Spicy Shrimp Lettuce Wraps

This is a new recipe for our family. Something a little different that what we are used to. But I recently had the Thai Shrimp Wraps from BJ’s and have not stopped thinking about them since. And because Harper loves her some ‘skrimps’, I threw caution to the wind and whipped these babies up…fingers crossed…




  • 1package of large shrimp tail-off and deveined
  • red pepper flakes
  • evoo
  • 1/2 cup of soy sauce
  • 1 handful of shredded carrots
  • 1 handful of shredded cabbage
  • 2tbs of brown sugar
  • 8 large lettuce leaves


  1. In a large skillet over med-hi heat, heat a couple tbs. of evoo
  2. Add the shrimp
  3. Sprinkle in red pepper flakes (a little goes a long way)
  4. Meanwhile combine 1/2 cup of soy sauce with 2tbs of brown sugar and whisk
  5. Add the sauce to the skillet and lower heat to med
  6. Add to the skillet your carrots and cabbage and continue to cook until shrimp is pink and carrots and cabbage are a tad bit wilted
  7. Serve on top of a double layer of lettuce leaves. This should be enough to make four wraps.
  8. Pour the excess sauce into a bowl for dipping…of course

This recipe was husband approved, however he did recommend serving them with rice. I served mine with roasted brussel sprouts. Not even in my wildest dreams do these two dishes go together, but because I can eat my weight in brussel sprouts and most times do, that is what we had. But I’ll give this one to the hubster, rice would have made much more sense. Next time.

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