Go Back
+ servings

Thai Chili Shrimp Lettuce Wraps

A restaurant quality dish of Thai Chili Shrimp Lettuce Wraps made in 20 minutes!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Main Course
Cuisine: Thai
Keyword: easy shrimp, lettuce wraps, low carb, seafood, shrimp recipe, sweet chili sauce, thai chili
Servings: 4 servings
Calories: 363kcal
Author: Taylor


  • 1 lb shrimp, tail-off, deveined, and peeled
  • 2 tbsp soy sauce
  • 2 tbsp olive oil
  • 2 tbsp sweet Thai chili sauce
  • 1 tbsp rice vinegar
  • 1 tsp fresh ginger, minced
  • 2 cloves garlic, minced

For the Sweet Thai Chili Mayonnaise

  • 1/2 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 3 tbsp sweet Thai chili sauce
  • 2 tbsp fresh lime juice
  • 1-3 tsp Sriracha (more or less, depending on spice tolerance)

For the Lettuce Wraps:

  • 1 head Boston/bibb lettuce, leaves removed and rinsed
  • 2 large carrots, shredded
  • 3 green onions, chopped, for topping
  • 1/4 cup cilantro, chopped, for topping


Cook the shrimp:

  • In a small bowl, whisk together the soy sauce, olive oil, sweet Thai chili sauce, rice vinegar, ginger, and garlic.
  • Add the shrimp to a large bowl and then toss with the soy/Thai chili marinade.
  • Heat a large skillet over medium-high heat.
  • Add the shrimp and all of the marinade to the skillet and cook until shrimp is no longer translucent, and are all curled up, about 2 minutes on each side. Remove from the skillet and set aside.

Make Thai Chili mayonnaise

  • Make the Thai Chili mayonnaise by combining all sauce ingredients in a small/medium bowl and whisking well.


  • Assemble the lettuce wraps by placing 3-5 shrimp in each lettuce leaf, top with shredded carrots, cilantro, green onions, and drizzle with Thai chili mayonnaise.
  • Serve and enjoy!


Calories: 363kcal | Carbohydrates: 18g | Protein: 28g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 293mg | Sodium: 1750mg | Potassium: 382mg | Fiber: 2g | Sugar: 14g | Vitamin A: 7521IU | Vitamin C: 14mg | Calcium: 227mg | Iron: 3mg