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Memorial Day

Summer-Fresh Shrimp Thai Lettuce Wrap Appetizers

by:
September 25, 2012
4.3
3 Ratings
  • Serves 8
Author Notes

I was looking for a fresh appetizer to serve outside on a warm breezy evening on the deck, and had some fresh pineapple and shrimp on hand. I adjusted an Emeril published recipe which included pineapple lettuce wraps to suite my needs, and was very pleased with the results! I served these to guests on a large platter and they disappeared before I could get halfway around the deck :) —ChefFace

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Ingredients
  • 1.5 pounds fresh shrimp, peeled, deveined
  • 2 tablespoons grapeseed oil
  • 2 limes: reserve juice and zest
  • 4 tablespoons sweet thai chili sauce OR siracha, depending on taste
  • 1 tablespoon fish sauce
  • 1/2 cup rice vinegar
  • 2 teaspoons sesame oil
  • 1.5 cups chopped fresh cilantro
  • 2 teaspoons lime zest
  • 1-2 head butter lettuce
  • 1.5 cups fresh chopped (chunks) pineapple
  • 2 tablespoons raw sugar
  • 1 cup crushed roasted peanuts (unsalted)
Directions
  1. Heat grapeseed oil in large skillet over medium heat. Saute shrimp about 1-2 minutes each side, until just pink.
  2. Set shrimp aside and let cool
  3. Whisk together lime juice, sugar, chili sauce, fish sauce, vinegar, and sesame oil. Pour 1/2 mixture over shrimp. Stir and let shrimp chill in fridge for at least 30 minutes.
  4. Stir the rest of the lime mixture in with cilantro, peanuts, lime zest, and crushed red pepper flakes.
  5. When ready to service, tear palm sized leaves off of lettuce head. Place a large spoonful of pineapple in center of each wrap. Then add 1-2 pieces of marinated cold shrimp.
  6. Pour the remaining thai sauce (with peanuts and cilantro and zest) over the top of the lettuce leaves.
  7. Serve those hungry guests!
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9 Reviews

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Karen July 26, 2023
I've made these twice now for gatherings including a friend who is a chef, to rave reviews both times! I will say that I don't like spicy food, so I used a sweet Thai sauce and no red pepper flakes. I made some changes the second time, which I think were an improvement. I used large shrimp both times, so after sauteeing them, I cut the shrimp in smaller pieces (about ½ inch). Then I marinated the shrimp in ALL of the sauce but didn't pour any over at the end. More taste to the shrimp and less messy to eat. I used canned pineapple chunks (in their own juice) and it was fine.
Chrissie64 July 15, 2013
Hi - I notice the recipe directions call for sugar but the ingredients don't say how much...any advice. And also what atomic said...Sriracha OK?
ChefFace July 15, 2013
Hey friend, thanks for pointing that out! Having difficulty editing the recipe, 2tbsp raw sugar if you have it, 1 1/2 tbsp. regular white granulated if you don't :)
Chrissie64 July 16, 2013
Thanks ChefFace! Great recipe!
ChefFace July 16, 2013
Thank you!! :)
Atomic76 June 24, 2013
Sounds great, will definitely give this a try. I noticed you left the peanuts off the ingredient list, fyi. With regards to the Thai chili sauce, is that the hot stuff like Sriracha, or the sweet kind that is translucent with flakes of chili in it?
ChefFace July 15, 2013
Sweet thai chili sauce, but siracha would be delicious too, esp if you like it spicy! not all my guests did, so the sweet sauce is a good in between :)
ChefFace July 15, 2013
And sorry! peanuts about 1 cup roasted (unsalted) crushed... for some reason when I update the recipe it doesn't save to this page? sorry!
chef-nogluten October 3, 2012
These are AMAZING!