Shrimp spring roll lettuce wraps are an easy 15-minute meal that will make you feel good from the inside out! Plenty of protein, fresh vegetables and a big-flavor peanut sauce to drizzle over the top.
I am absolutely in love with this twist on lettuce wraps! These are some of my favorite flavors all wrapped up in light, cold and crunchy little leaves of butter lettuce and it makes for the best easy summer dinner of all time. No oven required since you use frozen pre-cooked shrimp and ultra-thin vermicelli noodles. You’ll want to drizzle this peanut sauce on everything for days. It really takes this meal from simple to outstanding.
Typically lettuce wraps leave me feeling a little “empty” and they almost serve more as an appetizer. The addition of noodles really makes this a filling entreé and I couldn’t be more excited to share it with you today. I hope you enjoy it!
Here’s what you need to make this gorgeous, vibrant shrimp lettuce wraps:
Ingredients
- vermicelli rice noodles (sub any rice noodle, or even soba noodles if needed)
- baby butter lettuce (I love Gotham Greens)
- shrimp (I use frozen pre-cooked, then just thaw)
- carrots, julienned (can also use store-bought shredded carrots)
- English cucumber, sliced thin
- avocado
- for finishing: basil, mint, crushed peanuts, lime wedges, sriracha
- peanut sauce: peanut butter, soy sauce, rice vinegar, ginger, sriracha, brown sugar (plus little water to thin as needed)
Steps for Assembling
- Prepare the rice noodles per package directions.
- Make the peanut sauce, and toss a little with the prepared noodles to keep them from clumping together. I sometimes like to make a big batch of the peanut sauce ahead of time, and it’s one less thing you have to do during the busy dinner hour. It lasts for a least a week in the fridge! Use it as a dip for veggies, or on bowls or salads.
- Layer all ingredients on lettuce leaves and finish with an extra drizzle of sauce, crushed peanuts, basil & mint, sriracha and a squeeze of lime juice. Pick up and eat!
FAQs and Substitutions
I sometimes struggle to find these particular noodles too. Luckily you can use any type of rice noodle or even buckwheat soba noodles if needed.
Sub in pan-fried tofu for the shrimp, or just leave off the protein and make them more of a salad wrap!
Tahini would make an excellent sub for the peanut butter in the sauce. Instead of crushed peanuts, use sesame seeds as a garnish.
If you make and love this one too, be sure to leave a star rating and review in the comments below! I hope it quickly gets added to your summer rotation.
More Fish & Seafood:
- Miso Butter Salmon Bowls
- Blackened Shrimp Bowls (with coconut rice and mango salsa!)
- Creamy Lemon Parmesan Orzo with Salmon and Asparagus
Shrimp Spring Roll Lettuce Wraps
Shrimp spring roll lettuce wraps are an easy 15-minute meal that will make you feel good from the inside out! Plenty of protein, fresh vegetables and a big-flavor peanut sauce to drizzle over the top.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Mains, Entreés
- Method: Stovetop
- Cuisine: American
Ingredients
- 4 ounces vermicelli rice noodles
- 1 head baby butter lettuce
- 8 ounces pre-cooked shrimp, tails removed (I use frozen pre-cooked, then just thaw)
- 1 large carrot, peeled and julienned (or store-bought shredded carrots)
- 1 English cucumber, sliced very thin (preferably using a mandoline)
- 1 avocado, sliced
- for finishing: basil, mint, crushed peanuts, lime wedges, sriracha
Peanut Sauce Ingredients:
- 1/3 cup creamy peanut butter
- 2 tablespoon soy sauce
- 2 tablespoon rice vinegar
- 1″ knob of fresh ginger, peeled and chopped
- 1 teaspoon sriracha
- 1 tablespoon brown sugar
- water to thin, as needed
Instructions
- Prepare the rice noodles per package directions.
- Meanwhile, make the peanut sauce: add all ingredients to a wide mouth jar or food prep container and mix with a stick blender until smooth and creamy (see notes). Slowly stream in water until it reaches a pourable consistency. Add 2-3 tablespoons of the peanut sauce to the cooked noodles and toss.
- To assemble the wraps: layer noodles, shrimp, carrots, cucumber and avocado on individual lettuce leaves then drizzle more peanut sauce over the top. Finish with fresh torn herbs, crushed peanuts, sriracha, and a squeeze of lime juice.
Notes
- The ingredients and equipment section may provide affiliate links to things I use often in my kitchen and love.
- I love using a stick blender for sauces because it doesn’t matter how big or small of a batch you make. You can also use a regular blender or food processor here but I would recommend doubling to make sure the blender really “grabs” the sauce and fully incorporates all of the ingredients. The stick blender I use and love is linked.
Nutrition
- Serving Size: 2 lettuce wraps
- Calories: 385 calories
- Fat: 21 grams
- Carbohydrates: 28 grams
- Fiber: 7 grams
- Protein: 24 grams
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