Low Carb Shrimp Lettuce Wrap Recipe

Typically, when people see the words “lettuce wrap” they imagine a bland meal with wilting leaves, but this low carb shrimp lettuce wrap is anything but boring. As the name suggests, they’re low carb, making them an excellent choice for a quick lunch or casual family dinner.

Ready to eat in just under 15 minutes, these shrimp lettuce wraps are delicious in the best way possible. Between the crunchy veggies, juicy shrimp, and tangy sauce, each bite is better than the last. Not to mention, they pack an incredible combination of textures and flavors. Don’t be surprised when you start making this recipe on repeat.

Shrimp Lettuce Wrap


  • 1 head butter lettuce or romaine lettuce hearts
  • ¼ cup chicken broth
  • 1 tbsp hoisin sauce
  • ½ tbsp low sodium soy sauce
  • 1 tsp rice vinegar
  • ¼ tsp Asian sesame oil
  • 1½ tsp chili garlic sauce
  • ½ tsp cornstarch
  • 1 tbsp avocado oil
  • 30 g cashews, coarsely chopped
  • 6 oz shrimp, deveined & cut into small cubes
  • 1 garlic clove, minced
  • 1 large red bell pepper, seeded and diced
  • 3 green onions, finely sliced
  • ⅛ cup cilantro, chopped
  • 1 carrot, shredded


Step 1

First, start by dividing your lettuce of choice into individual pieces, like leaves, and set aside.

Step 2

After that, grab a small bowl and whisk together the chicken broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, chili garlic sauce, and cornstarch. Then, set the bowl aside.

Step 3

Next, in a medium skillet over medium-high heat, heat a light drizzle of oil until just before the smoking point. Once the oil is hot, toss in the shrimp and cook for about 2 minutes, until browned. Then, transfer the shrimp to a side plate and discard any remaining juices.

Step 4

Still over medium-high heat, heat another tablespoon of oil. Then, toss in the green onions, bell pepper, garlic, and carrots. Stir fry everything for about 2 minutes, until they’re tender yet slightly crispy.

Step 5

After that, return the shrimp to the pan, then add in the cilantro and cashews. Pour in the sauce and stir fry for around 3 minutes, until the shrimp is fully cooked through. Lastly, spoon the shrimp mixture onto each lettuce leaf, serve and enjoy.

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About The Author

Jaime Curl

I've explored many different fields within physical therapy, including acute care and oncology at Troy Beaumont Hospital, elementary through high school levels in the Troy School District, and outpatient physical therapy. As the office manager and marketer, I am able to combine my love for health and exercise science with my people skills, all with a dash of marketing and personal training. My hobbies include spending time with friends and family, baking, crafting, and watching my favorite movies or tv shows.

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