10 Minute Loaded Shrimp Lettuce Wraps

There is no shortage of shrimp recipes around here, but these wraps are a quick and simple way to turn a few frozen shrimp into a delicious little meal!

Homemade shrimp lettuce wraps

Ready in about 10 minutes, this shrimp lettuce wraps recipe is bright and nutritious in the best way. Fresh lettuce leaves are the perfect carrier for succulent shrimp, colorful vegetables like cucumbers, tomatoes, onion, and peppers, fresh herbs, and a drizzle of tasty sauce (like tzatziki, tahini, or even green goddess sauce). Each bite is bursting with bold flavor! When I make these lettuce wraps, I like to prep all the ingredients in bowls and set them up buffet-style for everyone to assemble their own wraps. Does it get messy? Yes, but that just makes it all the better!

Which lettuce is best for wraps?

Butter lettuce (also known as bibb lettuce or Boston bibb lettuce) and Romaine leaves are popular options to use for wraps, but you can use any large lettuce leaves you have on hand (just as long they are pliable enough that they don’t break when you bend or fold them over).

Sauce for lettuce wraps

Simply seasoned shrimp pairs well with many sauces. My personal favorite for this recipe is green goddess dressing. But other Mediterranean sauces like tahini sauce, creamy tzatziki, Toum (garlic sauce), bright chermoula, or even romesco will work as well!

How to make lettuce wraps with shrimp

Shrimp wraps are so easy to make in just 10 minutes or so. Start by making your sauce of choice (and you can even do this a day or two ahead of time). Then chop and slice all your vegetables and herbs (I like bell peppers, tomatoes, cucumbers, and pickled turnips, when I have them). Season and cook the shrimp (you only need like 3 minutes for the shrimp to turn pink, don’t over cook it). To assemble the wraps, grab a lettuce leaf, top it with vegetables and herbs, followed by 1 or 2 shrimp. Lastly, drizzle your sauce over the top. That’s it!

Tips for success

Don’t overcook the shrimp. Shrimp goes from plump and juicy to rubbery and chewy in a matter of moments. So the moment the shrimp starts turning pink, remove it from the heat. It will continue to cook a little in the hot pan, and you’ll have perfectly cooked, succulent shrimp. For more great info on working with shrimp, be sure to check out our Guide to Buying and Cooking Shrimp.Use larger lettuce leaves. Larger, sturdier lettuce leaves that bend easily are best here. I like Boston bibb or Romaine leaves for wraps, you can put more fillings in and they won’t tear. If you only have smaller leaves, double them up so you have more to work with.

Can I use chicken or meat instead?

Not a fan of shrimp? No problem! You can use other cooked proteins like chicken, salmon, or even beef in this recipe If you have leftover chicken gyro or shawarma, you can use them here. Baked salmon or even Greek keftedes (meatballs) will work as well. Use your judgment to figure out how much chicken or beef you can fit into the lettuce wrap without it ripping. A piece or two or chicken, and maybe 1 to 1 ½ halved meatballs would probably work well.

What to serve along

Healthy lettuce wraps with shrimp are a great low-carb lunch or appetizer. To serve them for dinner or a heftier meal, you can add a satisfying salad like white bean salad or potato salad.

Make ahead tips

While gluten-free lettuce wraps are best served immediately, you can work ahead by prepping your vegetables and making your sauce of choice a night in advance (just store it in a tight-lid mason jar in the fridge).

Leftovers and storage

Store leftover vegetables in an airtight container in the refrigerator. They will keep for around 4 days. Leftover shrimp will keep for 2 to 3 days. I wouldn’t recommend reheating the shrimp, though.