Paleo Sambal Shrimp Lettuce Wraps : Spicy, Simple, and Clean

If there’s one thing I crave when the weather heats up, or honestly, any time I’m tired of the same old lunch, it’s these Paleo Sambal Shrimp Lettuce Wraps. They’re fast, spicy, and packed with the kind of flavor that wakes up your taste buds without weighing you down. In this post, I’ll show you how to make them, from picking the right lettuce (spoiler: not all leaves are equal) to building a simple paleo sambal sauce that brings the heat. You’ll also get a few tips on prepping iceberg like a champ and my go-to tricks for making shrimp wraps that don’t fall apart.

Table of Contents

The Story Behind Paleo Sambal Shrimp Lettuce Wraps

A memory that sparked the flavor

Out on my grandma Evelyn’s old farm in rural Pennsylvania, dinner wasn’t about fancy ingredients. It was about making good food from what you had. We didn’t have shrimp often, but when we did, she’d toss them into a cast iron skillet with garlic, hot peppers, and a splash of vinegar. The result? Magic.

That rustic simplicity stuck with me. Years later, while doing a paleo challenge with my wife, I came across sambal oelek. The spicy, vinegary kick reminded me of those flavors from her kitchen. That’s when I came up with my own twist: Paleo Sambal Shrimp Lettuce Wraps.

Why these wraps became a go-to

Now, these Paleo Sambal Shrimp Lettuce Wraps show up at least once a week in our kitchen. They’re light but still satisfying. The shrimp takes minutes to cook, and the sambal sauce comes together with just a few pantry staples. You scoop everything into cold, crisp lettuce leaves and get this perfect balance of heat, crunch, and freshness.

I usually go for iceberg or butter lettuce, whatever looks best. The key is a sturdy leaf that holds the filling without wilting. And that sauce? It brings these wraps to life.

Sometimes I’ll pair these wraps with Paleo Chicken Nuggets with Coconut for the kids or top leftover Paleo Chicken and Broccoli Stir Fry with extra sambal sauce the next day.

There’s something about Paleo Sambal Shrimp Lettuce Wraps that feels both fun and practical. They’re hands-on, bold in flavor, and easy to make, even on your busiest night.

How to Build Paleo Sambal Shrimp Lettuce Wraps That Actually Hold Up

Shrimp wraps need more than shrimp

Print

When I make Paleo Sambal Shrimp Lettuce Wraps, I start with shrimp, but I don’t stop there. A great wrap is about balance. Shrimp brings the protein and a touch of sweetness, but you also need crunch, color, and just enough heat to keep things interesting.

I use wild-caught shrimp, usually medium size. They cook in under five minutes and take on flavor fast. Once the shrimp hits the pan, I’m prepping the extras. Thin carrot ribbons, shredded cabbage, cucumber matchsticks, even a few chopped scallions if I’ve got them. These add texture and soak up the sauce.

That sambal sauce? It’s bold, spicy, and totally paleo. I use it in other recipes too, like drizzled on Paleo Chicken and Broccoli Stir Fry or layered into a grain-free taco bowl. It’s the kind of sauce that wakes up a whole plate.

The lettuce matters more than you think

Here’s something I learned the hard way: not all lettuce is built for wrapping. Loose leaves fall apart. Too stiff and they snap. That’s why I always go with iceberg or butter lettuce.

Iceberg lettuce gives you structure and a cool crunch that works perfectly with the warm shrimp. Butter lettuce is soft, flexible, and has that mild sweetness that mellows the spice.

I wash and chill the leaves while the shrimp cooks. Cold lettuce plus warm filling makes every bite feel fresh. You’ll see this same trick used in our Paleo Chicken Nuggets with Coconut, where cold slaw contrasts the crispy nuggets. Same idea. It works.

These wraps are more than a quick meal. They’re a smart way to eat clean without giving up bold flavor or texture. And once you dial in the lettuce, you’re halfway there.

Sauce and Heat – The Heart of Paleo Sambal Shrimp Lettuce Wraps

So what’s in the sauce?

Here’s the truth. If you skip the sauce, these Paleo Sambal Shrimp Lettuce Wraps are just shrimp in a leaf. Still good, sure. But once you add that spicy, garlicky sauce, something special happens. The whole thing wakes up.

It starts with sambal oelek, a red chili paste made from crushed chilies and vinegar. No sugar. No strange additives. Just clean heat. I mix it with coconut aminos, some fresh lime juice, and a clove or two of minced garlic. If I’m feeling bold, I’ll add a splash of fish sauce for depth. It doesn’t take much.

On days when I want to soften the heat a little, I stir in a spoon of almond butter. It thickens the sauce and adds this mellow, nutty backdrop that plays really well with the shrimp. You could even use the sauce as a dip for other meals. I’ve drizzled it over the Paleo Chorizo Meatballs more than once and it never disappoints.

Balancing spice for any table

Not everyone at my table is ready for full-on heat, and that’s okay. When I make Paleo Sambal Shrimp Lettuce Wraps for the kids, I pull back the sambal and add a little extra lime. The flavor stays sharp, just not fiery.

Fresh herbs can help too. I often toss in some cilantro or mint. They cool the bite and add brightness. You can even set the sauce on the side and let everyone build their own level of heat. That trick works great with the dipping sauce for our Paleo Chicken Nuggets with Coconut.

Once everything’s wrapped and ready, the first bite always hits the same way. Warm shrimp. Cold, crisp lettuce. Bright herbs. That sauce. It’s the kind of combo that makes you slow down and savor every bite.

Prep Tips and Paleo Meal Strategy

How to prep iceberg lettuce for lettuce wraps

If you’ve ever tried peeling lettuce leaves and ended up with a pile of ripped greens, you’re not alone. I messed up a few heads of iceberg before I figured out the easiest way to do it. Here’s how I prep mine for Paleo Sambal Shrimp Lettuce Wraps, and it works every time.

First, give the whole head a good rinse. Then, hold it over the sink and smack the core against the counter. That loosens it right up. You’ll be able to twist and pull the core straight out. From there, flip the head upside down under cold water and let it fill slightly ; this helps separate the leaves without tearing them.

I lay the leaves out on a towel, pat them dry, and chill them in the fridge. That extra cold crispness makes a big difference when you’re ready to wrap. And if any leaves do tear, no problem. Just double them up. I do the same thing when prepping lettuce for our Paleo Chicken Burrito Bowl, especially when I want it to hold heavier toppings.

Make it work for weeknights

What I love most about Paleo Sambal Shrimp Lettuce Wraps is how easy they are to pull off on a busy night. Shrimp takes almost no time to cook. The sauce comes together in a small bowl. And if you prep your veggies ahead of time, dinner hits the table fast.

I’ll often make a double batch of shrimp and use the leftovers the next day. Toss them in a salad, or add them to wraps again with whatever crunchy bits you’ve got on hand. The shrimp stays flavorful, even cold. That’s what makes this dish a regular in our home rotation, kind of like the Paleo Pizza Roll Ups, which are also a kid favorite around here.

Simple prep. Big flavor. No grains, no fuss.

Paleo Sambal Shrimp Lettuce Wraps: Ingredients & How-To

You’ve heard the story. Now let’s get to the good part, actually making these wraps. I’ve kept this recipe simple on purpose. Everything here builds toward bold flavor without a lot of fuss. You don’t need fancy tools or a ton of time, just a few fresh ingredients and a hot pan.

What You’ll Need

Here’s what I grab from the fridge and pantry when I make these Paleo Sambal Shrimp Lettuce Wraps:

• 1 pound of wild-caught shrimp, peeled and deveined
• 1 cup of shredded carrots
• 1 small cucumber, cut into thin strips
• A small handful of fresh cilantro or mint (optional, but great)
• 1/3 cup sambal oelek
• 2 tablespoons coconut aminos
• 1 tablespoon fresh lime juice
• 1 garlic clove, minced
• 1 teaspoon almond butter (optional)
• 1 head of iceberg or butter lettuce
• Lime wedges for serving

Everything here plays a role. The shrimp brings that sweet seafood flavor, the sauce adds heat, and the lettuce keeps it clean and crisp.

Step-by-Step Instructions

1- Prep the lettuce.
Take your head of lettuce and give the base a firm tap on the counter. Twist out the core and rinse the leaves gently under cold water. Lay them out to dry. I usually pop them in the fridge to stay crisp while I prep everything else.

2- Make the sauce.
Mix the sambal oelek, coconut aminos, lime juice, and garlic together in a small bowl until everything’s well combined. If I’m in the mood for a creamier texture, I’ll whisk in a spoonful of almond butter. That touch of richness helps balance the spice.

3- Cook the shrimp.
Heat a skillet over medium-high heat. Once it’s hot, add the shrimp. Sear them for 2 to 3 minutes on each side until they’re pink and slightly golden. They should be cooked through but not rubbery.

4- Toss with sauce.
Once the shrimp are done, take them off the heat. Pour the sambal sauce over them and give everything a good stir. The sauce will cling to the shrimp and soak right in.

5- Assemble the wraps.
Lay out your chilled lettuce leaves. Add a few shrimp to each one. Then sprinkle on shredded carrots and tuck in two or three thin cucumber slices next to the shrimp. If you’re using fresh herbs, now’s the time to throw them in.

6- Serve and enjoy.
Plate the wraps and serve them right away with lime wedges on the side. They’re best when the shrimp is still warm and the lettuce is cold and crisp.

Conclusion

These Paleo Sambal Shrimp Lettuce Wraps check every box for a weeknight win. They’re fast, full of flavor, and made with clean ingredients. The shrimp cooks up in minutes. The sauce brings serious kick. And the lettuce keeps it all fresh and fun.

Whether you’re prepping a quick meal or looking to switch things up, this wrap brings heat, crunch, and satisfaction without weighing you down. Just grab a few pantry staples, toss everything together, and wrap it up. It’s one of those meals that proves paleo doesn’t have to be plain.

Try it once, you’ll see why it quickly earned a spot on our weekly menu

FAQ: Paleo Sambal Shrimp Lettuce Wraps