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Shrimp Lettuce Wraps

Prep Time20 mins
Cook Time4 mins
Total Time24 mins
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.