Vietnamese Shrimp Lettuce Wraps Recipe
Vietnamese-style Shrimp Lettuce Wraps with Nuoc Cham, a light and refreshing appetizer, perfect for hot summer days. Flavorful, healthy and low in carbs and calories.
How to Make the Best Vietnamese Shrimp Lettuce Wraps
These Vietnamese Shrimp Lettuce Wraps are the ultimate light and refreshing appetizer for warm weather gatherings. Crisp butter lettuce cups cradle succulent prawns, fresh vegetables, and aromatic herbs, all brought together with the bright, tangy flavors of traditional Nuoc Cham dipping sauce.
What makes these wraps so special is the combination of textures and flavors—the crunch of fresh vegetables, the tender bite of perfectly cooked shrimp, and the fragrant notes of mint, basil, and cilantro. The creamy avocado adds richness without weighing down this healthy, low-carb dish that’s as beautiful to look at as it is delicious to eat.
Whether you’re hosting a summer party or looking for a light dinner option, these lettuce wraps come together in just 20 minutes and are sure to impress. They’re perfect for customizing based on your preferences—add more herbs, switch up the vegetables, or adjust the heat level in your Nuoc Cham to make them your own.
Vietnamese Shrimp Lettuce Wraps
Vietnamese-style Shrimp Lettuce Wraps with Nuoc Cham, a light and refreshing appetizer, perfect for hot summer days. Flavorful, healthy and low in carbs and calories.
Ingredients
Lettuce Wraps
Instructions
Preparation
- Make Nuoc Cham. Stir sugar into lime juice, then add the rest of the ingredients. Garnish with a few herbs and a couple of slices of fresh chili.
- Assemble wraps. Arrange butter lettuce leaves on a platter. Distribute prawns on each leaf. Add a slice of avocado and divide the veggies among each leaf.
- Sprinkle liberally with fresh herbs and scallions and a light sprinkling of kosher salt.
- Serve immediately with Nuoc Cham.
Notes
- If prawns are very small, use two per wrap.
- Feel free to customize the vegetables based on what you have available.
- The Nuoc Cham sauce can be made ahead and refrigerated for up to a week.
