Make this Sweet and Sour Shrimp Lettuce Wraps recipe in less than 30 minutes. Sauté shrimp in a simple sweet and sour sauce and serve on lettuce wraps for a quick and healthy meal.
Make super flavorful shrimp in one pan
Sweet and sour shrimp lettuce wraps are the ultimate weeknight dinner. They are easy to make, healthy and come together in just one pan.
Make a homemade sweet and sour sauce with fridge staples. Then, quickly cook some shrimp and toss them in the sweet and sour sauce.
I also mix some toasted cashew into the shrimp and sauce for extra crunch, but they are optional. Serve them on fresh butter lettuce with thinly sliced scallions for a meal that will feel extra fancy.
I love to serve these sweet and sour shrimp on butter lettuce for a quick and healthy meal. you can also serve them on a bed of rice with raw sliced cucumber for extra crunch.
You can even place the rice inside of the lettuce wraps to make the meal heartier and more filling.
- Soy sauce
- Rice vinegar
- Grated ginger
- Raw cashews
- Large shrimp, peeled and deveined with tail off
- Green onion
- Butter lettuce
I find that large shrimp are best for this recipe, but you could really use any size. If you use very tiny shrimp it will effect the cook time because they will cook very quickly.
If you want to use frozen shrimp, please defrost them completely before using them. You can defrost them quickly in cold water.
The raw cashews are definitely optional, but they add a nice crunch to the dish. You could always replace them with a different kind of raw nut like walnuts.
If you do not have butter lettuce, you can use iceberg lettuce, romaine lettuce or bibb lettuce to make the wraps.
How to make sweet and sour shrimp lettuce wraps
Step 1: Prepare sweet and sour sauce
To begin, prepare a simple sweet and sour sauce. Whisk soy sauce, ketchup, rice vinegar, honey, grated ginger and sriracha together until an even mixture remains.
In a separate bowl mix cornstarch and water together into a smooth mixture and then whisk this mixture into the sauce.
Remove cashews from the skillet.
Then, heat a large nonstick skillet over medium heat and pour raw cashews in the skillet. Toast cashews for about 7 minutes tossing frequently to prevent burning.
Step 2: toast cashews and cook shrimp
Then, heat oil in the skillet over medium heat. When the oil is hot pour the shrimp into the skillet.
Cook shrimp for 30 seconds, flip and cook another 30 seconds. Increase heat to medium high and pour sauce into the skillet.
Step 3: Toss shrimp in sauce and serve
Toss to coat the shrimp as the sauce begins to bubble and thicken. Continue cooking shrimp for only 2-3 more minutes.
Shrimp will be fully cooked when they make a C shape. Be careful not to overcook the shrimp.
Finally, remove the skillet from heat and pour toasted cashew into the pan and toss to combine with shrimp and sauce.
Serve in lettuce cups with green onion.
Storage and reheating
This recipe is best enjoyed immediately after cooking. If you do have leftovers, allow to cool completely and then transfer to an airtight container.
Store in the fridge for up to 3 days. Gently reheat in a skillet on stovetop until the shrimp is warmed through.
Check out these other shrimp Recipes
- Mediterranean Shrimp Salad
- Bang Bang Shrimp Dip
- Grilled Shrimp and Corn Salad
- Shrimp Pesto Pasta Salad
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
- ¼ cup low sodium soy sauce
- 3 tbsp ketchup
- 3 tbsp rice vinegar
- 2 tbsp honey
- 2 tsp grated ginger
- 1 tsp sriracha
- 2 tbsp water
- ½ tbsp cornstarch
- ½ cup raw cashews
- 1 lb large raw shrimp (peeled, deveined and tail off)
- 1 tbsp oil
- ¼ cup sliced green onion
- 1 head of butter lettuce, iceberg lettuce or romaine lettuce
- Whisk soy sauce, ketchup, rice vinegar, honey, grated ginger and sriracha together to make a sauce. In a separate bowl mix cornstarch and water together into a smooth mixture and then whisk this mixture into the sauce.
- Heat a large nonstick skillet over medium heat and pour raw cashews in the skillet. Toast for about 7 minutes tossing frequently to prevent burning.
- Remove cashews from the skillet and heat oil over medium heat. When the oil is hot pour the shrimp into the skillet.
- Cook shrimp for 30 seconds, flip and cook another 30 seconds.
- Increase heat to medium high and pour sauce into the skillet. Toss to coat the shrimp as the sauce begins to bubble and thicken. Continue cooking shrimp for only 2-3 more minutes. Shrimp will be fully cooked when they make a C shape – careful not to overcook the shrimp.
- Remove from heat and pour toasted cashew into the pan and toss to combine with shrimp and sauce.
- Serve in lettuce cups with green onion.
- you can use any size shrimp, but cook time will vary based on the size
- If you cannot find butter lettuce you can use ice berg or romaine lettuce as cups for the shrimp
- serve over rice instead of lettuce wraps, if you prefer