Sweet Chili Shrimp Lettuce Wraps with Candied Peanuts

These Sweet Chili Shrimp Lettuce Wraps are a perfect balance of sweet, spicy and savory, all wrapped up in crisp lettuce cups. The combination of tender shrimp, crunchy bell peppers and candied peanuts creates a delightful texture and flavor that will make this a go-to weeknight dinner.

Inspired by the vibrant flavors of East Asian cuisine, this recipe comes together quickly, making it ideal for busy evenings. The sweet chili sauce and soy glaze provide a sticky, tangy coating, while the candied peanuts add a satisfying crunch. Serve as a light main course or as an appetizer for a crowd.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Core, deseed and finely dice the bell pepper. Halve, peel and finely dice the onion. Trim the root end from the lettuce and separate the leaves. Quarter the lime. Finely chop the cilantro.
2. Heat a large nonstick pan over medium-high heat. Add peanuts, 1 teaspoon sugar and 2 tablespoons water. Cook, stirring constantly, until the water evaporates and the peanuts are coated and lightly toasted, about 3-5 minutes. Transfer to a small bowl and set aside. Wipe out the pan.
3. Heat a drizzle of oil in the same pan over medium-high heat. Add the diced bell pepper and onion; season with salt and pepper. Cook, stirring, until tender and lightly browned, 5-8 minutes. Transfer the vegetables to a plate. Heat another drizzle of oil in the pan. Add the shrimp; season with salt and pepper. Cook, stirring occasionally, until the shrimp are pink and cooked through, 3-4 minutes. Return the vegetables to the pan. Stir in the sweet soy glaze, sweet Thai chili sauce and 1 tablespoon butter. Cook, stirring, until everything is well coated and heated through, 2-3 minutes. Remove from heat and squeeze in lime juice to taste.
4. Divide the lettuce leaves among plates. Fill each leaf with the shrimp mixture. Garnish with the candied peanuts and chopped cilantro. Serve with remaining lime wedges on the side. Alternatively, set out the filling, peanuts, cilantro and lettuce separately for everyone to assemble their own wraps.

Recipe Tips

FAQ

Can I use a different protein instead of shrimp?

Yes, ground turkey, chicken or tofu would work well. Adjust cooking time as needed.

What can I substitute for sweet soy glaze?

Mix 3 tablespoons soy sauce with 1 tablespoon honey or brown sugar as a quick substitute.

How do I store leftovers?

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