Avocado Shrimp Lettuce Wraps
During these hot summer days, light and fast dinners are what I’m all about. These Avocado Shrimp Lettuce Wraps check all the boxes for a delicious summer dinner. They are ready to go in just a few minutes, they are healthy and light, and you can serve them easily inside or outside!
Avocado and shrimp are a very underrated combo in my opinion. Shrimp are really lean and the avocado adds some needed fat and creaminess to the lettuce wraps.
The peanut sauce is a bonus and worth the tiny bit of extra work. I like mine a bit spicy so added more sriracha than the recipe calls for. Adjust to your tastes or leave out the Sriracha entirely for a non-spicy version.
These shrimp lettuce wraps should be on your menu at some point this summer, whether as a full meal or just a fun party appetizer.
- For peanut sauce, stir together sauce ingredients in a medium bowl. Start with 1/4 cup hot water, but you might need more to thin out the sauce enough. It should be thin enough to drizzle.
- For shrimp, bring a medium pot filled with 2 inches of water to a simmer along with the lemon (squeeze juice into the water) and Old Bay seasoning. Peel shrimp (remove tails) and devein them and add them to the simmering water over low heat. Cover and cook for 2-3 minutes until shrimp are cooked through.
- Remove shrimp and add to a bowl with ice. Don’t rinse the shrimp. Toss them with the ice to chill them down quickly.
- In a separate bowl, stir together shrimp with avocado and carrot.
- Scoop some of the avocado and shrimp mixture into washed and dried lettuce leaves. Drizzle generously with peanut sauce and garnish with fresh chives. Serve immediately!
Avocado and shrimp mixture will keep okay in the fridge for a day but the avocados will oxidize and turn brown.
Making the Spicy Peanut Sauce
The trick to making this peanut sauce is actually to add water to it. You might think that dilutes the flavors, but the flavors are so intense that they could use a little diluting. Also, I like the sauce to be thinner so you can easily drizzle it on the lettuce wraps. If you have to spread it on with a knife, it’s way too thick.
I had to add about 1/2 cup of water to mine to get to the right consistency. You will have to stir and add in small amounts until yours reaches the right thickness. All peanut butters are different!
Avocado Shrimp Lettuce Wraps
Okay. Let’s talk shrimp! I like to use the large ones for this recipe which generally come 26-30 per pound. That means you should get about 10 lettuce wraps out of the batch if you have 2-3 shrimp per lettuce wrap.
Peel the shrimp and devein them, remove the tails, and add them to a pot of simmering water with lemon and Old Bay. You don’t want a lot of Old bay, just enough to season the shrimp. I would add more if I were eating the shrimp as a shrimp cocktail.
The shrimp cook fast, obviously. 2-3 minutes is all it will take.
When the shrimp are done, don’t rinse them! Instead add them to a bowl with some ice to cool them down quickly.
Once the shrimp are cool, add them to a bowl with the carrots and avocado. Looking good!
Divide the salad between some washed and dried lettuce leafs and drizzle heavily with the peanut sauce!
Three or four of these Avocado Shrimp Lettuce Wraps makes a great light dinner!