Shrimp Lettuce Wraps
Looking for a light and refreshing healthy dinner that’s ready in 15 minutes? These Shrimp Lettuce Wraps with salsa can be made so easily and quickly you won’t have to wonder what’s for dinner tonight.
Ever since I moved into my current apartment (about 8 years ago), there is one thing I’ve never had to do before.
I cannot turn my oven on unless I really, REALLY need to bake, such as my small coconut cake for my dad’s birthday.
That means cooking most of my dinners on the stove and in my air fryer. Sometimes even my Instant Pot.
Even if I limit my cook time, I still want to eat something light and refreshing when it’s over 90 degrees outside, like these Shrimp Lettuce Wraps.
They’re plump and juicy shrimp with salsa wrapped in cool and crispy lettuce leaves. Bonus points for being a healthy dinner for two as well.
Now that it’s summer and fresh produce is in abundance at farmer’s markets everywhere, I’ve been trying hard to eat healthier with more vegetables, including salads.
Except once upon a time I hated lettuce. Or at least that’s what I kept telling people.
The older I got, the more I realized it was iceberg lettuce I hated because it was tasteless. I do enjoy other types of greens including butter lettuce, arugula, and even radicchio.
Although I’m still warming up to the idea of eating salads more often like my chicken fajita salad, I’ve been crushing on lettuce wraps lately.
My first lettuce wrap was when I attended a cooking demonstration. At first I was reluctant because I’m thinking, oh great I get to eat lettuce.
Starving, I ate it anyway, and that first bite showed me that not all lettuce is created equal; some are just way better than others.
Fast forward a few months from that, and I had my second lettuce wrap at a workshop I attended.
When I got home, I decided to play around with this shrimp lettuce wraps recipe.
Not only are shrimp lettuce boats served cold, the filling only takes a few minutes to make as shrimp is a fast-cooking protein.
Stir in some salsa for the sauce, garnish with some green onion, and now you have a light and refreshing dinner that’s ready in under 15 minutes without being too hot in your kitchen.
Here’s what you need to make your lettuce wraps with shrimp:
- Oil: To cook the garlic and shrimp
- Garlic: Helps flavor the oil and shrimp
- Shrimp: The protein for your lettuce wraps. You can also use chicken, beef, or tofu.
- Salsa: Use your favorite jarred salsa or make homemade garden salsa
- Lime juice: Acidity to balance the filling
- Salt: Brings out all the flavors
- Boston lettuce: Ideal for wraps. Can also use Bibb or butterhead.
- Green onion: For garnish
You can also make my teriyaki shrimp or spicy beer shrimp for the filling.
Which lettuce to use for shrimp wraps?
Boston lettuce is best for this shrimp wrap recipe because it has naturally cupped leaves perfect for filling and rolling.
You can also look for Bibb or butterhead lettuce. All 3 greens are from the same family, so they may look similar or even have their names interchanged.
I did try to use romaine lettuce, but unfortunately rolling them up didn’t work too well. If that’s all you have, you can turn them into a salad.
Making your shrimp lettuce boats are quick and easy! Here’s how:
- Cook shrimp and garlic in a large skillet.
- Stir in salsa, lime juice, and salt.
- Wrap in lettuce leaves with green onion.
That’s it! Store leftover shrimp filling separately so the lettuce leaves don’t get soggy. Refrigerate for up to 4 days.
More Shrimp Recipes
If you enjoyed this shrimp lettuce wraps recipe, check out these other easy shrimp recipes:
Shrimp Lettuce Wraps
Looking for a light and refreshing healthy dinner that’s ready in 15 minutes? These Shrimp Lettuce Wraps with salsa can be made so easily and quickly you won’t have to wonder what’s for dinner tonight.
Ingredients
- 1 tablespoon olive oil
- 8 ounces raw medium shrimp, peeled, deveined, and patted dry
- 1 clove garlic, minced
- 1/4 cup salsa (store-bought or homemade)
- 2 teaspoons lime juice
- 1/4 teaspoon table salt
- 4 Boston lettuce leaves (can also use Bibb or butter)
- 1 green onion, sliced
Instructions
- In a large skillet over medium heat, heat the oil. Once hot, add the shrimp and garlic. Cook 3-5 minutes or until the shrimp is pink and no longer transparent, flipping once during cooking.
- Remove from the heat and stir in the salsa, lime juice, and salt.
- Fill lettuce leaves with shrimp then garnish with green onion.
Refrigerate leftover shrimp filling for up to 4 days.
Notes
- You can also make teriyaki shrimp or spicy beer shrimp for the wraps.
- Don't want shrimp? Substitute chicken, beef, or tofu for the protein.
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Broken AC in the middle of summer?! GAH! That sounds like the most perfect nightmare!
But I am glad it happened because these shrimp lettuce wraps came out of it! I LOVE Sabra, so these are HAPPENIN! Pinned!
I really like lettuce wraps but don’t make them often enough! These look perfect for the hot weather we are having. I need some light dinner ideas!
Wow, so easy using Sabra salsa! Healthy, scrumptious and irresistible!
I love how simple, fresh and EASY this healthy recipe is!! Yes please!
Nice and easy. Thank you.
Healthy and so good looking dinner!
Lettuce wraps are great when done right, and Boston lettuce is my choice, too. I don’t HATE iceberg, but Boston is just better :) I have a tub of Sabra mango peach salsa in my fridge right now, just waiting to be put into a recipe like this!