Keto Shrimp Lettuce Wraps with Peanut Sesame Sauce
Fresh Boston lettuce cups filled with seared shrimp, crisp vegetables, and creamy avocado, finished with a tangy peanut-sesame ginger sauce. Light, protein-rich, and naturally low-carb, these wraps make an excellent appetizer for entertaining or a quick lunch that feels restaurant-quality. The combination of cool, crunchy vegetables against warm shrimp delivers textural contrast, while the peanut sauce ties everything together with nutty, umami depth. Perfect for gluten-free diets and meal prep.
Ingredients
- 1 head Boston lettucebutter lettuce or bibb lettuce1:1textureadds dairy
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- 1 lb large shrimp, peeled and deveined
- ½ tsp sea salt, or to taste(optional)
- ⅛ tsp black pepper, or to taste(optional)
- ½ Tbsp olive oil
- 1 avocado avocado, sliced into strips
- ½ medium cucumber, sliced into strips
- ½ small bunch cilantro
- 1 medium carrot, cut into matchsticks
- ½ cup sesame ginger dressing, lowfatlime juice + ginger + minced garlic (2 Tbsp lime juice, 1 tsp grated ginger, 1 clove minced garlic)1:1homemade
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- 1 ½ Tbsp creamy peanut butter, room temperature
Instructions
- 1
Rinse and pat shrimp dry, season with salt and pepper.
- 2
Heat olive oil in large non-stick skillet over medium-high heat until hot.
- 3
Add shrimp and sauté 2 minutes per side until cooked through, then transfer to plate.
- 4
Cut cucumber and carrot into thin matchsticks.
- 5
Slice avocado into strips and halve cilantro sprigs.
- 6
Combine sesame ginger dressing and peanut butter in jar with tight-fitting lid and shake until smooth.
- 7
Arrange lettuce cups on platter and layer with carrot, cucumber, avocado, shrimp, and cilantro.
- 8
Drizzle assembled wraps with peanut sauce.
Tips
Pat shrimp thoroughly dry before cooking to achieve better browning and prevent steam that keeps them rubbery.
Assemble wraps just before serving so lettuce stays crisp; alternatively, set up a build-your-own station for guests.
Make peanut sauce ahead and shake well before serving, as peanut butter may separate slightly.
Good to Know
Lettuce cups and cooked shrimp keep separately up to 2 days refrigerated in airtight containers. Vegetables and peanut sauce store separately up to 3 days. Do not assemble until serving.
Sear shrimp up to 1 day ahead and refrigerate. Prep and store vegetables separately. Make peanut sauce up to 2 days ahead. Assemble just before serving.
Serve as an appetizer platter, light lunch, or starter course. Pairs well with crisp white wine, sparkling water with lime, or light cocktails.
Common Mistakes
Overcook shrimp to avoid tough, rubbery texture; sauté only until opaque, about 2 minutes per side.
Skip drying shrimp to avoid excess moisture that steams instead of searing.
Add lettuce too far ahead to avoid wilting from sauce moisture; assemble right before serving.
Substitutions
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3
FAQ
Can I make these ahead for a party?
Yes, prep all components separately and refrigerate up to 1 day. Assemble wraps just before guests arrive so lettuce stays crisp and flavors remain bright.
What if I don't have sesame ginger dressing?
Mix 2 tablespoons lime juice, 1 teaspoon grated ginger, 1 minced garlic clove, 1 tablespoon soy sauce, and 1 tablespoon rice vinegar. Whisk in the peanut butter the same way.
Can I freeze the cooked shrimp?
Yes, freeze shrimp up to 2 months in an airtight container. Thaw overnight in refrigerator before assembling. Do not freeze assembled wraps or vegetables.