Save One summer evening, I was standing in my kitchen with absolutely nothing planned for dinner when my friend texted asking if she could swing by in an hour. I opened my fridge and found beautiful pink shrimp, some crisp lettuce, and a handful of vegetables that needed rescuing. What came together that night felt like the opposite of effort—cool, bright, and done in minutes. These lettuce cups became the answer to my most frequent kitchen question: how do I make something feel impressive without breaking a sweat?
I made these for a small dinner party last spring, and I'll never forget how my usually quiet neighbor actually put his phone down and asked for the recipe. The combination of the tangy-spicy sauce with fresh cilantro somehow made everyone more talkative, like the brightness of the dish unlocked something social in the room.
Ingredients
- Medium shrimp (500g/1 lb): Look for shrimp that are firm and smell like the ocean, not fishy—that's your first sign of quality. Peeling and deveining takes a minute but makes the eating experience seamless.
- Olive oil: This is your cooking foundation, so use something you'd actually taste in a salad dressing.
- Garlic and ginger: Fresh ginger adds a gentle warmth that sriracha alone can't deliver; don't skip it.
- Sriracha or chili sauce: Start with half a teaspoon and taste as you go—you control the heat, not the bottle.
- Salt and black pepper: Season the shrimp boldly before cooking; the flavors need that foundation.
- Butter or iceberg lettuce: Butter lettuce is softer and more forgiving if you overfill it, but iceberg holds its crunch longer on a serving platter.
- Carrot, cucumber, and bell pepper: Julienne or slice thin so they soften just slightly as they sit, soaking up any sauce that drips down.
- Green onions and cilantro: These are where the freshness lives; add them just before serving so they don't wilt.
- Mayonnaise: A quality mayo makes the sauce creamy without overwhelming the other flavors.
- Lime juice, honey, and soy sauce: This trio balances sweet, salty, and bright in a way that feels effortless but took me three tries to nail.
Instructions
- Season the shrimp:
- Combine your shrimp in a bowl with olive oil, minced garlic, ginger, sriracha, salt, and pepper. Toss everything until each shrimp is coated—this is where the flavor begins, so don't rush it.
- Cook until pink:
- Heat your skillet until it's almost smoking, then add the shrimp. You'll hear a satisfying sizzle; that means the heat is right. Cook for 2-3 minutes per side until they turn that opaque pink and feel firm when you press them.
- Make the sauce:
- While the shrimp cools slightly, whisk mayo, lime juice, sriracha, honey, and soy sauce until it's smooth and pale orange. Taste it and adjust—lime juice is forgiving, so add more if it needs brightness.
- Build your cups:
- Lay lettuce leaves on a platter, then fill each one with a small mound of shrimp, followed by carrot, cucumber, and bell pepper. The order matters because you want the coolest, crispest vegetables touching the lettuce.
- Finish and serve:
- Drizzle sauce over each cup or serve it on the side so people can control how much they want. Scatter cilantro on top and eat them while everything is still cool and the shrimp is still warm.
Save There's something almost magical about watching someone pick up a lettuce cup with their hands instead of reaching for a fork. It turns a meal into something tactile and playful, like we're all remembering that eating can be fun.
Why the Sauce Matters
The sauce is honestly what transforms these from simple to crave-worthy. That balance of creamy mayo, bright lime, gentle heat, and a whisper of honey creates a flavor that makes the cool vegetables and warm shrimp feel like they belong together. I learned this the hard way after making versions with plain soy sauce—good, but forgettable. Once I added the honey and lime, people started asking for seconds.
Customizing Your Cups
The beauty of lettuce cups is that they're endlessly flexible. Some nights I add thinly sliced avocado, other times I switch the shrimp for grilled chicken or crispy tofu and the dish shifts entirely. I've even made them with rotisserie chicken on a lazy Tuesday when I didn't feel like cooking, and they were just as welcomed.
Timing and Serving
Assemble these right before eating so the lettuce stays crisp and the temperature contrast feels intentional rather than accidental. Serve them as an elegant appetizer, a quick weeknight dinner, or meal prep for the next day—though I'll warn you, they're even better enjoyed fresh and gathered around a table with people you actually want to sit with.
- Make the sauce and marinate the shrimp up to 4 hours ahead, then cook and assemble at the last moment.
- If you're serving a crowd, set up a DIY station and let guests build their own—everyone loves this more than being handed a finished plate.
- Keep extra lettuce leaves on hand because people always ask for seconds, and there's never quite enough leaves to go around.
Save These lettuce cups remind me why I love cooking in the first place—they're simple enough to make on a whim but refined enough to serve with confidence. Once you make them once, they become part of your regular rotation.
Kitchen Guide
- → Can I substitute shrimp with other proteins?
Yes, grilled chicken, tofu, or tempeh work well as alternative protein options while maintaining the meal's flavor balance.
- → What type of lettuce works best for the cups?
Butter lettuce or iceberg lettuce leaves are preferred due to their crisp texture and sturdy form for holding fillings.
- → How spicy is the dish and can I adjust it?
The spice mainly comes from sriracha. You can adjust the amount to suit your heat tolerance or omit it altogether for milder flavor.
- → Is this suitable for gluten-free diets?
Yes, by using tamari instead of soy sauce, the dish is gluten-free while maintaining its savory profile.
- → What are good drink pairings with this dish?
Crisp white wines like Sauvignon Blanc or a light Riesling complement the fresh and spicy flavors nicely.
- → Can I add nuts for extra texture?
Chopped peanuts or cashews add crunch, but be mindful of allergies when adding nuts as a topping.