Save There's something about the moment when cold lettuce meets warm, garlicky shrimp that feels like a small rebellion against heavy cooking. I discovered these cups on a summer afternoon when my fridge had shrimp but my appetite wanted something light, and suddenly I was wrapping cool leaves around spiced shrimp like I'd been making them for years. What started as improvisation became the thing I reach for when I want food that tastes vibrant without feeling like work.
I made these for friends who were all trying different eating styles, and it was the first time I watched four people at one table actually share the same dish without compromise. The lettuce leaves somehow made everyone feel like they were in control, and the sauce tied everything together in a way that felt generous but never heavy.
Ingredients
- Medium shrimp, peeled and deveined (500 g or 1 lb): The heart of these cups, they cook fast and pick up flavor beautifully if you give them a minute to marinate in the oil and spices.
- Olive oil (1 tbsp): Just enough to coat the shrimp and help it cook evenly without drying out.
- Garlic and ginger (1 clove and 1 tsp): These two make the shrimp taste alive, so don't skimp or use the bottled stuff if you can help it.
- Sriracha or chili sauce (1 tsp for shrimp, 1 tsp for sauce): Adjust this up or down depending on how much heat your table can handle, and remember it gets milder when you mix it into mayonnaise.
- Salt and black pepper (1/2 tsp and 1/4 tsp): Season the shrimp itself before cooking, not just the sauce, so the flavor runs all the way through.
- Butter or iceberg lettuce: The leaves need to be sturdy enough to hold filling without tearing, and cold right before serving.
- Carrots, cucumber, and red bell pepper: Julienne or slice them thin so they stay crisp and fit neatly inside each cup without making a mess.
- Green onions and fresh cilantro: The green onions go in the filling, but save cilantro for garnish where it stays bright and doesn't get hidden.
- Mayonnaise (2 tbsp): The base that keeps the sauce creamy and tames the heat if you've been generous with sriracha.
- Lime juice (1 tbsp): Fresh lime, squeezed right before you make the sauce, brings the whole thing into focus.
- Honey (1 tsp): A tiny amount that rounds out the spice and salt without making anything sweet.
- Soy sauce or tamari (1 tsp): Adds umami depth, and tamari keeps it gluten-free if that matters for your table.
Instructions
- Coat the shrimp with flavor:
- Toss your shrimp with olive oil, minced garlic, grated ginger, sriracha, salt, and pepper in a bowl until every piece is glossy and smells like you're about to do something delicious. Let them sit for a minute while you get your skillet hot.
- Cook the shrimp fast:
- Heat your skillet over medium-high heat until a drop of water sizzles on contact, then add the shrimp. Cook for 2 to 3 minutes per side until they turn pink and feel firm to the touch, not rubbery or soft.
- Build the sauce:
- In a small bowl, whisk mayonnaise, lime juice, sriracha, honey, and soy sauce until it's smooth and creamy, tasting as you go to make sure the balance feels right to you.
- Assemble each cup:
- Lay your lettuce leaves on a platter, nestle warm shrimp into each one, then scatter carrots, cucumber, bell pepper, and green onions on top before anyone gets hungry.
- Finish and serve:
- Drizzle sauce over the cups or let people spoon it onto their own, scatter cilantro everywhere, and serve while the shrimp is still warm and the lettuce is still crisp.
Save The first time I served these, my grandmother watched someone make their own cup, customizing every ingredient, and said it was the first time she'd felt like the food was listening to her instead of the other way around. That stuck with me.
Making It Your Own
These cups are a canvas, not a rule. I've made them with grilled chicken when shrimp prices got steep, and with pan-fried tofu for friends who don't eat seafood. The sauce stays the same, the lettuce stays the same, but everything in between can shift depending on what your kitchen has and what your mood demands. The magic is in how simple it is to change without losing what makes them good.
The Sauce as a Secret Weapon
I learned early that the sauce is where all the flavor bonds happen. Without it, you have cold vegetables and warm shrimp, nice but separate. With it, everything becomes one thing. I make extra sauce almost every time because people want to dip, drizzle, and taste it alone. The lime juice is doing the lifting here, cutting through the richness of the mayo and making everything taste brighter than it has any right to.
Timing and Temperature
Cold lettuce meeting warm shrimp is not an accident, it's the whole point. The temperature contrast wakes up your mouth and makes you want another bite immediately. If you're cooking ahead, keep the shrimp warm and the lettuce cold, and don't assemble until people are ready to eat, because soggy cups are nobody's favorite.
- Get everything prepped before you turn on the heat, because shrimp waits for no one.
- Taste the sauce and adjust the heat level to your table, not to the recipe.
- Serve lettuce cups right away while the contrast between cold and warm is still alive.
Save These cups remind me that sometimes the most satisfying meals are the ones where everyone builds their own story. There's something generous about handing people the pieces and letting them decide what they want.
Recipe FAQ
- → How do I prevent shrimp from becoming rubbery?
Cook shrimp over medium-high heat just until they turn pink, usually 2-3 minutes per side, to keep them tender and juicy.
- → Can I substitute the lettuce for something else?
Butter or iceberg lettuce works best for crisp wraps, but cabbage leaves or collard greens make great alternatives.
- → How spicy is the dish and can it be adjusted?
The sriracha adds moderate heat, but you can easily reduce or omit it to suit your spice preference.
- → What are good side dishes to serve alongside?
Light Asian-inspired sides like steamed jasmine rice or a simple cucumber salad complement the flavors well.
- → How should the sauce be stored if made ahead?
Keep the sauce refrigerated in an airtight container for up to 3 days; stir well before serving.