Shawarma-Spiced Shrimp Lettuce Wraps with Garlic Sauce and Pickled Onions

These lettuce wraps are all about texture and flavor. Crisp lettuce cups cradle spiced shrimp, tangy pickled red onions and a creamy garlic sauce, finished with crunchy almonds and a kick of hot sauce. It’s a light but satisfying meal that comes together in just 30 minutes.

The shawarma spice blend adds warm, aromatic notes that pair perfectly with the shrimp. A quick microwave pickle transforms the onion and the garlic white sauce is ready in seconds. Serve with lemon wedges for a bright finish.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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 all produce. Halve, peel and thinly slice half the red onion; finely dice the remaining half. Quarter the lemons. Trim the root end from the lettuce and separate the leaves. Dice the tomato.
2. In a small microwave-safe bowl, combine the sliced onion, juice from one lemon, ½ teaspoon sugar, salt and pepper. Microwave for 30 seconds, then set aside to pickle, stirring occasionally. In another small bowl, mix the sour cream, mayonnaise, ¾ teaspoon garlic powder and a squeeze of lemon juice. Season the white sauce with salt and pepper.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the diced onion and a pinch of salt; cook, stirring, until slightly softened, about 2-3 minutes. Add the shrimp, Shawarma Spice Blend and remaining garlic powder; season generously with salt and pepper. Cook, stirring, until the shrimp are pink and cooked through, 4-6 minutes. Stir in the chicken stock concentrates and ¼ cup water, then reduce heat to medium-low. Simmer, scraping up any browned bits, until slightly thickened, 1-2 minutes. Taste and adjust seasoning if needed.
4. Divide the lettuce leaves among plates. Fill with the shrimp mixture, diced tomato and as much pickled onion as you like (drain first). Drizzle with the white sauce and hot sauce, then sprinkle with sliced almonds. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of shrimp?

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

What can I substitute for shawarma spice blend?

Mix equal parts cumin, coriander, paprika, turmeric and a pinch of cinnamon or allspice.

How do I keep the lettuce wraps from getting soggy?

Pat the lettuce leaves dry and fill just before serving. You can also use sturdy leaves like romaine.