Save I stumbled onto lettuce cups by accident during a sweltering July afternoon when my air conditioning broke and the last thing I wanted was a hot meal. My friend showed up with a bag of butter lettuce from the farmer's market, and we decided to throw together whatever we had—shrimp, ginger, a lime. The cool, crisp leaves felt like relief on my tongue, and suddenly this became the dish I'd make whenever I needed something that felt light but completely satisfying.
There's a memory of bringing these to a potluck where someone had just come back from Thailand, and they took one bite, raised their eyebrows, and asked for the recipe. That moment—the surprise that something so simple could feel so genuine—stayed with me. Now I make them whenever I want to impress without actually stressing in the kitchen.
Ingredients
- Medium shrimp (500 g/1 lb): The size matters more than you'd think; medium shrimp cook evenly and stay tender, while jumbo ones can turn rubbery if you're not watching.
- Olive oil: Just enough to coat and help the seasonings cling to each shrimp as they hit the heat.
- Garlic clove and fresh ginger: These two together create an aromatic base that makes the kitchen smell like something special is happening.
- Sriracha or chili sauce: Adjust this to your heat tolerance—I've learned that a little goes a long way, but some people love turning up the fire.
- Butter lettuce or iceberg: Butter lettuce has a delicate, tender leaf that cradles the filling better, though iceberg works if that's what you have on hand.
- Carrot, cucumber, red bell pepper, green onions: The vegetables add crunch and color; they're what make each bite feel fresh and alive.
- Fresh cilantro: The garnish that transforms this from good to memorable, so don't skip it even if you think you don't like cilantro.
- Mayonnaise, lime juice, sriracha, honey, soy sauce: The sauce ties everything together; the sweetness of honey balances the heat while lime keeps it bright.
Instructions
- Season the shrimp:
- Toss your shrimp in a bowl with olive oil, minced garlic, grated ginger, sriracha, salt, and pepper until every piece is coated. You'll notice the shrimp glistening and the aromatics starting to wake up.
- Cook until pink:
- Heat your skillet over medium-high heat until it's hot enough that a drop of water sizzles immediately. Add the shrimp and cook 2-3 minutes per side—you're looking for that shift from translucent gray to opaque pink, which means they're done and tender.
- Build the sauce:
- While the shrimp cooks, whisk together mayo, lime juice, sriracha, honey, and soy sauce in a small bowl until it's smooth and creamy with a slight tang.
- Prepare the lettuce base:
- Spread your lettuce leaves on a serving platter, keeping them as intact as possible so they can cradle the filling without tearing.
- Assemble each cup:
- Add a spoonful of cooked shrimp to each leaf, then layer in the julienned carrots, cucumber, sliced red pepper, and green onions for a rainbow effect that looks as good as it tastes.
- Finish and serve:
- Drizzle with sauce or serve it on the side for dipping, then scatter fresh cilantro over everything and eat right away while the lettuce is still cool and the shrimp still warm.
Save I'll never forget the time my nephew, who usually refuses anything 'healthy,' asked for seconds. He was captivated by the act of filling his own cup, making it feel like dinner rather than vegetables. That's when I realized this dish works because it doesn't feel like eating your greens—it feels like building something with your hands.
The Magic of Fresh Ginger
Fresh ginger does something specific here that powdered can't replicate; it releases oils as you grate it, creating a brightness that cuts through richness. I used to buy pre-minced versions thinking it was faster, but that's when I discovered the difference. Now I always grate fresh ginger right before cooking, and the shrimp taste noticeably more vibrant and alive.
Why Butter Lettuce Wins
The first time I tried this with iceberg, I noticed the leaves cracked and the filling scattered everywhere. Butter lettuce has a tender, forgiving structure that holds up to filling without breaking, and the subtle sweetness complements the spiced shrimp in a way that feels balanced. It's a small detail, but it's the difference between a pleasant dinner and one you actually look forward to making again.
Making It Your Own
These cups are forgiving enough to swap proteins or vegetables based on what's in your fridge, yet intentional enough that the core flavors stay recognizable. I've tried them with grilled chicken, roasted tofu, and even leftover rotisserie chicken when I was too tired to cook the shrimp.
- If you don't like mayo, swap it for Greek yogurt or coconut cream for a lighter sauce.
- Peanuts or cashews add a textural contrast that some people love, though check for allergies before serving.
- Serve with Sauvignon Blanc or a light Riesling if you're pairing with wine.
Save This dish reminds me that the best meals don't require hours at the stove; they just need fresh ingredients and a moment of attention. Make these whenever you need something that feels both nourishing and celebratory.
Recipe FAQ
- → What type of lettuce works best for these cups?
Butter lettuce or iceberg lettuce offer sturdy yet tender leaves that hold fillings well and provide a crisp texture.
- → Can I adjust the spice level of the shrimp?
Yes, simply vary the amount of sriracha or chili sauce during marinating and in the sauce to suit your preference.
- → How should the shrimp be cooked?
Sauté medium shrimp over medium-high heat for 2-3 minutes per side until pink and opaque, ensuring a tender, juicy bite.
- → What are good alternatives to shrimp if needed?
Grilled chicken, tofu, or tempeh can be substituted for shrimp while maintaining a similar flavor profile and texture.
- → How can I add extra crunch to these cups?
Sprinkle chopped peanuts or cashews on top, but be sure to consider any nut allergies before adding.