Spicy Thai-Inspired Shrimp Lettuce Wraps

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Tender shrimp sautéed in a zesty Thai chili-garlic sauce served in crisp lettuce cups with fresh herbs and crunchy vegetables. This Thai recipe (gluten free), ready in about 23 minutes, pairs large shrimp peeled and deveined, vegetable oil, garlic cloves minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb large shrimp peeled and deveined
• 2 tbsp vegetable oil
• 3 garlic cloves minced
• 1 small red Thai chili finely chopped
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp brown sugar
• 1/4 cup green onions sliced
• 1/2 cup red bell pepper julienned
• 1/2 cup carrot shredded
• 1/4 cup fresh cilantro leaves
• 8 large butter lettuce leaves
• 2 tbsp crushed peanuts

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and 1 small finely chopped red Thai chili and sauté for 30 seconds until fragrant.
2. Step 2: Add 1 lb large peeled and deveined shrimp to the skillet and cook for 2 minutes per side until pink and opaque.
3. Step 3: Stir in 1 tbsp fish sauce, 1 tbsp lime juice, and 1 tsp brown sugar, cooking for 1 more minute until shrimp are coated and sauce slightly thickens.
4. Step 4: Remove skillet from heat and fold in 1/4 cup sliced green onions, 1/2 cup julienned red bell pepper, 1/2 cup shredded carrot, and 1/4 cup fresh cilantro leaves.
5. Step 5: Spoon shrimp mixture evenly into 8 large butter lettuce leaves, sprinkle each with 2 tbsp crushed peanuts, and serve immediately for a fresh, spicy appetizer or light meal.