Save My neighbor handed me a lettuce cup at a summer potluck with this knowing smile, and I bit into it expecting something heavy. Instead, there was this perfect cool crunch, a burst of spiced shrimp, and a tangy sauce that made me immediately ask for the recipe. She laughed and said it was her secret weapon for looking effortless in the kitchen. Now I understand why—these cups feel fancy but come together in about thirty minutes, and they've become my go-to when I want something that feels indulgent but doesn't leave me sluggish.
I made these for a friend who'd just started cutting carbs, and I remember her hesitation before the first bite—that skeptical look people get when they think "healthy" means boring. She closed her eyes, chewed once, and immediately reached for another cup. That moment of watching someone's doubt turn into genuine enjoyment is exactly why I keep this recipe close.
Ingredients
- Medium shrimp (500 g or 1 lb), peeled and deveined: This is the star, and there's no point in undersizing them—they cook more evenly and feel substantial in each bite.
- Olive oil (1 tbsp): Just enough to coat without making things greasy; I learned this after using too much and ending up with slick lettuce.
- Garlic (1 clove, minced) and fresh ginger (1 tsp, grated): These two together create an aroma that fills your kitchen and promises something good is happening.
- Sriracha or chili sauce (1 tsp for shrimp, plus 1 tsp for sauce): Adjust heat to your preference, but the sriracha is what gives the whole thing its personality.
- Salt (1/2 tsp) and black pepper (1/4 tsp): Season the shrimp directly so every piece is flavorful.
- Butter lettuce or iceberg lettuce (1 head, leaves separated and washed): Butter lettuce feels more delicate and elegant, but iceberg works if that's what you have—the cool crispness is what matters.
- Carrot (1 medium, julienned) and cucumber (1 small, julienned): Cut them thin so they add crunch without overwhelming the delicate shrimp.
- Red bell pepper (1/2, thinly sliced): The color is a bonus; the slight sweetness balances the spice.
- Green onions (2, thinly sliced): Use both the white and green parts for a layered onion flavor.
- Fresh cilantro (for garnish): Not optional if you like cilantro—it brightens everything.
- Mayonnaise (2 tbsp), lime juice (1 tbsp), honey (1 tsp), and soy sauce or tamari (1 tsp): The sauce is where the magic happens—tangy, slightly sweet, with just enough umami to tie everything together.
Instructions
- Coat and season the shrimp:
- In a bowl, toss your shrimp with olive oil, minced garlic, grated ginger, sriracha, salt, and pepper until everything is evenly coated. The shrimp should look glossy and fragrant.
- Cook until just pink:
- Heat a large skillet over medium-high heat and add the shrimp mixture. Let them sit for 2-3 minutes before flipping—this gives them a slight golden edge. Cook another 2-3 minutes until they're pink and opaque all the way through, then pull them off heat immediately so they stay tender.
- Whisk the sauce together:
- In a small bowl, combine mayonnaise, lime juice, sriracha, honey, and soy sauce. Whisk until it's completely smooth and has a beautiful pale orange color. Taste it and adjust—if it needs more tang, add lime; more heat, add sriracha.
- Build the cups:
- Arrange lettuce leaves on a platter, then fill each one with a few shrimp, some julienned carrot, cucumber, red bell pepper strips, and green onions. Think of it like you're building a small, edible boat.
- Drizzle and garnish:
- Spoon sauce over each cup and scatter cilantro on top. Serve immediately while the lettuce is still cool and crisp.
Save There's something about the moment when everyone's building their own cup, choosing which vegetables to pile in, adjusting the sauce to their heat preference. It transforms dinner from something I've made for you into something we're making together, and that collaborative feeling is what makes these cups feel special beyond just being delicious.
The Sauce is Everything
I've learned that the sauce is genuinely the thing that holds this whole dish together. The shrimp can be perfectly cooked, the vegetables can be pristinely cut, but if the sauce is off—too thick, too acidic, not sweet enough—the whole thing falls flat. I spent a month tweaking the ratio of mayo to lime juice, and I finally realized that the honey and soy sauce are the unsung heroes that round everything out. The combination creates this perfect balance where no single flavor dominates, and instead they all support each other.
Make-Ahead Strategy
The real secret to making these feel effortless is prepping everything during a quiet morning so that dinner becomes assembly. I julienne my carrots and cucumber, slice my peppers, and mix the sauce hours ahead of time. The shrimp is the only thing that needs to happen fresh and hot, which means I can have these on the table in maybe fifteen minutes when my family is actually hungry and ready to eat.
Variations and Swaps
These cups are wonderfully forgiving, and I've built them a dozen different ways depending on what's in my kitchen or who I'm cooking for. I've used grilled chicken on nights when I didn't have shrimp, swapped in fresh mango or pineapple for extra sweetness, and once added crispy bacon because why not. The framework stays the same, but the filling can shift with the season or your mood.
- Grilled chicken, tofu, or tempeh work beautifully if you're looking to swap proteins or need vegetarian options.
- Add chopped peanuts or cashews if you want extra crunch, but check for allergies first.
- A crisp Sauvignon Blanc or light Riesling pairs perfectly if you're making this for a special dinner.
Save These lettuce cups have become my answer to so many dinner questions—when I want something light but satisfying, when I'm feeding someone with dietary restrictions, when I want to feel like I've cooked something interesting without spending hours in the kitchen. They're proof that simple ingredients treated with care can taste genuinely special.
Recipe FAQs
- → What type of lettuce works best?
Butter lettuce or iceberg lettuce leaves are ideal for these cups because they provide a crisp, sturdy base that holds the filling well.
- → Can I adjust the spice level?
Yes, you can vary the amount of sriracha or chili sauce to suit your preferred heat level, making it milder or spicier.
- → How should shrimp be cooked for best results?
Cooking shrimp quickly over medium-high heat for 2-3 minutes per side ensures they stay tender and juicy without overcooking.
- → Are there good substitutions for shrimp?
Grilled chicken, tofu, or tempeh can be used instead for different flavors or dietary preferences.
- → What garnishes enhance the flavor?
Fresh cilantro adds a bright, herbal note that complements the spicy shrimp and crisp vegetables.