Crispy Shrimp Lettuce Wraps are a colorful and flavorful meal that can be on the table in minutes.

Crispy shrimp in a crisp lettuce wrap with carrot ribbons and crunchy toppings.

Jump to:

Crispy shrimp wraps
Ingredients
How to serve
📖 Recipe

Crispy shrimp wraps

These crispy shrimp lettuce wraps are made with precooked frozen crispy shrimp (or homemade fried shrimp) and a spread of vegetables. It’s an easily customizable family friendly dinner recipe that’s sure to please.

Shrimp lettuce wraps with a variety of fresh and crispy toppings.

This post has been sponsored by SeaPak. All thoughts and opinions are my own.

Using fully cooked SeaPak® Butterfly Shrimp, this meal can be on the table in minutes. Simply preheat the oven and prep the veg while the shrimp bakes.

Frozen crispy shrimp for lettuce wraps with a sesame dipping sauce and a variety of lettuce wrap toppings.

Ingredients

Fully cooked shrimp – in less than 15 minutes, SeaPak Butterfly Shrimp goes from freezer to oven crispy. Or, can be cooked even quicker in a deep fryer. Or use a frozen coconut shrimp instead. Or make your own crispy panko coated shrimp, coconut shrimp or tempura shrimp.
Lettuce – any lettuce that will hold its shape is great for lettuce wraps. Butter (or ‘boston’ or ‘bib’) lettuce is naturally cup shaped and rolls easily. Romaine hearts or iceberg have great texture and sturdiness. And although more suited to lettuce cups than lettuce wraps will still work and be just as delicious! Or substitute any other green like collard greens (lightly blanched), swiss chard, cabbage or kale are all great wrap options.
Cellophane noodles – also called Chinese vermicelli, bean thread or crystal noodles, should be pantry staple in every cook’s weeknight-quick-meal arsenal. Sold in packages of 3 bunches often with no discernable directions, using them can be a bit intimidating though. Once you know how, you’ll be cooking with cellophane noodles all the time! Soften to use in stir fries, wraps, rolls and soup by soaking noodles in hot water. Or, serve them puffy anytime you want to add a satisfying but light crunch to meals. Pull bunch or ‘noodle nest’ apart cutting with scissors if needed. Then fry in hot oil just until puffed, flipping and pressing down if needed then drain on paper towels. Serve freshly puffed.
Carrots – simply shred carrots with a box grater or create ribbons with a hand peeler.
Optional – add peanuts, almonds, coconut, avocado, mango, bell peppers, puffed cellophane noodles or crispy rice add great flavor and texture.

Serving a platter of crispy shrimp with fresh lime wedges and a variety of fresh toppings like carrots, cucumber. cabbage, etc and crispy toppings like wonton and chopped nuts.

How to serve

Serve lettuce wraps by themselves for a quick weeknight meal. Or make a party sized buffet spread with endless options the options.

Add a good assortment of dipping sauces. Anything from peanut sauce and sesame ginger dipping sauce to chili garlic paste and orange marmalade. Think restaurant-style and serve sauces in larger containers with serving spoons and smaller dishes. That way, guests can mix up their own sauces to be as spicy or mild as they choose!
Make it a hearty meal with grains like brown, white and/or black rice or quinoa.
Include a range of other finger and chopstick appetizers. Steamed and fried dumplings, egg rolls, spring rolls, and skewers would all fit in well.

📖 Recipe