Thai

Easy · Room Temperature

Fresh Shrimp and Herb Lettuce Wraps

Delicate poached shrimp tossed with bright herbs and crisp vegetables, wrapped in cool lettuce cups and finished with a zesty lime-soy dipping sauce.

Recipe by

Linh Nguyen

The Pho Whisperer

Prep

20 min

Cook

5 min

Rest

5 min

Total

30 min

Method

Prepare Fresh Components

Separate and wash the lettuce leaves carefully, patting them dry. Set aside the crispest cups.

Julienne the cucumber and carrots into thin matchsticks. Slice the scallions thinly on the diagonal.

Gently tear the basil, cilantro, and mint leaves. Do not chop — tearing preserves their oils and texture. Combine in a small bowl.

Cook the Shrimp

Bring a medium pot of water to a gentle simmer. Add the ginger and 1 clove of garlic.

Season the water with a pinch of salt. Add the shrimp and poach for 2-3 minutes until they turn pink and curl.

Drain immediately and transfer shrimp to a bowl of ice water to stop cooking. Once cool, drain and pat dry.

Chop the cooked shrimp into bite-sized pieces. Fold in half of the herb blend and a drizzle of olive oil. Season lightly with salt.

Make the Dipping Sauce

In a small bowl, combine soy sauce with the juice of 2 limes and olive oil.

Finely mince the remaining garlic and stir into the sauce.

Season with black pepper and a tiny pinch of salt. Taste and adjust — the sauce should be bright, salty, and tangy.

Assemble the Wraps

Lay out the lettuce cups on a serving platter. Arrange the julienned cucumber and carrots in neat lines.

Place the herb-blessed shrimp in the center of each lettuce cup.

Scatter remaining fresh herbs over the top. Drizzle with extra lime juice.

Serve immediately with the dipping sauce on the side — let each eater customize their wrap with a dunk into the bright, salty-tangy sauce.

Nutri-Score

Excellent balance

A–E · lower is better · score -5

Calories

275

per serving

High in protein · 34gLow sugar · 5gLow saturated fat · 1g

Protein

34g

Carbs

22g

Fat

Sat. fat

Fiber

Sugar

Sodium

980mg

Gluten FreeDairy FreeLow CarbPescatarianPaleoHeart HealthyLow SodiumDiabetes FriendlyHigh ProteinWeight ManagementLow Calorie

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

Very high impact

A–E · lower is better · includes estimates

kg CO₂e

3.4

per serving

ECarbonBEU all-round· carbon sets the grade

Water

21m³

Land

39Pt

Runoff

1.0g P

Shrimp drives 89% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

CrispTenderFresh

Aromas

HerbalCitrusPungentSavory

Kitchen Equipment

Primary Tool

Stockpot

Stockpot Chef Knife Cutting Board StrainerSmall BowlMeasuring Spoons Plastic Wrap Paper Towels

Counter FootprintSmall

Techniques

Poaching JulienneTossing

Safety & Storage

Allergen Warning

Shellfish allergen: shrimp is a crustacean. Individuals with shellfish allergies must avoid this dish entirely.
Soy and gluten allergen: use tamari or coconut aminos as a wheat-free alternative if needed. Always verify labels on soy sauce products.

Cooking Temperature

Poach shrimp until internal temperature reaches 145°F (63°C) for food safety. Pink color and firm texture indicate doneness.

Cross Contamination

Use separate cutting boards, utensils, and plates for raw shrimp to prevent cross-contamination with ready-to-eat vegetables and herbs.

Handling

Keep shrimp cold until cooking. Do not leave at room temperature for more than 2 hours total preparation time.

High Risk Population

Pregnant individuals, young children, elderly, and immunocompromised persons should only consume fully cooked shrimp. Avoid raw or undercooked shellfish.

Storage

Refrigerate assembled wraps at 40°F (4°C) or below. Consume within 24 hours or discard. The dish contains no preservatives and perishable ingredients.

Shelf Life

Fresh herb blend and poached shrimp should be consumed same day. Extended storage degrades texture and increases pathogen risk.

Pro Tips

Technique

Poach the shrimp just until they curl and turn opaque—about 2-3 minutes in barely simmering water with ginger and garlic. Overcooked shrimp become rubbery, and we want them to melt against the fresh herbs like a whisper.

Substitution

If butter lettuce is unavailable, crisp buttery leaves of romaine or small tender iceberg wedges work beautifully. The key is coolness and cup shape—something that holds the filling without tearing.

Presentation

Set out all components family-style: lettuce cups on one side, herb bowls arranged like a palette, shrimp in the center. Let each person build their own wrap and dunk it themselves—this participation is where the magic lives.

From the chef

In Saigon, we say a great dish begins before the stove—when you choose your herbs with care and arrange them like an offering. These lettuce wraps carry that spirit: delicate shrimp poached just until they turn pink, then cradled in cool butter lettuce and finished tableside with bright lime-soy and torn herbs. The eater becomes the chef here, dunking each wrap into the sauce, tasting the ocean and the garden together. It is lightness, it is freshness, it is the promise of morning at a street stall made manifest on your plate.

Linh NguyenThe Pho Whisperer

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TagsFreshNo Cook SauceLightHerb ForwardQuick

AllergensShellfishSoyGluten

Source: generated · June 10, 2026