Peanut and Calabrian Chili Shrimp Lettuce Wraps Recipe
Peanut and Calabrian Chili Shrimp Lettuce Wraps are a vibrant and flavorful dish combining succulent shrimp sautéed with spicy Calabrian chili and creamy peanut butter sauce. Served on crisp butter lettuce or romaine leaves, these wraps make for a light yet satisfying meal with a perfect balance of heat, tang, and nutty richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 lettuce wraps
- Category: Appetizer
- Method: Stovetop
- Cuisine: Fusion - Asian-inspired
- Diet: Halal
Ingredients
Sauce Ingredients
- 3 Tbsp rice vinegar
- 2 Tbsp chunky peanut butter
- 1 Tbsp chopped Calabrian chili peppers
- 1 Tbsp sesame oil
- 1 Tbsp soy sauce
Cooking Ingredients
- 2 Tbsp olive oil
- 1 lb raw shrimp, peeled, deveined, tails removed
Other Ingredients
- 1 cup white rice (measured dry)
- 2 scallions, sliced (white and green parts separated)
- 12 butter lettuce leaves or 6 halved romaine leaves, for wrapping
Instructions
- Cook the Rice: Rinse 1 cup of white rice under cold water until water runs clear. Cook the rice according to package instructions or using a rice cooker. Once done, fluff with a fork and set aside to keep warm.
- Prepare the Sauce: In a medium bowl, whisk together 3 tablespoons rice vinegar, 2 tablespoons chunky peanut butter, 1 tablespoon chopped Calabrian chili peppers, 1 tablespoon sesame oil, and 1 tablespoon soy sauce until smooth and well combined.
- Cook the Shrimp: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the white parts of the scallions and sauté for about 1 minute until fragrant. Add the peeled and deveined shrimp and cook for about 2-3 minutes on each side, or until shrimp turn pink and opaque.
- Toss Shrimp with Sauce: Reduce the heat to low and pour the prepared peanut and Calabrian chili sauce over the cooked shrimp in the skillet. Toss to coat the shrimp evenly with the sauce and cook for an additional 1-2 minutes until heated through.
- Assemble Lettuce Wraps: Lay out the butter lettuce or halved romaine leaves on a serving platter. Spoon a small amount of cooked rice onto each leaf, followed by the saucy shrimp. Garnish with the sliced green parts of the scallions.
- Serve: Serve the lettuce wraps immediately as a light appetizer or main dish, allowing diners to fold and eat by hand.
Notes
- Chunky peanut butter adds a pleasant texture, but smooth peanut butter can also be used.
- Adjust the amount of Calabrian chili peppers to taste depending on your spice preference.
- For a gluten-free version, use tamari or a gluten-free soy sauce alternative.
- Butter lettuce offers a softer wrap, while romaine provides a crunchier, sturdier base.
