Spicy Asian Shrimp Lettuce Wraps via

Spicy Asian Shrimp Lettuce Wraps

Crisp bibb lettuce loaded with shredded carrots, cool cucumber, chopped cilantro, sliced scallions and jalepeno topped with grilled shrimp and spicy jalepeno chips. These lettuce wraps are the perfect fresh and flavorful summertime appetizer or entree.

Course Appetizer
Cuisine Asian
Keyword Spicy Asian Shrimp Lettuce Wraps
Total Time 30 minutes
Servings 8



  • 1 pound frozen wild caught USA shrimp (21/25 count), thawed, peeled and deveined
  • 1 tablespoon hoisin sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon seasoned rice vinegar
  • 1 teaspoon Sriracha
  • 1 teaspoon honey
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon freshly grated ginger
  • 2 cloves garlic finely chopped
  • metal skewers or wooden skewers that have been soaked for 30 minutes


  • 1 head bibb lettuce
  • 1/2 english cucumber, thinly sliced
  • 1 cup shredded carrots (we used part of a pre-shredded bag)
  • 1/2 bunch cilantro, roughly chopped
  • 1 bunch scallions, white and green parts, thinly sliced
  • 1 jalepeno, seeded and thinly sliced optional, for serving
  • 1 lime, cut into wedges for serving
  • 2 cups Simply7 Jalapeño Lentil Chips, crushed plus more for serving


  • 1/4 cup hoisin sauce
  • 2 tablespoons seasoned rice vinegar


  1. Combine hoisin sauce, soy sauce, rice vinegar, sriracha, honey, sesame oil, ginger and garlic in a medium bowl. Whisk to combine. Add shrimp. Let marinate for 10 minutes. Thread shrimp onto skewers. Discard marinade.

  2. Preheat grill to medium heat. Clean and oil grill grates. Grill shrimp for 2-3 minutes on each side or until shrimp just turns opaque and is cooked through. Don’t overcook. Remove from grill.

  3. Place shrimp, lettuce leaves from bibb lettuce head, cucumber, carrots, cilantro, scallions, jalapeno, lime wedges and crushed chips onto a large serving platter. 

  4. Making dipping sauce by whisking together hoisin sauce and rice vinegar in a small bowl. 

  5. Assemble lettuce wraps by adding cucumber slices, carrot, shrimp, cilantro, scallions and jalapeno to lettuce leaves. Top with crushed chips. Serve with lime wedges and dipping sauce.