Shrimp Lettuce Wraps

Shrimp Lettuce Wraps With Pineapple Coleslaw |

I’m in love with these yummy shrimp lettuce wraps!! They look so adorable and colorful! Plus they are healthy, light and easy to make. Did I mention that I’m in love with them?

I made these cuties for my parents-in-law and they enjoyed them so much! It’s a great appetizer when you want to impress your guests. Believe me. They vanished so fast I barely got to taste them!

Shrimp Lettuce Wraps With Pineapple Pecan Coleslaw |

These wraps are made with shrimp and pineapple pecan coleslaw. Yes, shrimp and pineapple in one dish. Something new for my taste buds and I was pleasantly surprised! Savory… Sweet… Tangy… Crunchy… Refreshing… It was like a paradise in my mouth!!

Healthy Shrimp Lettuce Wraps |

I guess I have to use lettuce leaves as wraps more often. It’s nice to replace bread or tortillas sometimes! If you haven’t tried this trick before, I highly recommend to do that. It’s healthy & fun!

Healthy Shrimp Lettuce Wraps

Shrimp Lettuce Wraps

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Prep Time: 20 minutes
Cook Time: 4 minutes
Total Time: 24 minutes
Servings: 8 wraps
Author: Yummy Addiction


  • 1 head of lettuce
  • 1 lb (450g) medium shrimp , peeled and deveined

For The Marinade:

  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons olive oil
  • juice from 1 lime
  • 1 teaspoon honey
  • 2 cloves garlic , minced
  • 1/2 teaspoon fresh ginger , finely grated

For The Coleslaw:

  • 2 1/2 cups shredded cabbage (I used 1 1/2 cups shredded white cabbage and 1 cup shredded red cabbage)
  • 1/2 cup grated carrots
  • 1 20 oz. can pineapple slices , drained and cut into chunks
  • 2 teaspoons sesame seeds
  • 1/3 cup toasted pecans , chopped

For The Vinaigrette:

  • 3 tablespoons apple cider vinegar
  • 3 tablespoons lime juice
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • salt and freshly ground black pepper , to taste


The marinade:

  • Combine soy sauce, olive oil, lime juice, honey, garlic and ginger in a zip-lock plastic bag and mix well. Add shrimp , seal and marinate in the refrigerator for 15 minutes.

The coleslaw:

  • In a large bowl, combine the cabbage, carrots, pineapple, sesame seeds and pecans. In a separate small bowl, whisk the vinegar, lime juice, olive oil, and honey. Toss the vegetable mixture with the vinaigrette and season with salt and black pepper.
  • Heat a non-stick pan over medium-high heat. Add shrimp and cook on one side for 2 min. Turn over and cook for another minute or two, till all shrimp are pink and seared nicely (don't overcook them or they'll be rubbery!).

To assemble lettuce wraps:

  • Divide lettuce into leaves. Drain coleslaw, place a pile of the mixture into each lettuce cup and top with 3-4 shrimp. Repeat process with remaining ingredients. Enjoy!


Assemble the wraps just before serving.



  • Rashon
    July 23, 2016 at 5:27 am

    You don’t mention what to do with the marinade in the recipe instructions.

  • Rashon
    July 23, 2016 at 5:29 am

    Pardon me, it’s the vinegarette you don’t mention in the instructions.

    • Jovita
      August 7, 2016 at 7:13 am

      Rashon, everything is actually written in the instructions, you might have missed it 🙂


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