Thai Shrimp Lettuce Wraps

Name: Thai Shrimp Lettuce Wraps
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 3 tbsp soy sauce (low sodium); 1 tbsp fish sauce; 1 tbsp sweet chili sauce; 1 tbsp cornstarch; 2 coriander root; 1 tbsp galangal; 2 birds eye chili; 2 lemongrass (white part ); 3 clove garlic; 1 lb shrimp (fresh, deveined); 1 tbsp rice vinegar; ¼ tsp black peppercorn (fresh cracked); 1 pack tofu (drained, cubed); 1 heart Romaine lettuce (ends cut); ¾ cup red cabbage (shredded); ¾ cup carrot (matchsticks); 10 sprig cilantro (chopped); 6 scallion (chopped); 1 red onion (chopped); 1 lime (juice); 2 tbsp peanut oil; ¾ cup peanut (roasted)

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Thai Shrimp Lettuce Wraps are spicy, sweet, and sour with a hint of chili and lime for added fresh flavors. Fresh shrimp, tofu, and vegetables are stir-fried in a homemade aromatic mixture and sauce and served in cold, crisp lettuce leaves. This healthy salad takes less than ten minutes to make so you could roll them into a bundle, spoon them in cups as a salad or serve them as the main course over a bed of fragrant jasmine rice!

When one mentions Shrimp Lettuce Wraps, at least in the U.S, most people immediately think of PF Chang’s, the family that made this dish ubiquitous in America. Philip Chang and Paul Fleming (Ruth’s Chris Steak House fame) became a major force in bringing Chinese cuisine to the mainstream American palate through PF Chang. However, the Lettuce Wrap that they are credited for, has its origins in Southeast Asia.

Specifically, many people point to the Cambodian/Thai dish larb as the source of this salad. Make no mistake, it is a salad. In my visits to both Thailand and Cambodia, I saw and sampled versions of this dish made with a variety of stir-fried diced meats and seafood and are usually flavored with chilis, mint, ram rau (Vietnamese cilantro), lime juice, and of course, the perennial fish sauce. But equally, I saw the Thai Shrimp Lettuce Wraps served both as a salad and as a main dish served accompanying rice. My first inclination was that it was a non-carbohydrate version of the Singapore Popiah.

This first reaction was not far from the truth. The truth is that while Southeast Asia consists of many nations, cultures, languages, and religions, the food that many consume transcends borders and cultures. Curry is no longer the exclusive provenance of Indian chefs, just as noodles are not the provenance of Chinese cuisine. Like most food, Southeast Asia melds these traditional influences into its own unique and very delectable treat.

Origin:

While John Montagu (4^th Earl of Sandwich) may have invented the bread-based sandwich to fuel his passion for gambling and wraps, on the other hand, wraps have a history going back thousands of years. One can find wraps all over the world, wherever there was flour. Whether it was the Mesoamerican flour or corn-based tortilla wraps, or the Ethiopian Injera, the Greek Pita, the Middle Eastern Lavash, the Indian Kathi, or the Chinese cōngyóubǐng, wraps have been around for a long time. They are functionally portable, fashionably eclectic, and universally adored. What more can you ask for in food?

Types of lettuce:

The element I adore most about the lettuce wrap, strangely, is the lettuce. Though there are dozens of types of lettuce (from the iceberg to kale), there are generally only four botanical varieties:

Celtuce or asparagus lettuce that have narrow leaves and edible, succulent stems. This type of lettuce is native to China and can be found in many Asian grocery stores. Its woody, asparagus-styled wood stem has a nutty flavor. The leaves have a slightly bittersweet taste.
Head or cabbage lettuce are the most common and have leaves folded into a compact head. There are two types of head lettuce:
1. Butter-head, such as Bibb lettuce which possess soft leaves that are somewhat oily.
2. Crisp-head, such as iceberg lettuce, which have harder and more brittle leaves.
Leaf or curled lettuce, which do not have a head on them because they are leaves from a single stem. You can usually find leaf lettuce packages as baby lettuce or in spring mixes where they generally come in three types: red, green, and oak-shaped. These are generally more perishable than the other types of lettuce.
Cos or Romaine lettuce that have smooth leaves that form into a tall, squarish shape.

When it comes to wraps, the more common varieties of lettuce used are either the Crisp head, such as the iceberg or the Cos or Romaine lettuce. It is worth noting that while you would be right in thinking that lettuce leaves have a mild flavor profile, there are some tangible differences. Icebergs have a more neutral flavor which allows them to absorb the flavors of the dish or dressing. They serve as a delightful, cool, and satisfying palate cleanser.

The Romaine, on the other hand, has a bittersweet taste which accentuates strong dressings, especially if they are acidic, or sweet and tangy. I tried both versions, using the Iceberg and Romaine and found that the Romaine acted as a wonderful foil to the sauce mix which included the fish sauce.

Benefits of lettuce:

Lettuce also tends to be undervalued for their nutritional benefits, often overlooked as nothing more than a filler ingredient. Icebergs tend to have the lesser nutritional benefits, compared to the other varieties. Notwithstanding, lettuce possess the following nutritional benefits:

Bone strength: As a source of vitamin K, lettuce strengthen bones, reducing the risks of bone fractures.
Hydration: 95% of the composition of the lettuce is water, so eating lettuce hydrates your body.
Improved vision: As a source of vitamin A, including lettuce can add to your eye health and helps reduce the risk of cataracts and macular degeneration.
Overall nutrition: Along with Vitamin A and K, lettuce is also a wonderful source of iron and vitamin C.

For such a simple dish, Thai Shrimp Lettuce Wraps can be a delectable addition to your repertoire. Whether they serve as a salad or as a main course, the filling can be made days in advance and assembled in minutes. They can be used as a great way of serving leftovers, and they can be made of virtually any ingredient, both meat-based and vegetarian. They can be served warm or cold and are surprisingly refreshing. Who would have thought that this leafy vegetable could soar one’s taste buds to a whole new level.

If you tried this recipe or have questions, I would love to hear from you. Please feel free to share (below) your thoughts, comments or any questions that you might have. And if you like my recipes, you could subscribe to my mailing list for the latest recipes that will be delivered straight to your inbox. From my pen to your plate, Bon Appetit!

Frequently Asked Questions:

Should you cut or tear lettuce?

Tear the ends with your hands. Using a metal knife browns the lettuce faster than if by torn by hand.

How do you make the lettuce crispy?

Rinse with cold water, pat dry and store in Ziploc sandwich bags in the refrigerator for 10 minutes before using them.

How do you store lettuce?

Lettuce requires proper air circulation to keep it fresh and crisp, so I store them in perforated bags or boxes in the refrigerator.

Ingredients for the Thai Shrimp Lettuce Wraps:

Lettuce: I used Romaine hearts, although you could use other types of lettuce for the Thai Shrimp Lettuce Wraps such as Boston bibb or butter lettuce, green leaf, loose leaf, little gem or butter head. Green cabbage leaves work well too.
Vegetables: Carrots cut into matchsticks and shredded cabbage are a perfect combination. Other vegetables that go well in this dish are jicama, radish, and beansprouts. Crispy thin rice noodles can also be added as a topping.
Shrimp: I like shrimp or prawns cut into smaller pieces and marinated in rice vinegar for this recipe. I also make this dish with ground chicken or lamb. Fresh shrimp tastes great in this salad, but if you are using frozen shrimp, then thaw them to room temperature and clean and devein them. I generally do not leave the tails on for this recipe.
Tofu: Tofu in the the Thai Shrimp Lettuce Wraps is not just a filler but also adds another layer of texture, color and flavor.
Aromatics: The aromatic mixture consists of garlic, galangal, coriander root, lemongrass and chili. Coriander root can be purchased at your local farmers market, where they are sold as whole plants. Please use the stalks of cilantro if you cannot find the roots. Galangal adds the unique flavor to the filling, but if it is hard to find, then use regular ginger. Fresh baby ginger is also a good substitute. Use only the white part of the lemongrass, and you could swap out the lemongrass for lime zest. Kaffir lime zest is also perfect in this recipe. Mint leaves are also commonly used in this dish, please fell free to add a few.
Peanuts: Whole or crushed roasted peanuts are sprinkled on top of the wraps.
Sauce: Light soy sauce (low sodium), fish sauce and sweet chili sauce mixed with cornstarch forms the base for this sauce.
Dipping sauce: A peanut-based sauce can be drizzled on top or served on the side for dipping. I serve with my Thai Shrimp Lettuce Wraps with my spicy peanut sauce for a more authentic Southeast Asian sauce.

How to make the Thai Shrimp Lettuce Wraps:

Devein and clean the shrimp. Cut each shrimp into two or three pieces. Marinate the shrimp with rice vinegar and 1/4 teaspoon of freshly cracked black peppercorns for 10 minutes .

shrimp in a bowl

2. In the meantime, prepare the aromatics by peeling and chopping the chili, lemongrass, galangal, garlic, and coriander root.

aromatics cut up

3. Grind the aromatics to a coarse mixture in a food processor or coffee grinder. Keep aside.

aromatics ground coarsely

4. Mix the ingredients for the sauce in a bowl and keep aside.

sauce in a bowl

5. Heat a wok or a heavy bottomed pan. On high heat, add one tablespoon of oil and the spice mixture and sauté for a few seconds until fragrant. Toss the onions in and sauté for a minute or until tender.

onions with aromatics in a pan

6. Add another tablespoon of oil and fry the shrimp for 2 minutes. Push the shrimp to one side of the wok and fry the tofu cubes on high heat for 2 minutes. Stir continuously.

tofu cubes in a wok

7. Add the remaining veggies and sauce and stir fry on high heat for a few seconds.

veggies and tofu in a wok

8. Allow the mixture to cool down. Place the cut lettuce leaf on a board and spoon the filling on top. Garnish with peanuts and scallions and cilantro. Drizzle a few drops of lime juice on each wrap. Serve with spicy peanut sauce on the side.

thai shrimp lettuce wrap

Tips:

1. Cook the shrimp until it turns from gray to pink and is mostly opaque. Please do not overcook the shrimp for too long as they will become rubbery in texture. I like to cut them up into smaller pieces for these wraps and marinating them in rice vinegar makes them taste flavorful in a salad .

2. The lettuce leaves must be fresh and crisp. Rinse the leaves in cold water and keep them refrigerated until ready to serve. Do not pile hot filling on top as they leaves will wilt.

3.Too much filling on top will make it difficult to roll or wrap the filling without tearing the leaves.

4. Do not overcook the vegetables. A quick toss for a few seconds will make them slightly soft yet crunchy but not mushy.

5. If the filling has an excess of sauce, use a slotted spoon to drain the sauce before placing the filling on the lettuce leaf or the wrap will drip and become soggy.

6. Cook the shrimp filling on high heat using quick strokes of wrist movements with the spatula or the shrimp will steam and release more moisture.

Serving suggestions:

These Thai Shrimp Lettuce Wraps are a crowd pleaser. I make a huge batch at gatherings or potlucks. I serve them in separate bowls so that my guests can customize their wraps. Every one enjoys helping themselves when I serve it family style. For the dipping sauce, I use the recipe for my spicy peanut sauce or serve them with additional sweet chili sauce. Thai Shrimp Lettuce Wraps pairs well with Thai Pineapple Fried Rice.

Storage:

Thai Shrimp Lettuce Wraps filling can be refrigerated for a day. This appetizer tastes good when made fresh and served immediately. However, you could make the shrimp filling ahead of time and freeze it. On the day of, just add the tofu and the veggies and serve fresh with the lettuce leaves.