Shrimp Lettuce Wraps

Four lettuce wraps on top of a metal tray.

5 from 2 reviews

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. 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.
  3. In a medium skillet, heat ½ tablespoon canola or avocado oil over medium-high heat until almost smoking.
  4. Add the shrimp and stir-fry until browned. About 2 minutes. Transfer the shrimp to a plate and discard any juices from the pan.
  5. In the same skillet, heat the other ½ tablespoon of oil over medium-high heat.
  6. Add the garlic, bell pepper, green onions, and carrots.
  7. Stir fry until tender-crisp, about 2 minutes.
  8. 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.
  9. Spoon the shrimp mixture evenly onto lettuce leaves.  


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. 


Keywords: Lettuce Wraps, healthy asian recipe, shrimp recipe, weeknight meals