Save There's something magical about the first warm evening when you realize you can eat fresh and light again. I was hosting a casual dinner party when a friend brought a bag of pristine butter lettuce from the farmer's market, and I suddenly remembered these lettuce cups I'd made years ago—crispy, refreshing, demanding nothing but good ingredients and a hot pan. That night, I threw together spiced shrimp and tangy sauce, and watching everyone scoop and eat with their hands, no plates needed, felt like the easiest kind of entertaining.
I made these for my mom during one of those afternoons when we both needed something light but satisfying, and she kept coming back to the kitchen asking how I did it so simply. The shrimp got a quick sear in the pan, maybe three minutes of actual cooking, and suddenly the whole thing felt like a small victory—proof that sometimes the best meals are the ones that don't demand hours of your time.
Ingredients
- Medium shrimp, peeled and deveined: 500 g (1 lb) of these little proteins cook fast and stay tender if you don't overcrowd the pan or leave them sizzling too long.
- Olive oil: Just enough to coat and help everything brown.
- Garlic and ginger: 1 clove minced, 1 tsp grated—the aromatics that wake up the whole dish in seconds.
- Sriracha or chili sauce: 1 tsp in the shrimp coating and another in the sauce; adjust this to your threshold for heat.
- Salt and black pepper: 1/2 tsp and 1/4 tsp, respectively—taste and adjust because everyone's palate is different.
- Butter lettuce or iceberg: 1 head, leaves separated and washed; this is your edible plate, so pick leaves that are sturdy enough to hold filling without tearing.
- Carrot, cucumber, and red bell pepper: Julienned or thinly sliced for a rainbow of crunch—these vegetables are the textural heart of the dish.
- Green onions and cilantro: 2 sliced and fresh herbs for garnish; they add brightness and a hint of sharpness that balances the richness.
- Mayonnaise: 2 tbsp as the base of your sauce, creamy and mild.
- Lime juice: 1 tbsp to cut through the richness and add tang.
- Honey and soy sauce or tamari: 1 tsp each—honey rounds out the sauce with gentle sweetness, soy adds umami depth.
Instructions
- Coat and season the shrimp:
- Combine the peeled shrimp in a bowl with olive oil, minced garlic, grated ginger, sriracha, salt, and pepper. Toss until every piece glistens and is evenly coated; you're building flavor right here, not just seasoning.
- Sear until pink:
- Heat your skillet over medium-high heat until it's hot enough that a drop of water sizzles immediately. Add the shrimp and let them sit for 2 to 3 minutes per side—they'll turn from gray to bright pink, which is your signal they're done. Overcooking makes them rubbery, so watch closely and remove them the moment they're cooked through.
- Make the sauce:
- While the shrimp rests, whisk together the mayonnaise, lime juice, sriracha, honey, and soy sauce in a small bowl until smooth and creamy. This sauce should taste tangy with a hint of heat and sweetness.
- Assemble your cups:
- Lay the lettuce leaves on a serving platter like little boats waiting to be filled. Divide the warm shrimp among the leaves, then scatter the julienned carrot, cucumber, sliced red bell pepper, and green onions over each one.
- Dress and serve:
- Drizzle the sauce over each cup or pass it on the side—people usually prefer to control how much they use. Finish with a pinch of fresh cilantro and serve right away while everything is still cool and crisp.
Save There was this one time when I made these for a work colleague who mentioned offhand that they'd been craving something fresh but felt like they had no energy to cook. Watching them take their first bite, seeing that moment of realization that good food doesn't always mean complicated, felt like I'd given them permission to be kind to themselves. That's what these cups do—they feel abundant without demanding anything exhausting.
The Lettuce Leaf: Your Secret Wrapper
The beauty of using lettuce instead of a traditional wrap or bread is that you get something substantial enough to hold filling but delicate enough that it doesn't overpower what you're eating. Butter lettuce has a tender, almost silky feel, while iceberg gives you that satisfying crunch. I've found that separating the leaves carefully and keeping them cold makes all the difference—they stay crisp and pliable, not limp or torn. Some people stack two leaves together for extra strength, which is a smart move if you're generous with your fillings.
Building Layers of Flavor
The spiced shrimp, cool vegetables, tangy sauce, and fresh herbs are really four different flavor stories happening at once. The heat from the sriracha lives in the shrimp, but then the lime juice in the sauce cools it down and adds brightness. The sweetness of the honey balances the salty soy, and the cilantro brings something almost floral that ties everything together. It's one of those dishes where each component matters, but together they create something that feels effortless to eat.
Endless Variations and Adaptations
These lettuce cups are endlessly flexible, which is part of why I keep coming back to them. If shrimp isn't your thing, grilled chicken or even crispy tofu work beautifully and cook in roughly the same time. You can play with the sauce—swap lime for rice vinegar, add sesame oil, or go full Thai with coconut milk and fish sauce. I've made these in summer with just cucumbers and herbs, and I've made them in winter when I want to add roasted vegetables and nuts for heartiness. The formula stays the same; you're just shifting what goes inside.
- Add chopped peanuts or cashews for crunch and richness, but always check for allergies first.
- Swap the sauce base—use Greek yogurt if you want something tangier, or coconut cream for a richer vibe.
- Serve these as an appetizer at parties, a light lunch, or a quick weeknight dinner depending on your mood and hunger.
Save These lettuce cups remind me that sometimes the best meals are the ones that feel both indulgent and nourishing at the same time. They're the kind of dish that makes you feel like you've done something nice for yourself without actually having to try very hard.
Kitchen Guide
- → What type of lettuce works best?
Butter lettuce or iceberg lettuce leaves are ideal as they provide a sturdy yet tender wrap for the shrimp and vegetables.
- → Can I adjust the spiciness level?
Yes, reduce or increase the amount of sriracha or chili sauce in the shrimp marinade and sauce to suit your heat preference.
- → Is there a recommended cooking method for shrimp?
Sauté the shrimp in olive oil with garlic and ginger over medium-high heat until pink and cooked through, about 2-3 minutes per side.
- → What can I substitute for shrimp?
Grilled chicken, tofu, or tempeh can be used as alternatives to add variety to the cups without sacrificing flavor.
- → How should I serve the lettuce cups?
Arrange the filled lettuce leaves on a platter and drizzle with the tangy sauce just before serving for a fresh, vibrant presentation.
- → Are these suitable for gluten-free diets?
Using tamari instead of soy sauce ensures the dish remains gluten-free.