Go Back

Sweet Thai Chili Shrimp Lettuce Wraps

These Sweet Thai Chili Shrimp Lettuce Wraps are the fresh, healthy flavor explosion you've been waiting for. They are the perfect clean dinner idea!
Course Hand Food, Main Course
Cuisine Asian
Prep Time 1 hour
Cook Time 4 minutes
Total Time 1 hour 4 minutes
Servings 8 wraps
Author Brewing Happiness


Pickled Daikon Radish and Carrots:

  • 2 carrots, julienned or cut into matchsticks
  • 2 daikon radishes, julienned or cut into matchsticks
  • 1 cup rice wine vinegar
  • 1 cup water
  • 1 teaspoon salt
  • 1 tablespoon maple syrup

Sweet Thai Chili Shrimp:

  • 1/2 pound peeled uncooked shrimp, peeled
  • 1/4 cup garlic chili sauce (sub Sriracha)
  • 1/2 cup maple syrup
  • 1/4 cup rice wine vinegar
  • 1 tablespoon corn starch

Lettuce Wraps:

  • 1 head butter lettuce
  • 1 avocado, sliced thin
  • 1/4 cup cilantro, chopped
  • 1/4 cup green onion, diced
  • 1/4 cup salted cashews


  1. In a large bowl (or jar) whisk (or shake) together your rice wine vinegar, water, salt and maple syrup. Add in your chopped carrots and daikon radishes, cover, and refrigerate for at least one hour and up to eight hours. (The longer you let them sit the more flavorful they will be.)
  2. In a medium bowl whisk together your garlic chili sauce, maple syrup, rice wine vinegar, and cornstarch. Add in shrimp, cover, and refrigerate for one to eight hours.
  3. When one to eight hours has passed, heat a skillet over medium-low heat. Add in shrimp and half of your marinade and cook your shrimp on each side for 1-2 minutes. Remove the shrimp from the heat and set aside.
  4. Drain your carrots and daikon radishes from the pickling liquid (you can save the liquid to pickle other things if you want!)
  5. Carefully tear your butter lettuce leaves from the head and layer them with two leaves. Divide your pickled carrots and daikon radish evenly between all lettuce wraps, add 2-3 shrimp to each wrap, and top with avocado slices, cilantro, green onion and salted cashews.
  6. EAT UP.