Shrimp Lettuce Wraps

Introduction

Did you know the average deli sandwich packs over 35 grams of carbs, while a plate of Shrimp Lettuce Wraps clocks in at under 6 net carbs? If you’re hunting for a keto lunch that’s light, fast, and genuinely satisfying, Shrimp Lettuce Wraps deserve a permanent spot on your weekly rotation, right next to your favorite keto lunch recipes. This shrimp lettuce wraps recipe comes together in just 15 minutes, making it one of the fastest low-carb meals you can pull off on a busy weekday. Whether you’re brand new to keto or a seasoned low-carb eater, this shrimp lettuce wrap delivers bold, Asian-inspired flavor without the carb crash that follows a bready lunch.

Ingredients

For this Shrimp Lettuce Wraps recipe, you’ll need:

• 1 lb large shrimp, peeled and deveined (fresh or thawed frozen shrimp both work great)
• 1 head butter lettuce or romaine hearts, leaves separated and rinsed
• 2 tbsp avocado oil (or sesame oil for extra nuttiness)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp coconut aminos (soy sauce works if you’re not strict paleo)
• 1 tsp sesame oil
• 1 avocado, diced
• 1/4 cup shredded carrots (optional, for a pop of color and crunch)
• 2 green onions, sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1/4 cup mayo + 1 tsp sriracha for a quick spicy sauce
• Pinch of red pepper flakes

Substitution tip: No shrimp on hand? Ground chicken or diced chicken thighs make a fantastic swap while keeping this shrimp lettuce wrap recipe just as keto-friendly. If you love the garlic-forward flavor here, our garlic butter shrimp recipe uses a similar seasoning base and is worth trying next.

Timing

• Prep time: 8 minutes
• Cook time: 7 minutes
• Total time: 15 minutes

Most lettuce wrap recipes online average 25–30 minutes start to finish, so this shrimp lettuce wraps recipe is roughly 45% faster, perfect for a weekday lunch break or a quick weeknight dinner.

Step-by-Step Instructions

Step 1: Prep Your Ingredients

Pat the shrimp dry with a paper towel; this small step helps them sear instead of steam. Mince the garlic, grate the ginger, and separate your lettuce leaves into individual cups.

Step 2: Make the Sauce

Whisk together mayo, sriracha, and a splash of lime juice in a small bowl. Set aside, this sauce ties the whole shrimp lettuce wrap together.

Step 3: Cook the Shrimp

Heat avocado oil in a skillet over medium-high heat. Add garlic and ginger, sauté for 30 seconds until fragrant, then add shrimp. Cook 2–3 minutes per side until pink and opaque. Toss with coconut aminos and sesame oil right at the end.

Step 4: Assemble the Shrimp Lettuce Wraps

Lay lettuce leaves out on a platter. Fill each with a few shrimp, diced avocado, shredded carrots, green onion, and cilantro.

Step 5: Drizzle and Serve

Top each wrap with the spicy mayo sauce and a sprinkle of red pepper flakes. Serve immediately while the shrimp is warm and the lettuce is crisp.

Nutritional Information

Each serving of shrimp lettuce wraps (about 3 wraps) contains approximately:

• Calories: 310
• Protein: 26g
• Fat: 21g
• Net carbs: 5g
• Fiber: 3g

Shrimp is naturally low in carbs and high in protein, and it’s also a solid source of selenium and iodine, both of which support thyroid function, worth noting for anyone tracking micronutrients on keto. For a deeper dive into shrimp’s nutrient profile, USDA FoodData Central has a full breakdown, and Healthline covers the broader health benefits of adding shrimp to your diet.

Healthier Alternatives for the Recipe

• Swap mayo for Greek yogurt in the sauce to lighten it up while keeping it creamy.
• Use bibb or butter lettuce instead of iceberg for more nutrients and a sturdier wrap.
• Add extra crunch with sliced radishes or cucumber if you want to bulk up your shrimp lettuce wrap without adding carbs.
• Going dairy-free or paleo? This recipe is naturally both, as long as you skip the mayo-based sauce in favor of a coconut aminos and lime dressing.

Serving Suggestions

Pair your Shrimp Lettuce Wraps with a side of cauliflower rice for a heartier plate, or serve them alongside our shrimp avocado salad for a full seafood-forward keto spread. For meal prep, portion the shrimp and toppings into containers separately from the lettuce so everything stays crisp until you’re ready to assemble. Looking for more midday ideas? Browse our full collection of keto lunch recipes for fresh inspiration all week long.

Common Mistakes to Avoid

• Overcooking the shrimp: Shrimp cook fast; pull them the moment they turn pink and opaque, or they’ll turn rubbery.
• Wet lettuce leaves: Soggy lettuce makes for a flimsy wrap. Dry your leaves thoroughly after rinsing.
• Skipping the sauce: The spicy mayo is what takes this shrimp lettuce wrap from good to craveable. Don’t skip it.
• Overfilling the wraps: A little goes a long way. Overstuffed lettuce tears easily and gets messy.

Storing Tips for the Recipe

Store cooked shrimp and toppings in separate airtight containers in the fridge for up to 3 days. Keep the lettuce leaves wrapped in a paper towel inside a resealable bag to prevent wilting. Assemble your shrimp lettuce wraps fresh right before eating for the best texture; the lettuce doesn’t hold up well once filled and refrigerated.

Conclusion

Shrimp Lettuce Wraps are a quick, protein-packed keto lunch ready in 15 minutes. With crisp lettuce, seasoned shrimp, and a spicy creamy sauce, they’re low-carb, satisfying, and endlessly customizable. Try this recipe today, leave a comment below, or subscribe to Simply Keto Hub for more easy keto meals delivered straight to your inbox.

FAQs

Shrimp Lettuce Wraps

Recipe by LeeseCourse: LunchCuisine: Asian

Servings

4

servings

Prep time

8

minutes

Cooking time

7

minutes

Total time

15

minutes

Easy 15-minute keto shrimp lettuce wraps recipe with garlic-ginger shrimp, avocado, and a spicy mayo sauce.

Ingredients

• 1 lb large shrimp, peeled and deveined

• 1 head of butter lettuce or romaine hearts

• 2 tbsp avocado oil

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 2 tbsp coconut aminos

• 1 tsp sesame oil

• 1 avocado, diced

• 1/4 cup shredded carrots

• 2 green onions, sliced

• 1/4 cup fresh cilantro, chopped

• 1 lime, juiced

• 1/4 cup mayo and 1 tsp sriracha

• Pinch of red pepper flakes

Directions

• Prep Your Ingredients:
  Pat the shrimp dry, mince the garlic, grate the ginger, and separate the lettuce leaves into individual cups.
• Make the Sauce:
  Whisk together mayo, sriracha, and a splash of lime juice in a small bowl.
• Cook the Shrimp:
  Heat avocado oil, sauté garlic and ginger, add shrimp and cook 2-3 minutes per side, then toss with coconut aminos and sesame oil.
• Assemble the Shrimp Lettuce Wraps:
  Fill lettuce leaves with shrimp, avocado, shredded carrots, green onion, and cilantro.
• Drizzle and Serve:
  Top with spicy mayo sauce and red pepper flakes, then serve immediately.