Thai Mini Shrimp Lettuce Wraps

By
Darlene Schmidt
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 11/29/21
Thai Mini Shrimp Lettuce Wraps

The Spruce / Diana Chistruga

Prep: 25 mins
Cook: 2 mins
Total: 27 mins
Servings: 6 servings
Yield: 12 wraps
Nutrition Facts (per serving)
152 Calories
9g Fat
10g Carbs
10g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 152
% Daily Value*
Total Fat 9g 12%
Saturated Fat 5g 24%
Cholesterol 51mg 17%
Sodium 485mg 21%
Total Carbohydrate 10g 4%
Dietary Fiber 5g 16%
Total Sugars 3g
Protein 10g
Vitamin C 12mg 62%
Calcium 79mg 6%
Iron 2mg 11%
Potassium 453mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you're looking for a deliciously different shrimp dish, try making up a platter of these Thai shrimp mini lettuce wraps. These bite-sized 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

  • 1 cup baby shrimp, cooked, packed

  • 1/3 cup dry roasted peanuts, ground or finely chopped

  • 2 scallions, finely sliced

  • 2 cloves garlic, minced or pressed

  • 1 tablespoon fish sauce

  • 2 teaspoons grated galangal, or ginger

  • 1 fresh red chili, minced, or 1/4 to 1/2 teaspoon crushed dried 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 cilantro

  • 1/2 to 1 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. Stir continually until it turns light golden-brown and is fragrant. Immediately transfer toasted coconut to a bowl and set aside.

    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 shrimp to mixing bowl. Add most of the ground or finely chopped peanuts to bowl, reserving 1 tablespoon for garnish. Add fish sauce, spring onions, garlic, galangal or ginger, chile, 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 coconut milk and gently stir again. Finally, add toasted coconut, reserving 1 tablespoon for garnish. Stir again.

    shrimp mixture in a bowl with coconut milk

    The Spruce / Diana Chistruga

  6. To assemble, 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

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

    romaine lettuce leaves with shrimp mixture and coconut on top

    The Spruce / Diana Chistruga

  8. Add a final sprinkling of fresh cilantro and serve with lime wedges.

    Thai Mini Shrimp Lettuce Wraps with lime on the side

    The Spruce / Diana Chistruga

Tip

  • 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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