Save to Pinterest There's something magical about the moment shrimp hits a hot skillet—that immediate sizzle and the way the kitchen fills with garlic and ginger at once. I discovered these lettuce cups on a sweltering afternoon when I wanted something fresh but didn't feel like standing over a stove for long. The cool crunch of butter lettuce against warm spiced shrimp became my instant favorite, and I've been making them ever since for anyone who needs a quick, satisfying meal.
I'll never forget serving these at a dinner party where someone said they were avoiding carbs, and I watched their face light up when I explained there was no rice or noodles involved—just pure flavor in a leaf. They went back for seconds, then asked for the recipe. That's when I knew this wasn't just a quick lunch for me anymore; it was something worth sharing.
Ingredients
- Medium shrimp, peeled and deveined (500 g or 1 lb): The backbone of this dish—look for shrimp that smell like the ocean, not ammonia, and don't skip the deveining step for a cleaner bite.
- Olive oil (1 tbsp): Just enough to coat and help the shrimp develop a slight golden edge while it cooks.
- Garlic (1 clove, minced): Mince it fine so it distributes evenly and blooms quickly in the hot pan.
- Fresh ginger (1 tsp, grated): Use a microplane or the smallest holes on your box grater—it makes all the difference in how the flavor integrates.
- Sriracha or chili sauce (1 tsp, plus 1 tsp for sauce): Adjust this to your heat preference; the sauce version is milder than straight sriracha.
- Salt and black pepper (1/2 tsp and 1/4 tsp): Season generously but taste as you go, especially if your sriracha brand runs salty.
- Butter lettuce or iceberg (1 head): Butter lettuce is softer and more forgiving, but iceberg holds up better if you're prepping ahead.
- Carrots, cucumber, and red bell pepper (julienned or sliced): The vegetables should be thin enough to soften slightly from the warm shrimp but stay crisp—cutting them just before assembly keeps them fresh.
- Green onions (2, thinly sliced): White and light green parts go into the cups; reserve dark green for garnish if you want.
- Fresh cilantro (chopped): A small handful scattered on top lifts everything with brightness.
- Mayonnaise (2 tbsp): High quality mayo makes a difference here since the sauce is simple and relies on good ingredients.
- Lime juice (1 tbsp): Fresh lime, never bottled—it's the acid that ties the whole plate together.
- Honey (1 tsp): Just a touch to balance the heat and acidity without making it sweet.
- Soy sauce or tamari (1 tsp): Use tamari if you need gluten-free; the umami is essential to the sauce.
Instructions
- Prep and marinate the shrimp:
- Toss your cleaned shrimp with olive oil, minced garlic, grated ginger, sriracha, salt, and pepper in a bowl. I usually let them sit for just a few minutes while I prep everything else—you want the flavors to start clinging to the shrimp before they hit heat.
- Sear until pink and cooked through:
- Heat your largest skillet over medium-high heat and let it get genuinely hot before the shrimp go in—you want to hear that sizzle. Cook for about 2 to 3 minutes per side; they'll turn from gray to bright pink when they're done, and you want to catch them there before they toughen up.
- Whisk the sauce to silky:
- In a small bowl, combine mayo, lime juice, sriracha, honey, and soy sauce, whisking until everything is smooth and the sauce looks creamy with no streaks. This is where you can adjust heat or tang to your liking.
- Build your cups:
- Arrange washed lettuce leaves on a platter and spoon warm shrimp into the center of each leaf, then scatter carrots, cucumber, bell pepper, and green onions around it. The contrast of warm and cool is part of the magic.
- Finish with sauce and garnish:
- Drizzle the sauce over the shrimp or serve it on the side for dipping—I find most people like a little in each bite. Scatter cilantro on top and bring to the table right away.
Save to Pinterest What struck me most about this recipe was how it brought people together without requiring me to disappear into the kitchen. Everyone could watch the shrimp cook, pick their preferred crunch of vegetables, and adjust the sauce to their liking—it felt less like a meal I prepared and more like something we built together at the table.
Why This Dish Works
The genius of lettuce cups is that they're humble but feel sophisticated, quick but taste intentional. There's no starch to weigh you down, no cream to leave you feeling heavy, just pure ingredient-forward cooking that lets shrimp be the star. Every element plays a role—the cool lettuce cools the heat, the sauce brings umami depth, and the vegetables add texture and brightness that keeps each bite interesting.
Customizing Your Cups
I've swapped shrimp for grilled chicken breast when I had leftovers, and it worked beautifully—just shred it and toss with the same seasonings. Some friends prefer adding crushed peanuts or cashews for an extra layer of crunch, and honestly, it's a welcome addition if allergies aren't a concern. Even the sauce is flexible; I've mixed lime with a splash of rice vinegar, or swapped mayo for Greek yogurt on days when I wanted something lighter.
Serving Suggestions and Timing
These are best eaten immediately while the shrimp is still warm and the lettuce is crisp, but you can prep all the components ahead and assemble them moments before serving. I've found that arranging everything on a platter and letting people build their own cups makes entertaining feel effortless and keeps the kitchen from becoming a bottleneck. Pair them with a crisp Sauvignon Blanc or light Riesling if you're drinking, or serve alongside a simple soup or salad to round out a lighter meal.
- Make the sauce up to a day ahead and store it covered in the fridge.
- Cook the shrimp no more than 30 minutes before serving so it stays tender and juicy.
- Have extra cilantro on hand—guests always want more than you think they will.
Save to Pinterest Every time I make these, I'm reminded that the best meals don't have to be complicated—they just have to be made with attention and shared with intention. These lettuce cups have become my go-to for the nights when I want something that feels special without the stress.
Recipe FAQs
- → What type of shrimp is best for this dish?
Medium-sized peeled and deveined shrimp work best for even cooking and easy wrapping in the lettuce leaves.
- → Can I substitute the lettuce for another leafy green?
Yes, butter lettuce or iceberg provides the ideal crispness, but kale or romaine leaves can be used if preferred.
- → How spicy is the dish and can it be adjusted?
The spiciness comes from sriracha, which can be adjusted to taste or replaced with milder chili sauces to control heat.
- → What’s the best way to prepare the sauce?
Whisk mayonnaise, lime juice, sriracha, honey, and soy sauce until smooth for a creamy, tangy complement to the shrimp and veggies.
- → Are there easy substitutions for shrimp?
Grilled chicken, tofu, or tempeh can be used as alternatives while keeping the fresh and vibrant flavors intact.
- → How to add extra crunch to the dish?
Chopped peanuts or cashews can be sprinkled on top, adding texture and nutty notes, but check for allergies beforehand.