Shrimp Lettuce Wraps
These Asian-inspired shrimp lettuce wraps are light, crunchy, and packed with
protein. Sauteed shrimp tossed with garlic, ginger, water chestnuts, and
carrots, served in crisp butter lettuce cups with a savory soy-sesame sauce.
Ready in just 23 minutes with under 200 calories per serving.
If you love the lettuce wraps from your favorite Asian restaurant but want
a version you can feel good about eating, these shrimp lettuce wraps are
the answer. They swap out heavy sauces and deep-fried fillings for a simple
stir-fry of shrimp, crunchy water chestnuts, and fresh vegetables, all
wrapped in cool, crisp butter lettuce.
What makes this recipe a nutritional standout is the protein-to-carb ratio.
Shrimp delivers lean, high-quality protein with virtually no carbohydrates,
while the vegetables add fiber and micronutrients without spiking blood
sugar. The light soy-sesame sauce ties everything together with bold flavor
using just a touch of reduced-sodium soy sauce.
The texture contrast is what keeps you coming back. Warm, gingery shrimp
meets the crunch of water chestnuts and carrots, all nestled in a cool
lettuce cup. It's the kind of meal that feels indulgent but is actually
one of the healthiest things you can put on the table.
Whether you're looking for a low-carb dinner, a quick weeknight meal, or
a crowd-pleasing appetizer, these lettuce wraps deliver on every front.
✅ Why This Recipe Is Healthy
- • High protein: Nearly 30g of lean protein per serving
- • Very low carb: Only 10g of carbohydrates per serving
- • Low calorie: Under 200 calories per serving
- • No added sugar: Naturally flavorful from ginger, garlic, and sesame
📊 Why This Recipe Scored 77/100
With an overall health score of 77/100, this recipe is a solid, balanced option. Its strongest area is blood sugar stability (98/100), where a strong 25g of protein helps buffer the glucose response. The main thing holding the score back is sodium balance (68/100), because 648mg of sodium is acceptable but worth keeping an eye on.
How our scoring works
Ingredients
- ✓ 1 lb shrimp, peeled and deveined
- ✓ 1 tbsp sesame oil
- ✓ 9g garlic, minced
- ✓ 1 tbsp fresh ginger, minced
- ✓ 0.5 cup water chestnuts, diced
- ✓ 0.5 cup carrots, diced
- ✓ 3 medium green onions, sliced
- ✓ 2 tbsp soy sauce, reduced sodium
- ✓ 1 tbsp rice vinegar
- ✓ 1 tsp sriracha
- ✓ 1 medium butterhead lettuce
- ✓ 2 tbsp fresh cilantro, chopped
Instructions
-
1
Prepare all ingredients before you start cooking, as this stir-fry comes together quickly. Peel and devein the shrimp if not already done, then pat dry with paper towels. Dice the water chestnuts and carrots into small pieces. Mince the garlic and ginger. Slice the green onions.
-
2
Make the sauce by whisking together the reduced-sodium soy sauce, rice vinegar, and sriracha in a small bowl. Set aside.
-
3
Heat the sesame oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
-
4
Add the shrimp to the skillet in a single layer. Cook for 2 minutes per side until pink and opaque. Remove the shrimp to a plate and set aside.
-
5
In the same skillet, add the diced carrots and water chestnuts. Stir-fry for 2 minutes until the carrots are just tender but still have some crunch.
-
6
Return the shrimp to the skillet. Pour the sauce over everything and toss to combine. Add the sliced green onions and cook for 30 seconds more. Remove from heat.
-
7
Separate the butter lettuce into individual leaves, wash, and pat dry. Spoon the shrimp mixture into the lettuce cups. Garnish with fresh cilantro and serve immediately.
Health Scores
Overall Health Score
Excellent Stability
Moderate Sodium
Nutrient Dense
Nutrition Facts
Per Serving
Health Highlights
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