Honey Sriracha Shrimp Lettuce Wraps
These Honey Sriracha Shrimp Lettuce Wraps are bursting with sweet, spicy, and savory flavors—quick, fresh, and perfect for any occasion!
Servings: 4 servings
Ingredients
- 1 lb large shrimp peeled and deveined
- 2 tbsp honey
- 2 tbsp sriracha sauce
- 1 tbsp soy sauce
- 1 clove garlic minced
- 1 tsp ginger minced
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 8 leaves butter lettuce whole leaves, rinsed and dried
- 2 tbsp green onions chopped
- 1/3 cup shredded carrots
- 1 tsp sesame seeds for garnish
Instructions
- In a small mixing bowl, whisk together 2 tablespoons honey, 2 tablespoons sriracha sauce, 1 tablespoon soy sauce, minced garlic, and minced ginger to make the sauce.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the peeled and deveined shrimp in a single layer and cook for about 2 minutes on one side until they start turning pink, then flip.
- Pour the prepared honey sriracha sauce over the shrimp. Stir to coat evenly. Drizzle 1 tablespoon sesame oil over the mixture and cook for another 2 minutes until shrimp are fully cooked and sauce thickens slightly.
- While the shrimp cooks, gently separate the butter lettuce leaves from the head, rinse, and pat dry. Place them on a serving platter.
- Spoon the glazed shrimp into each butter lettuce leaf. Top with chopped green onions, shredded carrots, and a sprinkle of sesame seeds. Serve immediately.
Equipment
- Large skillet or non-stick pan
- Mixing Bowl
- Measuring Spoons
- Knife and cutting board
- Serving platter or plates
- Small bowls (optional)
Notes
- Shrimp cook very quickly; avoid overcooking to keep them tender and juicy.
- Adjust sriracha amount to control the spice level according to your preference.
- Use sturdy butter lettuce leaves and handle them gently to avoid tearing during assembly.
- Prepare sauce and chop vegetables a day ahead to save time; store sauce refrigerated.
- Substitute tamari or coconut aminos for soy sauce to make the recipe gluten-free.