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ByApril Boller Wright
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Shrimp lettuce wraps with sweet chili mayo .A 15 minute super easy recipe that’s BIG on flavor with a sauce that consists of sweet chili sauce and mayonnaise, coleslaw mix, red onions, rice vinegar, cilantro, sesame oil and lime juice. A great go-to crunchy and refreshing shrimp wrap recipe. Brace yourself because these are amazingly good! So much flavor and texture! Serve them as a main dish or a light appetizer.
WHY THIS RECIPE WORKS –
First of all, these shrimp lettuce wraps will wow your tastebuds. You won’t be able to eat just one. It’s one of my favorite shrimp recipes to make.
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So quick in easy just 15 minutes or less to make and they’re packed with the intense flavor of sweet chili sauce, cilantro, sesame oil, mayo, shrimp and more!
They’re super easy to pack for an on-the-go light lunch, or serve as a nice refreshing dinner on a hot summer day. It even make great appetizer.
HOW TO MAKE IT
- To make these shrimp lettuce wraps, add the cabbage mixture (coleslaw mix), cilantro, lime juice, rice vinegar, sesame oil and one tablespoon of diced red onion to a bowl and mix to combine. Set to the side. (pic 1)
- To prepare the shrimp, pat dry and season with salt and pepper. Add the cornstarch to the bowl of shrimp. Stir to coat. (pic 2)
- Add vegetable oil to a skillet over medium high heat. Cook the shrimp on each side for about 3-4 minute or until it turns pink. Don’t move the shrimp as it cooks or it won’t get crispy. (pic 3)
- To the bowl with the cabbage mixture, add the sweet chili sauce and the mayonnaise. Mix to combine. Drain shrimp on paper towel then toss the shrimp into the bowl with the sweet chili mayo mixture. Season with a bit of salt and pepper. Mix well. (pic 4-8)
- To prepare the shrimp lettuce wraps, spoon some of the shrimp mixture to the center of the lettuce leaf. Garnish with cilantro if you like and serve. (pic 9)
Sounds delish right? I promise you they are good!
Note: Make sure you pat the shrimp dry. If not, they shrimp won’t crisp up. Sometimes when I’m in a rush I don’t do a very good job with patting them down.
The last picture at the very end of this post is what the shrimp looks like if you don’t pat dry…Still pretty amazing but I prefer it crispy!
TIPS AND TRICKS
There are a number of ways you can spice up shrimp lettuce wraps to make it your own!
- Substitute the lettuce for cabbage.
- Use broccoli slaw instead of coleslaw, add some additional veggies such as carrots, or change up the sauce!
- To make it low carb you can swap the sweet chili sauce for sriracha sauce.
- I also love to eat the leftover shrimp mixture as a salad the next day so that’s an option too. You won’t even miss the lettuce.
- Store leftover shrimps in an airtight container and refrigerate for up to a day. Then when you’re ready to serve them. Prepare the lettuce wraps.
WHAT KIND OF LETTUCE SHOULD I USE
Any large leaf variety of lettuce can be used to make shrimp lettuce wraps. The most popular choices are iceberg, butter, and romaine.
Iceberg lettuce provides a nice crunch to the wrap. Butter lettuce is much more flexible but not as crunchy.
Romaine is another good choice since it’s crunchy as well. I like to use butter lettuce for my shrimp wraps because I still get the crunchy texture from the cabbage mixture.
Shrimp Lettuce wraps w/ Sweet Chili Mayo
April Boller Wright
Shrimp lettuce wraps with sweet chili mayo. It's short on prep time but big on flavors. The sauce consists of sweet chili and mayonnaise, coleslaw mix, red onions, rice vinegar, sesame oil and lime juice. A great go-to crunchy and refreshing and quick shrimp recipe. Brace yourself because these are amazingly good!
5 from 14 votes
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Prep Time 8 minutes mins
Cook Time 6 minutes mins
Total Time 14 minutes mins
Course Appetizer, Dinner, Lunch
Cuisine American, Asian American
Servings 5 people
Ingredients
Sweet chili mayo mixture
- 1 cup shredded cabbage mixture from a bag of coleslaw
- juice of one lime
- 1 tsp rice vinegar unseasoned kind
- 1/4 cup fresh cilantro and more for garnish
- 1 tbsp diced red onions
- 2 tbsp sweet chili sauce
- 2 tbsp mayonnaise
- 1/2 tsp sesame oil
- salt and pepper for taste
Shrimp
- 12 oz shrimp frozen, deveined and tail off, thawed
- 1 tbsp cornstarch
- vegetable oil
- salt and pepper for taste
- 1 head of lettuce I used butter lettuce
- 2 tbsp vegetable oil or olive oil. add more as needed
Instructions
Add the cabbage mixture, cilantro, lime juice, rice vinegar, sesame oil and red onion to a bowl and mix to combine. Set to the side.
To prepare the shrimp, pat dry. Season with salt and pepper. Add the cornstarch to the bowl of shrimp. Stir to coat.
Add vegetable oil to a skillet over medium high heat. Cook the shrimp on each side for about 3-4 minute or until it turns pink. DO NOT move the shrimp around or it won't crisp up. To the bowl with the cabbage mixture, add the sweet chili sauce and the mayonnaise. Mix to combine.
Drain shrimp on paper towel then toss the shrimp into the bowl with the cabbage mixture. Season with a bit of salt and pepper. Spoon some of the shrimp mixture to the center of the lettuce leaf. Garnish with cilantro if you like and serve.
Notes
TIPS AND TRICKS
There are a number of ways you can spice up this shrimp lettuce wraps to make it your own!
- Try wrapping with cabbage instead of lettuce, use broccoli slaw instead of coleslaw, add some additional veggies such as carrots, or change up the sauce!
- To make it low carb you can swap the sweet chili sauce for sriracha sauce.
- I also love to eat the leftover shrimp mixture as a salad the next day so that's an option too. You won't even miss the lettuce.
- Store leftovers in an airtight container and refrigerate for up to a day.
Note: Make sure you pat the shrimp dry. If not, they shrimp won't crisp up.
Sometimes when I'm in a rush I don't do a very good job with patting them down.
The last picture in the body of the post is what the shrimp looks like if you don't pat dry...Still pretty amazing.
Keyword lettuce wraps, shrimp appetizers, shrimp lettuce wraps, shrimp wraps
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These shrimp lettuce wraps will be a refreshing treat your family all summer long. You can even serve them as components and have the kiddos (or your adult friends) assemble them as they eat for a fun, interactive meal option!
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