Sweet and Spicy Shrimp Lettuce Wraps with Sesame Slaw

These sweet and spicy shrimp lettuce wraps are the perfect quick dinner when you’re craving something fresh and flavorful. Tender shrimp are coated in a bold sauce made with bulgogi and gochujang, then piled into crisp lettuce cups with a tangy sesame slaw. The combination of spicy, sweet and crunchy textures is absolutely irresistible.

Ready in just 15 minutes, this recipe is ideal for busy weeknights. The slaw comes together in the microwave and the shrimp cook in a single pan. Top with scallions, sesame seeds and a drizzle of hot sauce for a meal that’s as fun to eat as it is delicious.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

0.5 ounce Gochujang SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Halve the lime. Trim the root end from the lettuce and separate the leaves.
2. Pat shrimp dry with paper towels. Season all over with garlic powder, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp in a single layer and cook, stirring occasionally, until pink and cooked through, 4-6 minutes. In the last 30 seconds, add scallion whites and stir to combine.
3. In a medium microwave-safe bowl, combine the red cabbage and carrot mix, 1 teaspoon sugar and the juice from the lime. Season with salt and pepper. Microwave until slightly softened, 30-60 seconds.
4. Reduce heat under the pan to medium-low. Stir in bulgogi sauce, gochujang sauce and 2 tablespoons water. Cook, stirring frequently, until the sauce has thickened and coats the shrimp, 1-2 minutes. If the sauce is too thick, add splashes of water until desired consistency.
5. Add the sesame dressing and half the sesame seeds to the bowl with the cabbage and carrot mixture. Toss to combine.
6. Divide lettuce leaves between plates. Fill with the sesame slaw. Top with the shrimp and any remaining sauce from the pan. Garnish with scallion greens and the remaining sesame seeds. Drizzle with hot sauce to taste. Serve immediately.

Recipe Tips

FAQ

Can I use chicken instead of shrimp?

Yes, you can substitute chicken. Cut it into bite-sized pieces and cook until browned and cooked through, about 4-6 minutes.

What can I use instead of bulgogi sauce?

You can substitute with a mix of soy sauce, brown sugar, garlic and sesame oil, but the flavor will be slightly different.

How do I store leftovers?

Store the shrimp and slaw separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving.