What do you put in a shrimp lettuce wrap?

Honestly, you don’t need much. For my Paleo Sambal Shrimp Lettuce Wraps , I start with seared wild-caught shrimp (usually medium size) because they cook fast and soak up flavor like a sponge. Then I toss in some shredded carrots and crisp cucumber for that fresh crunch. A spoonful of spicy sambal sauce ties it all together. If I’ve got fresh cilantro or mint around, I’ll throw that in too. It’s simple, but every bite hits hard.

What kind of lettuce actually works?

I’ve tested plenty, and two types always hold up: iceberg and butter lettuce. Iceberg gives you that cold, clean crunch, which is great when the shrimp’s warm. Butter lettuce is soft and flexible, so it wraps up nicely without tearing. I chill the leaves while everything cooks. That contrast of cold and hot makes each wrap feel way more satisfying. I use this same lettuce trick in recipes like the Paleo Pizza Roll Ups , and it makes a big difference.

What’s in the sauce?

This sauce is the whole reason these wraps go from good to crave-worthy. I mix sambal oelek with coconut aminos, fresh lime juice, and a little minced garlic. If I want it thicker or a little more mellow, I add a spoonful of almond butter. It clings to the shrimp and gives each bite a punch of heat and tang. I’ve even poured it over leftover Paleo Chorizo Meatballs , and wow, it totally wakes them up.

How do you prep iceberg for wraps without tearing it?

Here’s my go-to move. Turn the head of lettuce upside down and tap the core on the counter. That loosens it so you can twist and pull it right out. Then I rinse the whole thing under cold water and gently pull the leaves apart. I lay them out on a towel to dry and pop them in the fridge until I’m ready to serve. That chill makes the lettuce crisp up even more. It’s the same method I use when making a Paleo Chicken Burrito Bowl , and it always works.

Paleo Sambal Shrimp Lettuce Wraps ; 5-Minute Flavor Bomb

Description

Spicy, clean, and ready in minutes, these Paleo Sambal Shrimp Lettuce Wraps are a go-to for weeknight flavor without the fuss.

Ingredients

Scale

1 lb wild-caught shrimp, peeled and deveined
1 cup shredded carrots
1 small cucumber, julienned
1/4 cup fresh cilantro or mint
1/3 cup sambal oelek
2 tbsp coconut aminos
1 tbsp fresh lime juice
1 garlic clove, minced
1 tsp almond butter (optional)
1 head iceberg or butter lettuce

Instructions

1. Remove core from lettuce, rinse leaves, pat dry, and chill.

2. In a bowl, mix sambal oelek, coconut aminos, lime juice, garlic, and almond butter if using.

3. Heat a skillet over medium-high. Sear shrimp 2–3 minutes per side until opaque.

4. Toss cooked shrimp with the sambal sauce mixture.

5. Lay out lettuce leaves. Fill each with shrimp, carrots, cucumber, and herbs.

6. Serve immediately with extra lime on the side.

Notes

Double the sauce for dipping or leftovers.

Chill lettuce leaves for better crunch.

Leftover shrimp tastes great cold over salad.

Prep Time: 10 mins
Cook Time: 6 mins
Category: Dinner
Method: Skillet
Cuisine: Asian-Inspired

Nutrition

Serving Size: 2 wraps
Calories: 240
Sugar: 3g
Sodium: 510mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 24g
Cholesterol: 145mg

Keywords: Paleo Sambal Shrimp Lettuce Wraps, paleo shrimp recipe, paleo lettuce wrap, sambal paleo sauce