Spicy Shrimp Lettuce Wraps

Prep Time
Cook Time
Ready In

Recipe: #38858

June 04, 2022

"This is out of the September 2021 Good Housekeeping magazine...Gochujang can vary in spice level depending on the brand. It's a good idea to taste a tiny bit before using in a recipe and adjust the amount to your level of heat tolerance."

Original is 6 servings


  • Serving Size: 1 (216.5 g)
  • Calories 141
  • Total Fat - 4.4 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 158.2 mg
  • Sodium - 883.7 mg
  • Total Carbohydrate - 4.1 g
  • Dietary Fiber - 0.7 g
  • Sugars - 1.1 g
  • Protein - 20.6 g
  • Calcium - 79.5 mg
  • Iron - 1.1 mg
  • Vitamin C - 4.6 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat oven to 425°F. In large bowl, whisk together lemon juice, gochujang, oil and honey, then stir in garlic and ginger. Add shrimp and toss to coat.

Step 2

Arrange in single layer on rimmed baking sheet and roast until just opaque throughout, 10 to 15 minutes.

Step 3

Serve shrimp in lettuce and top with cucumbers, radishes, mint and basil.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When buying gochujang, taste a small amount before using to adjust the spice level to your preference.
  • Choose Boston lettuce leaves that are crisp and free of brown spots.

  • For the gochujang, substitute 2 tablespoons of sriracha sauce. Sriracha is a similar spicy condiment, but it is not quite as potent as gochujang, so it is a good way to reduce the heat in the dish for those with a lower heat tolerance.
  • For the shrimp, substitute 1 1/2 pounds of firm tofu. This substitution is a great way to make the dish vegetarian-friendly, while still providing a good source of protein.

Coconut Curry Shrimp Lettuce Wraps In a large bowl, whisk together 2 tablespoons of coconut milk, 1 tablespoon of curry powder, 1 tablespoon of olive oil, 2 teaspoons of honey, 1 clove of garlic, grated, and 2 teaspoons of grated fresh ginger. Add the 1 1/2 pounds of peeled and deveined shrimp and toss to coat. Arrange in a single layer on a rimmed baking sheet and roast until just opaque throughout, 10 to 15 minutes. Serve the shrimp in lettuce and top with 1/4 cup of unsweetened shredded coconut, 2 Persian cucumbers, sliced, 1 bunch of small radishes, sliced, and a sprinkle of cilantro.

: Coconut Rice

: Coconut Rice is a perfect accompaniment to the Spicy Shrimp Lettuce Wraps. It's light and fluffy, with a subtle sweet and nutty flavor that complements the spiciness of the shrimp. Plus, it's easy to make and pairs well with the other ingredients in the wraps.

Stir-Fried Vegetables: Stir-fried vegetables are a great way to add some flavor and texture to the shrimp lettuce wraps. They are quick and easy to make and provide a great balance to the spicy shrimp. The vegetables can be seasoned with garlic, ginger, and soy sauce to give them an extra kick of flavor. Plus, they are a great way to get in your daily serving of vegetables.


Q: How can I adjust the spiciness of the recipe?

A: You can adjust the spiciness of the recipe by tasting a small amount of the gochujang before adding it to the recipe and adjusting the amount according to your heat tolerance.

Q: How long does this recipe take to make?

A: This recipe takes approximately 25 minutes to make, including preparation and cooking time.

2 Reviews


This is one of those Wowzer type of meals that is a must make if shrimp is your thing. I bet it will even change the hearts of those who are not into shrimp. It is so very good and I wish I would have increased the amount of shrimp because I was only able to have two – my girls woofed it down faster than a blink of an eye and before I noticed that I forgot to add the sliced cucumbers for the pic, the shrimp was already gone. Replaced the mint and basil with cilantro, because that's what I had on hand. Right into my Best of Files it goes. Thank you, Teresa, for yet another winner.


review by:
(27 Apr 2023)


Yummers - these lettuce wraps were so good! I should have paid attention to your note, because I didn't notice until too late that my gochujang was HOT!!! But even though my nose was running, just couldn't stop till I was done! I did tweak this a little bit. Added some chopped shiitake mushrooms and water chestnuts left over from another dish. Chopped up all but 4 of the shrimp (for the pic) and sauteed all the shrimp with the veggies and the amazing sauce. What I really loved about this is the flavor when every single bite has some cucumber, radish, Thai basil and mint. M-m good! Thanks for sharing this keeper! (BTW, using Thai basil, rather than the regular one, makes all the difference in the world)


review by:
(26 Jun 2022)

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Fun facts:

Fun Fact 1: Gochujang is a popular condiment in Korean cuisine, and is often used to add a spicy kick to dishes. It was even featured in the popular TV series, Masterchef, when the contestants had to recreate a traditional Korean dish using the paste.

Fun Fact 2: The Boston lettuce used in this recipe has a long history. It was first cultivated in the late 19th century in Massachusetts, and is now a popular ingredient in salads and wraps all over the world.