Low Carb Shrimp Lettuce Wraps

A delicious recipe for healthy & Low Carb Shrimp Lettuce Wraps. So easy to make it comes together in about 20 minutes! Say goodbye to take-out with these Asian Lettuce Wraps.

A white bowl with Asian shrimp mixture and 3 lettuce leaves on the side. Brown Chopsticks on the side.

I’ve always been intimidated to cook asian food at home since it never comes out as good as I expect it to be. It’s one of those cuisines that I rather pay from a restaurant than to try to make my own. Well, these lettuce wraps just changed that! They are so easy to make, and so good that from now on, I will only eat these ones.

They are darn delicious & nutritious!

Three lettuce leaves topped with asian shrimp mixture. Chopsticks & lime on the side.

If you love shrimp as much as I do, I suggest you try this other low carb shrimp recipe is Shrimp Ceviche. You’ll love it!

How to make Low Carb Shrimp Lettuce Wraps

Ingredients: lettuce leaves, asian sauce, green onions, shrimp, carrots, red bell peppers, garlic & cashews. Everything has been chopped up.
  1. Divide the lettuce into leaves and set aside.

2. In a small bowl, whisk together the chicken broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, chili garlic sauce, and cornstarch. Set aside.

A small bowl filled with Asian sauce being whisked by a hand.

3. In a medium skillet, heat ½ tablespoon oil over medium-high heat until almost smoking. Note: If you don’t have a wok, use a cast iron skillet since they heat evenly.

Add the shrimp and stir-fry until browned. About 2 minutes. Transfer the shrimp to a plate and discard any juices from the pan.

4. In the same skillet, heat the other ½ tablespoon of oil over medium-high heat. Add the garlic, bell pepper, green onions, and carrots. Stir fry until tender-crisp, about 2 minutes.

Return the shrimp to the pan and add the cashews and cilantro. Add the soy-sauce mixture and stir-fry until the shrimp is throughly cooked. About 3 minutes.

Process photos of making Asian Shrimp mixture on black iron skillet.

Spoon the shrimp mixture evenly onto lettuce leaves and enjoy!

Lettuce wraps filled with Asian shrimp and vegetables

Q&A

What is the best lettuce to use for wraps? Butter lettuce works best (also called bib lettuce) or romain lettuce as a second choice.

Can I omit the cashews? You may but it’ll be missing some sort of crunch. If you don’t want to use any kind of nut, you may use crispy rice noodles. Delicious!

What’s a good side dish for Shrimp Lettuce Wraps? I personally love these on their own but you may serve the with a side of jasmine white rice or just some cucumbers drizzled with lemon juice if you’re trying to stay low carb.

Can you make it with ground turkey instead of shrimp? Absolutely! it will not ruin the amazing taste.

Can I make this the night before? Sure! It will heat up very well! 

Four lettuce leaves topped with asian shrimp mixture. White rice on the side.

Recipe adapted from book: Good For You (Williams-Sonoma)

Four lettuce wraps on top of a metal tray.

Shrimp Lettuce Wraps

Servings 1 -3/4 cups
Ana Frias
5 from 4 votes
Prep Time 10 mins
Cook Time 10 mins
A delicious recipe for healthy & Low Carb Shrimp Lettuce Wraps. So easy to make and ready in about 20 minutes. Say goodbye to take-out! 
1 -3/4 cups

Ingredients
  

  • 1 head butter lettuce or romain lettuce hearts
  • ¼ cup low-sodium chicken broth
  • 1 tablespoon hoisin sauce
  • ½ tablespoon low-sodium soy sauce
  • 1 teaspoon rice vinegar
  • ¼ teaspoon Asian sesame oil
  • 1 1/2 teaspoon chili garlic sauce
  • ½ tablespoon cornstarch
  • 1 tablespoon canola or avocado oil divided
  • 30 grams cashews little less than ¼ cup, coarsely chopped
  • 6 oz shrimp deveined & cut into small cubes
  • 1 large garlic clove minced
  • 1/2 large red bell pepper seeded and diced
  • 3 green onions the white and green parts, sliced
  • cup chopped cilantro
  • 1 carrot shredded or cut into thin strips.

Instructions
 

  • Divide the lettuce into leaves and set aside.
  • In a small bowl, whisk together the chicken broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, chili garlic sauce, and cornstarch. Set aside.
  • In a medium skillet, heat ½ tablespoon canola or avocado oil over medium-high heat until almost smoking.
  • Add the shrimp and stir-fry until browned. About 2 minutes. Transfer the shrimp to a plate and discard any juices from the pan.
  • In the same skillet, heat the other ½ tablespoon of oil over medium-high heat.
  • Add the garlic, bell pepper, green onions, and carrots.
  • Stir fry until tender-crisp, about 2 minutes.
  • Return the shrimp to the pan and add the cashews and cilantro. Add the soy-sauce mixture and stir-fry until the shrimp is throughly cooked. About 3 minutes.
  • Spoon the shrimp mixture evenly onto lettuce leaves.  

*Ana’s Notes:

1) If you don’t have a wok, use a cast iron skillet since they heat more evenly than a regular skillet. 
2) Make sure not to overcook the shrimp as it can turn rubbery. 

ADD YOUR OWN PRIVATE NOTES

Whenever you come back to this recipe, you’ll be able to see your notes.

NUTRITION

Sodium: 753mg | Sugar: 7g | Fiber: 3g | Cholesterol: 131mg | Calories: 269kcal | Saturated Fat: 2g | Fat: 14g | Protein: 26g | Carbohydrates: 17g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

This recipe was originally published in August 2013. It was updated in Sept 2019 to revise the content and photographs. The original recipe remains the same.

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Recipe Rating




16 Comments

  1. 5 stars
    This was so good and fun to make/eat! I personally liked to add cilantro, lime, and sriracha on top of my wrap after but they were great without it too! Good recipe and fun to make

  2. 5 stars
    This recipe is a family favorite! It is so fresh, delicious but also very easy to prepare! I continue to look for it over the years. Well done!

  3. I made these for my 12 yr old son, months ago. He’s been requesting them ever since! Just found the recipe again. Guess what we are having for dinner tonight! Thanks!

    1. Hi Angie!
      This is fantastic! I’m so happy your son loved this recipe. Kids can be picky sometimes and this is music to my ears! I hope you enjoyed them again. Thanks for stopping by!

    1. That’s awesome news Linda!!! It makes y heart happy 🙂 thanks for the feedback!

  4. These sound amazing! … On average, how many wraps does this recipe make? Additionally, are there any nutrition facts posted for this recipe?

    Thanks!!

    1. Hi Lauren! This is a single serving but it’s easily doubled…having said that, I think I get about 6 lettuce wraps but that depends on how big your lettuce is 😀

      I meant to add the nutrition facts so thanks for reminding me! I just added them under the recipe. You can lower the fat intake by adding less cashews….That’s what makes this recipe a little high in fat (but it’s a good fat 😉 ) Enjoy!

  5. I am always certain that my vitamin D reserves are at scary lows. I, too, duck out of the sun whenever possible (well, except when running).

    These lettuce wraps look fantastic. I know my family would gobble these up in no time.

    1. Hi Dara! Probably running gives you plenty vitamin D! Well, unless you live in Seattle lol! I hope you get to make them for your family! 🙂

    1. Hi JB & Renee! You’re right, the crispiness is actually very nice! You’ll love it! 🙂 xo, ana

  6. These wraps look so delicious! I love all the wonderful bright summer colors going on. <3 They look so gourmet.
    It's lousy to feel cold all the time. :/ I hope you feel better soon and have a wonderful weekend!!
    Pinning this, too. 🙂

    1. Hi Abbie! thanks for stopping by! I actually spent a little more time in the sun today and I do feel better! I hope you have a wonderful weekend as well! 🙂