Mini Shrimp Lettuce Wraps

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Add a touch of elegance and flavor to your next party with these delightful Mini Shrimp Lettuce Wraps! Light, tasty, and bursting with vibrant Thai flavors, these wraps are the perfect appetizer to impress your guests. Each mini wrap is designed to provide a burst of flavor that hits different parts of the palate all at once, making them an unforgettable addition to any gathering.

These easy, low-carb wraps combine succulent shrimp with crisp lettuce leaves, creating a refreshing and satisfying bite-sized treat. The shrimp is seasoned to perfection, bringing a spicy kick that is beautifully balanced by the cool, crunchy lettuce. To top it all off, a drizzle of sweet chili sauce adds a touch of sweetness and an extra layer of complexity, making these wraps truly irresistible.

Preparing these Mini Shrimp Lettuce Wraps is a breeze. Simply cook the shrimp with a blend of spices until they are perfectly tender, then arrange them in fresh lettuce leaves. Add a sprinkle of fresh herbs, like cilantro or mint, for an extra burst of freshness and flavor. Finish with a generous drizzle of sweet chili sauce to tie all the flavors together.

Not only are these wraps delicious, but they are also a healthy and low-carb option, making them suitable for a variety of dietary preferences. They are light enough to enjoy without feeling weighed down, yet packed with enough flavor to keep everyone coming back for more.

So next time you’re planning a party or looking for a quick, flavorful appetizer, try these Mini Shrimp Lettuce Wraps. Their delicate presentation and explosion of Thai flavors are sure to make them a hit at any gathering. Enjoy the perfect combination of spice, crunch, and sweetness in every bite!

This Mini Shrimp Lettuce Wraps recipe goes well with Baked Chinese 5-spice Chicken, Lemongrass Chicken or Grilled Lemongrass Pork Chops (Thit Heo Nuong Xa).


Mini Shrimp Lettuce Wraps

Shrimp Lettuce Wraps



  • Author: Darlene Schmidt
  • Prep Time: :25
  • Cook Time: :02
  • Total Time: :27
  • Yield: 6 1x
  • Category: Appetizer
  • Method: Assemble


Units Scale
  • 1 (packed) cup cooked baby shrimp
  • 1 head romaine lettuce, OR 1 package prepared romain lettuce leaves
  • 1/3 cup dry shredded unsweetened coconut (baking type)
  • 1/3 cup dry roasted peanuts, ground or finely chopped
  • 2 green onions, sliced up very finely
  • 2 cloves garlic, minced or pressed
  • 2 tsp. grated galangal OR ginger
  • 1 fresh red chili, minced, OR 1/4 to 1/2 tsp. dried crushed chili
  • 1/2 tsp. regular chili powder (Mexican type is fine)
  • 1/4 tsp. sugar
  • 1 Tbsp. fish sauce (available in the Asian section of your supermarket, or at Asian stores)
  • 3 Tbsp. good-quality coconut milk
  • 1/2 to 1 fresh lime, sliced into wedges
  • 1/3 cup fresh coriander (cilantro)


  1. Place coconut in a dry wok or frying pan set over medium-high heat. ‘Dry-fry’ it by stirring continually until it turns light golden-brown and is fragrant. Immediately transfer your toasted coconut to a bowl and set aside to cool.
  2. Whether you’re using fresh or frozen baby shrimp, make sure they are well drained (gently squeeze out any excess water with your hands). If using larger shrimp, chop them up small. Place shrimp in a mixing bowl.
  3. Add most of the ground or finely chopped peanuts to the mixing bowl, reserving 1 tablespoon for garnish.
  4. Now add the spring onions, garlic, galangal or ginger, chili, chili powder, sugar, and fish sauce. Stir or toss everything together well in the bowl.
  5. Add the coconut milk and gently stir again.
  6. Finally, add the toasted coconut, reserving 1 tablespoon for garnish. Stir again.
  7. Taste-test this mixture. You should taste a combination of spicy and salty, plus a hint of sweetness (there also will be a slightly sour note later when the lime juice is added). If you’d like it saltier, add a little more fish sauce. If too sour for your taste, add a little more sugar. If you prefer more coconut flavor, add 1 more tablespoon coconut milk (don’t add too much, though, or it will soak through the lettuce leaves—you want a sandwich-spread consistency).
  8. To assemble the appetizer, chop off the tops of 12 romaine lettuce leaves (3- to 4-inch pieces) and set on a platter.
  9. Scoop 1 heaping tablespoon of the shrimp mixture onto each leaf.
  10. Now top each one with a sprinkling of the reserved ground peanuts and toasted coconut.
  11. Add a final sprinkling of fresh coriander, and serve with the lime wedges (set these in a small pile in the middle of the platter).
  12. When ready to eat, squeeze some lime over the shrimp mixture, then wrap up and enjoy a bite-size explosion of Thai flavors.
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