Lemongrass Shrimp Lettuce Cups

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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Soy-Lime Dipping Sauce:

2 limes, juiced

1/4 cup low-sodium soy sauce

2 tablespoons sesame oil

1 teaspoon minced ginger

1 garlic clove, minced

1 teaspoon honey

1/2 teaspoon chile-garlic sauce

Lettuce Cups:

1 tablespoon sesame oil

2 cloves garlic, chopped

1 lemongrass stalk, minced

1 shallot, minced

1 pound shrimp, peeled and deveined

1 teaspoon chile-garlic sauce

1 tablespoon low-sodium soy sauce

1 tablespoon chopped fresh cilantro, plus whole leaves for garnish

1 head Boston lettuce or butter lettuce

1 cup shredded carrots (store-bought is fine)

1 red bell pepper, thinly sliced

1/4 head red cabbage, thinly sliced


  1. For the dipping sauce: Combine all of the ingredients in a small bowl. Stir together and set aside.
  2. For the lettuce cups: Heat the sesame oil in a large nonstick skillet over medium heat. Cook the garlic, lemongrass and shallot, stirring, until fragrant, about a minute or so. Add the shrimp and cook, stirring often, until pale pink in color, 3 to 4 minutes. Remove from the heat, stir in the chile paste, soy sauce and chopped cilantro.
  3. Carefully break off the lettuce leaves from the core and place them on a large platter. Spoon shrimp into each lettuce cup, top with the carrots, bell peppers, cabbage and some cilantro leaves. Serve with the dipping sauce. 
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