Shrimp Lettuce Wraps make a delicious, nutritious meal in minutes. Made of shrimp, garlic, and peppers, these shrimp lettuce wraps have a spicy flair!

As the weather is getting warmer here in the South, I’m looking for more and more quick and easy dishes I can have on the table in minutes. These spicy shrimp lettuce wraps are definitely one of my favorites for a filling lunch or dinner.

Within just a few minutes, I have the ingredients on a baking sheet and in the oven filling my kitchen with a spicy, delicious smell. My recipe includes time for preparing the shrimp prior to baking them. As a shortcut, I often buy shrimp that has already been peeled and de-veined for me which even further reduces the preparation time for this recipe. Because we all know that sometimes, I need all the help I can muster to get a quick meal on the table.

 

Here’s how I make my Spicy Shrimp Lettuce Wraps.

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Spicy Shrimp Lettuce Wraps

Robyn Stone
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Shrimp Lettuce Wraps make a delicious, nutritious meal in minutes. Made of shrimp, garlic, and peppers, these shrimp lettuce wraps have a spicy flair!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6

Ingredients 

  • 1 pound shrimp
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 2 jalapeno peppers, sliced
  • 2 sweet peppers, sliced
  • 1 tablespoon soy sauce
  • 12 Boston or butter lettuce leaves
  • salt and pepper

Instructions 

  • Preheat oven to 400º Fahrenheit.
  • Peel and remove vein from shrimp.
  • Place on baking sheet and top with butter pieces, peppers, and soy sauce.
  • Bake about 10 minutes, turn shrimp, and cook about 5 more minutes until shrimp is completely pink.
  • Remove from oven and spoon about 1/4 cup of spicy shrimp into lettuce leaf.
  • Salt and pepper to taste.
  • Serve immediately.

Nutrition

Calories: 106kcal | Carbohydrates: 5g | Protein: 12g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 105mg | Sodium: 629mg | Potassium: 264mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2539IU | Vitamin C: 58mg | Calcium: 58mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Enjoy!

 

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




9 Comments

  1. I’ve been craving lettuce wraps since Amy posted her black bean boats. This is a great meal to have on a weeknight. I have almost everything I need too, just need to pick up the lettuce! Need to put this on the rotation…looks delicious!

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  6. Whenever I make lettuce wraps, my family gobbles them up like crazy. There’s something very fun about it. I love shrimp – yours look wonderful!

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  7. I tried commenting on this the other day but it didn’t seem to go through – I’m so happy I can tell you now that these look DELICIOUS! This is a must in my book. Looks so yummy. I’ve been looking for a good shrimp recipe!
    Star Hughes Living

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