Sriracha Shrimp Lettuce Wraps

Do you know how to correctly pronounce the word sriracha?

Don’t worry, you don’t need to be able to say it correctly in order to make these bomb-ass sriracha shrimp lettuce wraps.

p.s. I was saying it wrong for years…

See-Rah-Cha is correct.

Any who, however you say it, it’s freaking delicious. Definitely one of my favorite sauces of all time. I add it to so many dishes and it just adds a little somethin’ somethin’. When I was a kid, I ate scrambled eggs with ketchup, but now I eat them with sriracha. So to me, it’s basically like adult ketchup.

I have a few things to say about these sriracha shrimp lettuce wraps…

• They are easy as bleep to make (like less than 30 minutes woo!).
• They’ve got some kick but not toooooo much kick.
• They are healthy and delicious! Like so much flavor…. YUM.
• You need them in your life ASAP.
• And finally… yes, you can swap the lettuce wraps for tortillas haha.
• Though I may judge you.
• Just kidding.
• Or am I?!

Either way, you shouldn’t care if I judge you. It’s February… resolutions are out the window, so you can make these into actual tacos. BUT if you’re still on the healthy train… go for the lettuce wraps! They are so fresh and crunchy, and I just love them!

INGREDIENTS

• 1 pound thawed shrimp; peeled, deveined, tail off
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 1 tablespoon sriracha
• 2 tablespoons honey (or maple syrup), divided
• 1 heaping cup of thinly sliced napa cabbage
• 2 tablespoons apple cider vinegar
• 2 limes (one juiced and the other sliced into wedges)
• 6-8 whole butter lettuce leaves
• 1/2 cup minced pineapple
• 1-2 avocados, pitted and sliced
• 1/4 cup roughly chopped cilantro, garlic

How to make Sriracha Shrimp Lettuce Wraps?

Step 1:

In a medium bowl, combine shrimp, paprika, garlic powder, sea salt, black pepper, sriracha, and 1 tablespoon honey. Mix until the shrimp is well-coated. Let marinate in the fridge while you prep the other ingredients (about 10-15 minutes).

Step 2:

Mix together cabbage slices, apple cider vinegar, the remaining tablespoon of honey, and the juice of one lime. Toss to combine, then set aside.

Step 3:

Lay your whole lettuce leaves onto plates. Mince or finely chop your pineapple, slice your avocado(s), roughly chop your cilantro, and slice your remaining lime into wedges.

Step 4:

Remove shrimp from the fridge. Heat a non-stick skillet over medium heat. Pour the shrimp and all the sauce in the bowl onto the hot skillet. Cook shrimp about 2-3 minutes on each side.

Step 5:

Top lettuce wraps with shredded cabbage, avocado slices, sriracha shrimp, minced pineapple, and chopped cilantro. Serve with extra lime wedges and enjoy! 

KITCHEN EQUIPMENT NEEDED

Here’s what you’ll want to have ready to make these wraps without any fuss:

• 2 medium bowls
• Non-stick skillet
• Spatula or cooking spoon
• Sharp knife
• Cutting board
• Measuring spoons
• Citrus juicer (or just squeeze by hand)
• Serving plates

WHAT TO EAT WITH THIS SRIRACHA SHRIMP LETTUCE WRAPS?

Last night I surprised my husband with Sriracha Shrimp Lettuce Wraps, he’s obsessed with PF Chang’s and couldn’t believe these came from our own kitchen.

I used ground chicken once too, and it still turned out amazing, just doubled the sauce to keep it juicy. Added crushed peanuts and bamboo shoots for that perfect crunch.

He said they were restaurant-worthy! I love pairing these wraps with Greek Chicken Meatball Wraps for meal prep days. We also love serving them with Asian cucumber salad and chilled edamame with sea salt.

FAQ

What is the sriracha shrimp lettuce wraps recipe made of?

It’s made of shrimp, cabbage, lime juice, pineapple, avocado, and spicy sriracha, all wrapped in soft butter lettuce leaves.

What does this dish taste like?

These wraps taste spicy from the sriracha, sweet from the honey and pineapple, creamy from the avocado.

Can I make this less spicy?

Yes, you can.

What if I don’t have napa cabbage?

No worries! Use regular green or red cabbage.

Can I cook the shrimp in the oven?

You could, but it’s best in a skillet where it cooks faster.

Is butter lettuce the same as iceberg?

No, butter lettuce is softer and easier to fold.

Can I use frozen shrimp?

Yes.

Is this recipe healthy?

Yes.

How do I store leftovers?

Store cooked shrimp and slaw in separate containers in the fridge for up to 2 days. Keep lettuce and avocado fresh by cutting them only when you’re ready to eat.

Can I make these wraps ahead of time?

You can prep all the ingredients ahead of time.