Thai-Style Shrimp Lettuce Wraps

  • Level: Easy
  • Total: 30 min
  • Active: 10 min
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1 medium red chili, seeded and finely chopped

2 tablespoon peanut oil 

2 tablespoons fresh lime juice 

1 tablespoon fish sauce 

2 teaspoons brown sugar 

1 teaspoon peeled and grated fresh ginger 

Dash toasted sesame oil 

8 ounces ready to eat cooked shrimp (preferably tiger prawns) 

4 ounces sugar snap peas, thinly sliced on an angle into 1/3-inch pieces 

1 ripe mango, pitted and finely diced 

4 small bib lettuce leaves (or gem lettuce leaves), for serving 

Toasted sesame seeds, for serving 


  1. For the dressing: Combine the chili, oil, lime juice, fish sauce, sugar, ginger and sesame oil in a bowl and mix well.
  2. Add the shrimp, sugar snap peas and mango and toss together well. Chill in the refrigerator for 20 minutes.
  3. Serve the sweet and sour shrimp on the lettuce with the sesame seeds in a small pot or bowl for dipping.