Grilled Thai Shrimp Lettuce Wraps Recipe

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Grilled Thai shrimp lettuce wraps recipe is your about to be favorite! These healthy wraps are so light and refreshing, they’re the perfect healthy appetizer or quick dinner fix, all in 20 minutes. With a sprinkle of rice vermicelli, a dip of spicy peanut sauce, and juicy grilled shrimp, you’ll wonder you didn’t make this sooner.

Hand holding grilled Thai shrimp lettuce wrap with spicy peanut sauce and rice vermicelli, over a setting with fresh vegetables, more shrimp, and lettuce.

This Thai food blog is filled with healthy Thai shrimp recipes. Don’t miss out on these popular ones: Thai shrimp rolls with peanut sauce – easy shrimp larb recipe – and pla goong salad.

Thai shrimp lettuce wraps

These Thai lettuce wraps are SO GOOD.

They’re the kind of wraps that are perfect in the middle of the day, in the middle of the night, for breakfast, AND for dinner.

Shrimp lettuce wraps with peanut sauce, fresh vegetables, rice vermicelli, coriander, and chilies.

When you’re looking for an easy snack that doesn’t skimp on taste, this is it.

That Thai spicy peanut sauce is everything. It’s that perfect balance of spicy, sweet, sour, and sweet – that’s what Thai food is all about.

Thai spicy peanut sauce, nam jim tua, in a sauce cup with grilled shrimp, rice vermicelli, and green lettuce.

The smoky, charred flavor of the grilled shrimp is perfect with a side of fresh vegetables like yard long beans, crunchy cucumbers, and Thai eggplants.

Rice vermicelli (khao poon) adds an extra layer of texture and freshness – it’s easily available at any Asian grocery store.

Hand holding bamboo basket with grilled Thai shrimps lettuce wrap over a plate with spicy peanut sauce and fresh vegetables.

Best thing? You get all this crunchy, spicy, fresh-goodness without any guilt. These spicy shrimp lettuce wraps are low-carb, keto-friendly, healthy, and all sorts of good.

Tips for Thai lettuce wraps

Don’t overcook the shrimp: Grill the shrimp until just pink and slightly charred for a smoky flavor. Keep an eye on the shrimp as they grill, they cook quickly and can easily become rubbery.
Use fresh, quality shrimp: I usually recommend large black tiger shrimp, but for these lettuce wraps it’s best to use small or medium-sized shrimp so they can easily fit in your wrap.
Choose the right lettuce: Butterhead lettuce leaves are wide and great for stuffing with grilled shrimp and rice vermicelli. Other great choices are boston bib lettuce, iceberg lettuce, and romaine hearts.
Provide dipping sauces: This recipe comes with a spicy peanut sauce. Don’t skimp on it, it’s where most of the flavor is at.
Adjust the heat: Adjust the amount of chilies in the dipping sauce to your taste. If you’re not fond of spicy food, feel free to use a mild type of chili or simply remove the seeds.

Thai lettuce wraps with peanut sauce, shrimp, rice vermicelli, coriander, and fresh vegetables.

Ingredients

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.

Wraps

Shrimp – The grilled shrimp (goong yang in Thai) add a smoky note to the wraps. They’re a great protein-rich pick for keeping things light and healthy. Make sure to go for small to medium-sized shrimp.
Lettuce – Opt for varieties like butter lettuce or romaine for their pliable, yet sturdy leaves that hold all the goodness in.
Coriander & green onions – Coriander adds bright, citrusy notes and green onions bring a mild crunch and onion-like flavor.
Rice vermicelli (khao poon) – Rice vermicelli is a staple in Thai wraps. They’re fresh, light, chewy, and adds that authentic Thai touch to your meal. For a low-carb, keto-friendly option, simply leave them out.

Spicy peanut sauce

Coriander root
Peanut bar – We don’t use peanut butter in Thailand. Instead, we use peanuts for making authentic Thai peanut sauce (nam jim tua), or peanut bars for making Thai spicy peanut sauce (Thai peanut bar sauce – nam jim tua tad).
Fish sauce
Chilies
Lime
Garlic
Water

Cooking instructions

Grill shrimp

1. Devein the shrimp, optionally peel them. Heat your grill over medium and cook the shrimp for 2 minutes on each side, or until they turn pink and slightly charred. Remove from heat.

Make spicy peanut sauce

Step-by-step instructional images of making spicy peanut sauce in a stone mortar.

2. Crush chilies, garlic, and coriander root. Pound in the peanut bar. Mix in fish sauce, water, and lime juice. Mix well and let the flavors mingle before serving.

Assemble your wraps

3. Wash and dry lettuce leaves.

4. Place cooked shrimp and rice vermicelli in the center of each leaf.

5. Add vegetables and herbs as desired.

6. Spoon peanut sauce over the fillings.

7. Enjoy!

After making this, also try my Thai ground beef lettuce wraps recipe. They’re easy and authentically Thai with a dressing of Thai chili flakes, toasted rice powder, sugar, fish sauce, and lime!

Kitchen tools

Here’s what you’ll need to make these Asian shrimp lettuce wraps:

Granite mortar and pestle to make the spicy peanut sauce.
Grilling pan or charcoal grill for grilling shrimp.

Filling variations

Try different filling variations to transform your Thai lettuce wraps into something brand new.

Grilled chicken: Marinate chicken breasts in a blend of Thai spices and then grill them to juicy perfection. For a chicken marinade idea, see my Thai chicken wings recipe.
Grilled pork: Try filling them with moo yang (Thai grilled pork) for a juicier bite.
Larb salads: Stuff them with a filling of Thai minced salads, like Thai pork larb and larb gai salad.
Grilled fish: Fill your lettuce wraps with pla pao, an authentic Thai grilled fish.
Vegetarian: Use firm tofu and marinate in the same spices as you would do meat and grill or pan-sear for a crunch.
Vegetables: Fill your wraps with carrots, bell peppers, and cucumbers.

How to serve lettuce shrimp wraps

Arrange the lettuce leaves on a large platter. Place the dipping sauce in the middle, add fresh vegetables and set out dishes of your fillings and garnishes. Keep the rice vermicelli in a separate boil.

Optional: Add bird’s eye peppers or red pepper flakes and fresh lime wedges for extra spice and tangy notes.

Dipping sauce ideas for serving

This Thai food blog has many ideas for what to dip your shrimp lettuce wraps in:

How to store and make ahead

Your Thai shrimp lettuce wraps with peanut sauce can easily be stored for later use.

Here’s how to store and make them in advance for your party to save time on the big day:

Separate components: Store the grilled shrimp, fresh vegetables, dipping sauce, and other ingredients in separate airtight containers in your refrigerator.
Store lettuce: Wrap lettuce in a dish towel (or paper towel) and place it in the crisper drawer of the fridge. The towel will absorb any excess moisture, which extends storage time.
Store rice vermicelli: Transfer your leftover noodles to a zip-lock bag and store them in the fridge.
Reheating: Reheat the shrimp in a grilling pan, but be careful not to overcook.
Make ahead: Grill shrimp in advance, prep the dipping sauce, and slice your fresh veggies. Store everything in your fridge and assemble just before eating.

Frequently asked questions

Can I make these vegetarian?

Yes, feel free to grill tofu, tempeh, or even mushrooms for a vegetarian substitute.

How spicy is the traditional peanut sauce?

The spiciness can vary. You can easily adjust the heat by altering the amount of chilies used in the recipe.

Are Thai shrimp wraps gluten-free?

Rice vermicelli is naturally gluten-free. Most fish sauce brands are gluten-free, but some brands like to sneak in some gluten-free containing ingredients.

Authentic Thai appetizer recipes

Authentic Thai chicken satay with peanut sauce
Tod mun pla recipe (Thai fish cakes)
Goong tod (deep-fried prawns)
Miang kham recipe
Thai chive pancake
Thai corn fritters

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