be virtuous.
Ingredients
- Medium shrimp, 500 g (1 lb), peeled and deveined: The size matters here—too small and they disappear, too large and they steal the show. Medium shrimp give you just the right presence without overpowering the vegetables.
- Olive oil, 1 tbsp: This is your cooking fat and flavor base, so use something you'd actually taste in a salad.
- Garlic clove, 1, minced: Fresh garlic browns quickly in the pan and fills the kitchen with that unmistakable aroma that makes you hungry instantly.
- Fresh ginger, 1 tsp, grated: The ginger adds warmth and a subtle spice that keeps the dish feeling sophisticated rather than heavy.
- Sriracha or chili sauce, 1 tsp, adjust to taste: This is where you control the heat level—start conservative and taste as you go.
- Salt, 1/2 tsp, and black pepper, 1/4 tsp: Season the shrimp itself so the flavor goes deep, not just sitting on the surface.
- Butter lettuce or iceberg lettuce, 1 head, leaves separated and washed: Butter lettuce's delicate cups hold the filling without tearing, and it stays crisp even when dressed.
- Carrot, 1 medium, julienned: Julienning takes just a minute with a sharp knife or a vegetable peeler, and the thin strands tangle beautifully with everything else.
- Cucumber, 1 small, julienned: This keeps things refreshing and cool, a counterpoint to the warm, spiced shrimp.
- Red bell pepper, 1/2, thinly sliced: The sweetness of red pepper balances the spice and adds color that makes the plate look alive.
- Green onions, 2, thinly sliced: Slice them right before serving so they're still bright and sharp.
- Fresh cilantro, chopped, for garnish: If cilantro tastes like soap to you, skip it and use fresh mint instead—it works just as well.
- Mayonnaise, 2 tbsp: The creamy base of your sauce, which sounds heavy but actually keeps things balanced.
- Lime juice, 1 tbsp: Fresh squeezed makes a real difference here—bottled juice tastes oddly flat by comparison.
- Sriracha, 1 tsp: A second dose in the sauce builds layers of heat without making it one-note spicy.
- Honey, 1 tsp: A tiny bit of honey softens the sriracha's sharpness and adds richness.
- Soy sauce or tamari, 1 tsp: Adds umami depth that makes people ask what the secret ingredient is.
Instructions
- Toast and coat your shrimp:
- Mix the peeled shrimp directly in a bowl with olive oil, minced garlic, ginger, sriracha, salt, and pepper. The garlic will finish cooking when you hit the pan, so don't worry about it being raw.
- Get your skillet smoking hot:
- A large skillet over medium-high heat should be ready in about a minute. You want it hot enough that the shrimp sizzles the moment they hit the pan—that's how you get the edges slightly caramelized.
- Cook the shrimp:
- Add the entire mixture to the hot skillet and let it sit undisturbed for 2 to 3 minutes. You'll see the shrimp start turning pink from the outside in, and that's when you flip them for another 2 to 3 minutes on the other side. Don't crowd the pan or they'll steam instead of sear.
- Make the creamy sauce:
- While the shrimp cool slightly, whisk together mayonnaise, fresh lime juice, sriracha, honey, and soy sauce in a small bowl. Taste it and adjust the lime or sriracha to your preference before anyone else touches it.
- Arrange your lettuce cups:
- Lay out the butter lettuce leaves on a large platter or individual plates. Each leaf becomes a little edible vessel waiting to be filled.
- Build each cup:
- Add a few pieces of cooked shrimp to each lettuce leaf, then scatter carrot, cucumber, red pepper, and green onions on top. The variety of textures and colors is half the appeal.
- Finish with sauce and garnish:
- Drizzle the sauce over each cup or serve it on the side for people to control their own ratio. Top with fresh cilantro and serve right away while the lettuce is still cold and crisp.
Save There was this one dinner where someone took a bite, closed their eyes for a second, and said it tasted like a restaurant but felt like something a friend made. That moment stuck with me because it's exactly the balance I'm always chasing—something that feels effortless but tastes intentional.
Why This Works as a Light Meal
The beauty of lettuce cups is that they're inherently portion-controlled and satisfying without leaving you feeling heavy afterward. The shrimp brings protein and fills you up fast, while the vegetables add bulk and crunch without calories. You end up eating something that feels abundant and fun without the post-meal sluggishness, and somehow that makes people come back for more.
Playing with Flavors and Variations
Once you nail the basic formula, this dish becomes a playground. I've made it with grilled chicken on nights when I didn't have shrimp, swapped in mint and basil instead of cilantro when I was thinking more Southeast Asian, and even added a drizzle of sesame oil for extra richness. The sauce is flexible too—if you want it spicier, add more sriracha; if you want it lighter, add a splash of lime juice and thin it out. The structure stays the same, but the flavor can shift based on what sounds good that day.
Serving and Timing Tips
The best part about this meal is that most of the prep can happen hours ahead. You can julienne your vegetables in the morning, make the sauce, even cook the shrimp and let it cool. Right before serving, gently reheat the shrimp if you want them warm, or serve them at room temperature—they're good either way. The only thing that has to happen at the last minute is assembling the cups, which takes maybe five minutes and actually gets people excited to eat.
- If you're feeding a crowd, set everything out as a build-your-own station so people can fill their cups the way they like them.
- Extra sauce keeps in the fridge for three days and doubles down on flavor if you use it on leftover shrimp the next day.
- Serve these as an appetizer at a party or a light dinner on a warm evening when nobody wants anything heavy.
Save This recipe became a go-to because it works for so many different moments—a quick weeknight dinner, a low-key dinner party, meal prep for the week ahead. It's the kind of dish that asks very little of you but gives back something that tastes and feels like care.
Common Recipe Questions
- → How should I cook the shrimp for the lettuce cups?
Cook shrimp in a hot skillet with olive oil, garlic, ginger, sriracha, salt, and pepper for 2-3 minutes per side until pink and firm.
- → Can I substitute the shrimp for other proteins?
Yes, grilled chicken, tofu, or tempeh make excellent alternatives to shrimp while keeping the dish flavorful and fresh.
- → What type of lettuce works best for wrapping?
Butter lettuce or iceberg lettuce leaves are ideal since they’re sturdy yet tender and easy to wrap around the fillings.
- → How is the sauce prepared for these cups?
The sauce combines mayonnaise, lime juice, sriracha, honey, and soy sauce whisked until smooth to add tangy spice and sweetness.
- → Are there suggestions for added crunch or garnish?
Chopped peanuts or cashews add extra crunch, and fresh cilantro makes a bright, aromatic garnish to elevate flavors.