Save I stumbled onto these lettuce cups on a sweltering afternoon when my fridge felt too warm to turn on the oven. My neighbor had just dropped off a bag of shrimp from the farmers market, and I had a head of butter lettuce going limp on the shelf. What started as a desperate improvisation became something I now make on purpose—crispy, fresh, and somehow elegant enough to serve when people drop by unexpectedly.
My mom made these once for a book club meeting, and I remember her standing at the counter methodically filling leaf after leaf while catching up on gossip. When everyone arrived, they devoured them in minutes—barely pausing mid-conversation. That's when I realized these aren't just food; they're an excuse to eat something delicious without slowing down.
Ingredients
- Medium shrimp, 500 g (1 lb): Look for shrimp that still smell like the ocean, not like chemicals—they cook fast and turn pink when ready, which is your perfect-done signal.
- Olive oil, 1 tbsp: Just enough to coat the pan and help everything brown without making it greasy.
- Garlic and ginger: Minced fresh and raw, these two wake up the shrimp and make the whole dish smell incredible.
- Sriracha or chili sauce, 1 tsp: Start here and adjust up if you like heat—it builds flavor, not just fire.
- Salt and black pepper: The unglamorous seasoning that makes everything taste like itself.
- Butter lettuce or iceberg, 1 head: Use whatever's crispest; these leaves are your edible vessels, so pick ones that won't tear.
- Carrot, cucumber, and red bell pepper: Julienne or slice them thin so they stay bright and snap between your teeth.
- Green onions and fresh cilantro: The green finishing notes that make people ask for the recipe.
- Mayonnaise, 2 tbsp: The creamy base for a sauce that tastes like a restaurant made it in your kitchen.
- Lime juice, 1 tbsp: Fresh lime only—bottled is never the same.
- Honey and soy sauce (or tamari), 1 tsp each: These balance the heat with sweetness and umami depth.
Instructions
- Season your shrimp:
- Toss the shrimp in a bowl with olive oil, minced garlic, ginger, sriracha, salt, and pepper until every piece is coated. This takes about a minute and sets up everything that comes next.
- Cook quickly over high heat:
- Get your skillet screaming hot, add the shrimp, and don't touch them for 2 minutes—they'll develop a light golden edge. Flip and give them another minute or two until they curl slightly and turn pink all the way through.
- Make the sauce:
- While the shrimp rests, whisk mayo, lime juice, sriracha, honey, and soy sauce in a small bowl until smooth and cohesive. Taste it and adjust—if it's too hot, add more mayo; if it needs brightness, squeeze more lime.
- Build your cups:
- Lay lettuce leaves on a platter, then fill each one with a few shrimp pieces, then the julienned vegetables and green onions. The order matters less than making sure each cup feels full without being heavy.
- Finish and serve:
- Drizzle sauce over the filled cups or serve it on the side for dipping, then scatter cilantro on top. Eat them right away while the lettuce is cold and crisp.
Save The best thing about these cups is watching people's faces when they realize they can eat something this good without feeling guilty afterward. There's a lightness to the meal that somehow makes it feel like you're taking care of yourself while still indulging.
Why Shrimp Works Here
Shrimp cooks in minutes, which means you're not standing over a stove while guests wait. The meat is naturally sweet and takes on whatever flavors you throw at it—garlic, ginger, sriracha, lime—without fighting back. It's also expensive enough to feel special but inexpensive enough that you can make these any weeknight without planning ahead.
Making It Your Own
I've tried these with grilled chicken breast when shrimp seemed too fancy, and with crispy tofu when I wanted something vegetarian. The lettuce cup format doesn't care what protein you choose; it just wants something flavorful and a sauce that ties everything together. Some people add peanuts or cashews for crunch, and that transforms the whole texture of the bite.
Serving and Storage Tips
These are best eaten right after assembly because lettuce starts to wilt the moment it gets warm. If you're making them for a crowd, prep everything in separate bowls and let people build their own cups—it's faster, more fun, and everyone gets exactly what they want.
- Shrimp keeps in the fridge for a day, but the sauce is better fresh.
- Don't fill the lettuce cups until just before serving or they'll get soggy.
- If you're using tamari instead of soy sauce, the flavor doesn't change much but your gluten-free guests will feel included.
Save These lettuce cups taught me that the best meals don't need to be complicated or time-consuming to feel like something worth celebrating. Make them once, and they'll become your go-to when you want to feed people without fuss.
Recipe Questions & Answers
- → What type of lettuce works best for these cups?
Butter lettuce or iceberg lettuce are ideal due to their sturdy yet tender leaves that hold fillings well.
- → Can the shrimp be substituted with other proteins?
Yes, grilled chicken, tofu, or tempeh provide excellent alternatives while maintaining the dish's texture and flavor.
- → How spicy are these shrimp cups?
The heat level is adjustable by varying the amount of sriracha or chili sauce used in the marinade and sauce.
- → Is there a recommended sauce to accompany the cups?
A tangy sauce made with mayonnaise, lime juice, honey, sriracha, and soy sauce perfectly balances the spicy shrimp and fresh veggies.
- → Are these cups suitable for gluten-free diets?
Yes, using tamari instead of soy sauce ensures the dish remains gluten-free and accessible to sensitive diets.
- → What side dish pairs well with these shrimp cups?
Light, crisp wines such as Sauvignon Blanc or Riesling complement the fresh and spicy flavors excellently.