Thai Mini Shrimp Lettuce Wraps

Thai Mini Shrimp Lettuce Wraps

The Spruce / Diana Chistruga

Prep: 25 mins
Cook: 2 mins
Total: 27 mins
Servings: 6 servings
Yields: 12 wraps

If you're looking for a deliciously different shrimp dish, try making up a platter of these Thai shrimp mini lettuce wraps. These bite-size wraps are just perfect for a party appetizer served with beer, wine, or cocktails, or make up a batch to serve as an entrée for dinner.

Each shrimp wrap provides a burst of Thai flavors that are meant to hit different parts of the palate all at once. Based on the traditional Thai appetizer miang kum, this fresh dish is sure to be a hit with anyone who has a taste for spicy and flavorful foods.

Ingredients

  • 1/3 cup shredded coconut (unsweetened, baking type)
  • 1 cup baby shrimp (cooked, packed)
  • 1/3 cup dry roasted peanuts (ground or finely chopped)
  • 2 green onions (sliced finely)
  • 2 cloves garlic (minced or pressed)
  • 1 tablespoon fish sauce
  • 2 teaspoon galangal (or ginger, grated)
  • 1 fresh red chili (minced, or 1/4 to 1/2 teaspoon dried crushed chili)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon sugar
  • 3 tablespoons coconut milk
  • 1 head romaine lettuce (or 1 package prepared romaine lettuce leaves)
  • 1/3 cup fresh coriander (cilantro)
  • 1/2 to 1 fresh lime (sliced into wedges)

Steps to Make It

  1. Gather the ingredients.

    Thai Mini Shrimp Lettuce Wraps ingredients

    The Spruce / Diana Chistruga

  2. Place coconut in a dry wok or frying pan set over medium-high heat. Dry fry it by stirring continually until it turns light golden-brown and is fragrant. Immediately transfer your toasted coconut to a bowl and set aside to cool.

    coconut toasting in a pan

    The Spruce / Diana Chistruga

  3. Whether you're using fresh or frozen baby shrimp, make sure they are well-drained (gently squeeze out any excess water with your hands). If using larger shrimp, chop them up into small pieces. Place the shrimp in a mixing bowl.

    shrimp in a mixing bowl

    The Spruce / Diana Chistruga

  4. Add most of the ground or finely chopped peanuts to the mixing bowl, reserving 1 tablespoon for garnish. Add the fish sauce, spring onions, garlic, galangal or ginger, chili, chili powder, and sugar. Stir or toss everything together well.

    add peanuts, fish sauce, spring onions, garlic, galangal or ginger, chili, chili powder, and sugar to shrimp in a bowl

    The Spruce / Diana Chistruga

  5. Add the coconut milk and gently stir again. Finally, add the toasted coconut, reserving 1 tablespoon for garnish. Stir again.

    shrimp mixture in a bowl with coconut milk

    The Spruce / Diana Chistruga

  6. Taste-test this mixture. You should taste a combination of spicy and salty plus a hint of sweetness (there also will be a slightly sour note later when the lime juice is added).

    taste test the shrimp mixture

    The Spruce / Diana Chistruga

  7. To assemble the appetizer, chop off the tops of 12 romaine lettuce leaves (3- to 4-inch pieces) and set on a platter.

    romaine lettuce leaves on a plate

    The Spruce / Diana Chistruga

  8. Scoop 1 heaping tablespoon of the shrimp mixture onto each leaf. Top each one with a sprinkling of the reserved ground peanuts and toasted coconut.

    romaine lettuce leaves with shrimp mixture and coconut on top

    The Spruce / Diana Chistruga

  9. Add a final sprinkling of fresh coriander and serve with the lime wedges.

    Thai Mini Shrimp Lettuce Wraps with lime on the side

    The Spruce / Diana Chistruga

Tips

  • If you'd like it saltier, add a little more fish sauce. If too sour for your taste, add a little more sugar. If you prefer more coconut flavor, add 1 more tablespoon coconut milk (don't add too much, though, or it will soak through the lettuce leaves—you want a sandwich-spread consistency).

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