Thai Shrimp Lettuce Wrap

Thai Shrimp Lettuce Wrap


Thai chili sauce brings a sweet heat to these veggie-packed lettuce wraps. Shrimp is tossed in a sriracha seasoning and cooked until pink and tender. Sweet red peppers and carrots give a delicious crunch and color to the dish. Once it's all wrapped up in the perfect leaf of romaine, it's drizzled with the Thai chili sauce. Be sure to grab one before they disappear!


Calories Per Serving: 340  |  Serves: 2  |  Minutes: 20

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  1. Julienne bell pepper. Make wheels with the scallion and shave the carrot using a peeler.
  2. Select the best romaine leafs to use as your wraps and set aside.
  3. In a mixing bowl add canola oil, sriracha seasoning, and shrimp. Mix everything together.
  4. In a medium skillet put on medium-high heat and add shrimp. Cook 3 minutes each side of shrimp.
  5. Place your cut and shaved ingredients into the lettuce leaf wraps then add shrimp and finish with Thai sweet chili sauce, to taste.


  • 12 oz raw shrimp, peeled and deveined
  • 6 iceberg lettuce leafs for wraps
  • 1 bell pepper
  • 1 scallion
  • 1 carrot
  • 1 packet sriracha seasoning
  • 1 packet Thai sweet chili sauce
  • 1 packet canola oil

Tools Needed:

  • Medium skillet
  • Cooking tongs
  • Chef's knife