So tasty and easy to whip up for a quick lunch or a casual dinner! These shrimp lettuce wraps pack a flawless combination of flavors and textures: grilled shrimp with sautéed red peppers, carrots, zucchini wrapped in a crisp lettuce leaf. Plus, you’ll love the peanut dipping sauce.



  • 1 tablespoon olive oil
  • 1 pound  raw shrimp, peeled and deveined
  • 1 red bell pepper, sliced
  • 2 cloves garlic, grated
  • 1 onion, diced
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon crushed red chili pepper
  • 1/2 teaspoon cumin
  • 1 zucchini, julienned
  • 1 or 2 carrots, julienned
  • Fresh chopped chives
  • Kosher salt and freshly ground black pepper, to taste
  • 1 head Boston lettuce (or Bibb, butter…)

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  • 4 teaspoon peanut butter
  • 2 teaspoons rice vinegar
  • 2 teaspoons coconut milk
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 1-inch fresh ginger, grated
  • 1 clove garlic, grated





1. Make the peanut sauce: in a bowl, combine all ingredients (peanut butter, rice vinegar, coconut milk, soy sauce, honey, ginger and garlic) until smooth, and set aside. You can use your blender for a creamier texture.

2. Heat olive oil in a skillet over medium high heat. Add raw shrimp and cook until golden, about 2 – 3 minutes.

3. Stir in crushed chili pepper, cumin, ginger, onion and cook for 1 minute. Add zucchini and soy sauce and cook for 1 minute, then add carrot, jalapeño, garlic, bell pepper and chives. Cook for 1 – 2 minutes more, vegetable should be still crunchy. Season with salt and pepper, to taste.

4. To serve, spoon several tablespoons of the shrimp and vegetable mixture into the center of a lettuce leaf, taco-style. Serve along with the remaining cooking juice if you like. Don’t forget to dip in the peanut sauce — Enjoy!


Shrimp Lettuce Wraps