Past Recipes
Crispy Shrimp Lettuce Wraps

Crispy Shrimp Lettuce Wraps with Sriracha Mayo and Pickled Onion

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Recipe Details


Coating shrimp in a traditional tempura batter gives them a crispy, lighter-than-air crust that’s so addictive you may never use another batter. A touch of Old Bay adds just the right combo of smoky, spicy, and sweet. We pile the shrimp into fresh lettuce leaves with slaw and quick-pickled red onions for crunch on crunch on crunch in every bite.


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 760
  • Protein 26g
  • Total Carb 75g
  • Total Fat 38g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • jasmine rice
    1/2 cup
    jasmine rice
  • lime
  • head Boston lettuce
    head Boston lettuce
  • red onion
    red onion
  • rice wine vinegar
    1/4 cup
    rice wine vinegar
  • mayonnaise
    2 ounces
  • Sriracha
    2 packets
  • shrimp
    10 ounces
  • rice flour
    1/2 cup
    rice flour
  • Old Bay spice mix
    2 teaspoons
    Old Bay spice mix
  • 12-ounce can seltzer water
    12-ounce can seltzer water
  • shredded green cabbage
    3/4 cup
    shredded green cabbage
  • shredded red cabbage
    3/4 cup
    shredded red cabbage

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 12" large nonstick pan


Cooking Steps

  1. Cook rice

    Cook rice

    In a small pot, combine rice, 1 cup water, and ¼ teaspoon salt and bring to a boil over high heat. Stir once, reduce heat to medium low, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, if you have a zester and want to infuse the rice with more flavor, rinse and zest up to ½ lime and set zest aside. Halve lime. Rinse lettuce, pat dry with paper towel, and separate large leaves for wraps (you'll need at least 3 per person—if you have extra, double up your wraps!). Peel onion, halve, and thinly slice 1 half; save remainder for another recipe.

  3. Make slaw and Sriracha mayo

    Make slaw and Sriracha mayo

    Place sliced onion in a small bowl, pour over rice wine vinegar, and set aside to pickle until ready to serve. In a large bowl, whisk together half of mayonnaise, juice of ½ lime, ⅛ teaspoon salt, and pepper as desired. Add slaw mix to bowl with dressing and toss to coat. Add Sriracha to container with remaining mayonnaise and stir to combine. Set Sriracha mayo aside until ready to serve.

  4. Prepare tempura batter

    Prepare tempura batter

    Pat shrimp dry with paper towel. In a large bowl, whisk together rice flour, Old Bay, ½ cup seltzer, and ¼ teaspoon salt to make tempura batter. Save remaining seltzer for a pre-dinner cocktail.

  5. Fry shrimp

    Fry shrimp

    In a large nonstick pan, heat enough canola oil to reach about 1 inch up sides of pan over medium-high heat. Add shrimp to bowl with batter and toss gently to coat. When oil is shimmering, use tongs or a fork to add shrimp to pan, letting excess batter drip off. Working in batches, fry shrimp, stirring occasionally, until crisp and golden brown, 3-5 minutes. Transfer shrimp to a  paper towel–lined plate to drain.

  6. Plate shrimp lettuce wraps

    Plate shrimp lettuce wraps

    Stir lime zest into rice, if using. Drain pickled onions, discarding pickling liquid. Divide lettuce leaves between serving plates. Top with rice, slaw, shrimp, and pickled onions. Drizzle over Sriracha mayo. Cut remaining lime into wedges and serve with wraps. Dig in!

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