Lime Shrimp Lettuce Wraps

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  • Level: Easy
  • Total: 54 min
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 9 min
  • Yield: 6 servings
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3 tablespoons fresh lime juice

3 tablespoons olive oil, divided

2 tablespoons soy sauce, divided

2 teaspoons grated fresh ginger

1 clove garlic, minced

1 pound medium to large fresh shrimp, peeled, deveined, and chopped

1/2 red bell pepper, diced

2 green onions, diced

1 (8-ounce) can water chestnuts, drained and chopped

1 head iceberg lettuce, cored and halved

1 tablespoon chopped fresh parsley


  1. In a medium bowl, combine the lime juice, 2 tablespoons oil, 1 tablespoon soy sauce, ginger, and garlic. Add the shrimp and let marinate in the refrigerator for 30 minutes.
  2. In a medium skillet, heat the remaining oil over medium-high heat. Add the bell pepper, green onions, and water chestnuts, and cook, stirring constantly, for 3 minutes. Add the shrimp and marinade, and cook until the shrimp are pink, about 3 minutes. Stir in the remaining soy sauce.
  3. Divide the lettuce into leaves. Spoon about one-quarter cup of the mixture down the center of 1 lettuce leaf. Fold the bottom edge and sides up and over the filling. Repeat with the remaining lettuce leaves and shrimp filling.