Save to Pinterest My friend texted me a photo from a rooftop dinner in Bangkok—these elegant lettuce cups piled high with glistening shrimp, and I suddenly remembered why I loved them so much. There's something about the contrast of cool, crisp lettuce against warm spiced shrimp that just clicks, especially when you're eating with your hands on a warm evening. I started making them at home to recreate that feeling, and they've become my go-to when I want something that feels both impressive and effortless. The best part? You can have dinner ready in thirty minutes, and everyone leaves the table happy.
Last summer, I made these for my sister who'd just started a new diet, and watching her face light up when she realized how flavorful food could be without bread or rice meant more than I expected. She came back the next week asking for the recipe, which tells you something about how satisfying these actually are.
Ingredients
- Medium shrimp (500g): Look for shrimp that smell like ocean, not ammonia—this single detail changes everything about the final dish.
- Olive oil: Nothing fancy needed here; just something you'd actually cook with.
- Garlic and ginger: Fresh makes all the difference, and mincing them small releases their flavor into the oil properly.
- Sriracha or chili sauce: Start with less than you think you'll need; you can always add more at the table.
- Butter or iceberg lettuce: Butter lettuce holds the filling better, and the leaves are naturally larger and more forgiving.
- Carrot and cucumber: Julienne them into matchsticks so they stay tender and don't overpower the shrimp.
- Red bell pepper and green onions: The red pepper adds sweetness that balances the spice beautifully.
- Mayonnaise: This is your sauce base, so use something you actually like eating straight.
- Lime juice, honey, and soy sauce: Together they create a sauce that's balanced—not too sharp, not too sweet, with just enough umami to make you want another cup.
Instructions
- Season your shrimp:
- Toss your shrimp with oil, garlic, ginger, sriracha, salt, and pepper in a bowl. The shrimp should look evenly coated and smell incredible—this is where the magic starts.
- Cook them hot and fast:
- Heat your skillet until it's properly hot, then add the shrimp mixture. You'll hear them sizzle immediately, which is exactly what you want. Cook for about 2-3 minutes per side until they turn pink and opaque all the way through.
- Make your sauce while they rest:
- Whisk mayonnaise, lime juice, sriracha, honey, and soy sauce together in a small bowl. Taste it and adjust—if it's too tangy, add a tiny bit more honey; if it's too mellow, squeeze in more lime.
- Arrange your lettuce leaves:
- Lay your lettuce leaves on a platter or individual plates. They should look inviting, like little edible boats waiting to be filled.
- Build your cups:
- Place a small portion of warm shrimp in each leaf, then top with the julienned vegetables and a sprinkle of green onions. The warmth of the shrimp against the cold lettuce is part of the appeal.
- Finish and serve:
- Drizzle with sauce and scatter cilantro on top. Serve right away while everything is still at its best temperature contrast.
Save to Pinterest I remember my daughter confidently saying these were her favorite thing I made, despite being a notoriously picky eater. Sometimes a dish becomes special not because of technique, but because it made someone feel seen.
Building Better Lettuce Cups
The secret to great lettuce cups is understanding that texture matters as much as flavor. Each bite should have contrast—warm and cool, soft and crunchy, spicy and creamy. I learned this by accident when I once cooked everything and served it all warm, which was honestly a disappointment. Now I'm intentional about keeping the lettuce, carrots, and cucumber cold while the shrimp is still warm from the pan.
About the Sauce
The sauce is where people often go wrong by making it too heavy or too complicated. I've tried versions with elaborate ingredients, but the truth is simpler—a base of good mayo, bright lime juice, a touch of honey for balance, and a whisper of spice creates something that enhances without drowning. Think of it as a background note that ties the whole plate together, not the main event.
Variations and Company
These cups are incredibly flexible, which is partly why I keep coming back to them. I've served them to pescatarians and people avoiding rice, and I've made them for people who just wanted a fun appetizer. The shrimp is the star, but you could swap in grilled chicken, crispy tofu, or even seared scallops if you wanted something different. The framework stays the same, and the result always feels fresh and intentional.
- Add chopped peanuts or cashews for extra crunch and richness if your guests aren't allergic.
- A splash of rice vinegar in the sauce adds brightness if you find yourself liking it sharper.
- Serve with cold beer, crisp white wine, or even just sparkling water to keep everything feeling light and summery.
Save to Pinterest These lettuce cups have become my answer to the question, 'What do you want to cook?' when I want something that feels special but doesn't require hours in the kitchen. They're proof that simple, honest cooking is often the most satisfying.
Recipe FAQs
- → What type of lettuce works best for the cups?
Butter lettuce or iceberg lettuce leaves are ideal due to their sturdy yet tender texture, making them easy to wrap without tearing.
- → Can I adjust the spice level?
Yes, you can modify the amount of sriracha or chili sauce to suit your taste, making it milder or spicier as desired.
- → How do I keep the lettuce cups crisp?
Wash and dry the lettuce leaves thoroughly before serving and store them chilled in the refrigerator to maintain crispness.
- → What are good substitutes for shrimp?
Grilled chicken, tofu, or tempeh can be used as alternatives for a different protein while maintaining similar flavors.
- → Is there a recommended wine pairing?
A crisp Sauvignon Blanc or a light Riesling complements the fresh and tangy flavors of this dish very well.