I’ve been obsessed with these shrimp salad lettuce wraps lately because they’re light, refreshing, and come together in about 15 minutes! The combination of tender steamed shrimp and creamy avocado makes every bite feel indulgent without being heavy. They’re perfect for a quick lunch or when you want something satisfying but not too filling on a warm day.
| Preparation Time | 15-20 minutes |
| Cooking Time | 0 minutes |
| Total Time | 15-30 minutes |
| Level of Difficulty | Easy |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 20-24 g
- Fat: 32-36 g
- Carbohydrates: 14-18 g
Ingredients
For the wraps:
- 2 heads romaine lettuce (use inner leaves only)
- 1 handful arugula
- 1 lemon
- 1/4 cup fresh dill (sprigs for garnish)
For the shrimp salad:
- 6.5 oz shrimp (steamed and diced)
- 1/2 cup celery (finely diced)
- 1/2 cup carrot (finely diced)
- 1/2 cup cucumber (cubed)
- 3.5 oz avocado (diced)
- 2 tablespoons green onions (thinly sliced)
- 1/4 cup mayonnaise
- 1 garlic clove (minced)
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon celery salt
- 1/8 teaspoon cayenne
- 1/4 teaspoon smoked paprika
- 8 dashes tabasco sauce
- 8 dashes worcestershire sauce
- 1/2 lemon (juiced)
- salt to taste
Step 1: Prepare the Lettuce Leaves
- 2 heads romaine lettuce
Separate the inner leaves from 2 heads of romaine lettuce and soak them in ice water for 5 minutes to crisp them up and make them pliable for wrapping.
After soaking, spin them dry in a salad spinner or pat them thoroughly with paper towels to remove excess moisture—this prevents the wraps from becoming soggy.
Set the dried leaves aside on a clean kitchen towel.
Step 2: Prepare the Vegetables and Aromatics
- 1/2 cup celery
- 1/2 cup carrot
- 1/2 cup cucumber
- 1 garlic clove
- 2 tablespoons green onions
Finely dice the celery, carrot, and cucumber into uniform small pieces so they distribute evenly throughout the salad and fit neatly into the lettuce wraps.
Mince the garlic clove and thinly slice the green onions.
I like to keep the vegetable pieces small and consistent in size—it not only looks more refined but also ensures every bite has all the flavors and textures together.
Set all prepped vegetables aside in separate small bowls.
Step 3: Make the Shrimp Salad Base
- 6.5 oz shrimp
- prepped vegetables from Step 2
- 1/4 cup mayonnaise
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon celery salt
- 1/8 teaspoon cayenne
- 1/4 teaspoon smoked paprika
- 8 dashes tabasco sauce
- 8 dashes worcestershire sauce
- 1/2 lemon
- salt to taste
In a medium bowl, combine the steamed diced shrimp with the prepped vegetables from Step 2 (celery, carrot, cucumber, garlic, and green onions).
Add the mayonnaise, Dijon mustard, celery salt, cayenne, smoked paprika, Tabasco, and Worcestershire sauce.
Squeeze in the juice from 1/2 lemon and mix everything together gently but thoroughly until well combined.
Taste and add salt as needed to your preference.
I find that a little extra lemon juice at the end brightens everything up, so don't be shy with the citrus.
Step 4: Assemble the Wraps
- dried romaine lettuce leaves from Step 1
- shrimp salad from Step 3
- 3.5 oz avocado
Lay out a prepared romaine leaf on a clean surface and spoon about 2-3 tablespoons of shrimp salad into the center, leaving enough room on the sides to fold or wrap.
Divide the diced avocado among the wraps and distribute it over the shrimp salad—adding it at the end prevents it from getting bruised or oxidized.
Arrange the finished wraps on a serving platter.
Step 5: Garnish and Serve
- 1/4 cup fresh dill
- 1/4 teaspoon smoked paprika
- 1 lemon
Sprinkle fresh dill sprigs and a pinch of smoked paprika over the top of each wrap for color and fresh flavor.
Cut the remaining lemon into wedges and place them on the platter for guests to squeeze over their wraps as desired.
Serve immediately while the lettuce is still crisp and cold.
Homemade Shrimp Salad Lettuce Wraps
Ingredients
Method
- Separate the inner leaves from 2 heads of romaine lettuce and soak them in ice water for 5 minutes to crisp them up and make them pliable for wrapping. After soaking, spin them dry in a salad spinner or pat them thoroughly with paper towels to remove excess moisture—this prevents the wraps from becoming soggy. Set the dried leaves aside on a clean kitchen towel.
- Finely dice the celery, carrot, and cucumber into uniform small pieces so they distribute evenly throughout the salad and fit neatly into the lettuce wraps. Mince the garlic clove and thinly slice the green onions. I like to keep the vegetable pieces small and consistent in size—it not only looks more refined but also ensures every bite has all the flavors and textures together. Set all prepped vegetables aside in separate small bowls.
- In a medium bowl, combine the steamed diced shrimp with the prepped vegetables from Step 2 (celery, carrot, cucumber, garlic, and green onions). Add the mayonnaise, Dijon mustard, celery salt, cayenne, smoked paprika, Tabasco, and Worcestershire sauce. Squeeze in the juice from 1/2 lemon and mix everything together gently but thoroughly until well combined. Taste and add salt as needed to your preference. I find that a little extra lemon juice at the end brightens everything up, so don't be shy with the citrus.
- Lay out a prepared romaine leaf on a clean surface and spoon about 2-3 tablespoons of shrimp salad into the center, leaving enough room on the sides to fold or wrap. Divide the diced avocado among the wraps and distribute it over the shrimp salad—adding it at the end prevents it from getting bruised or oxidized. Arrange the finished wraps on a serving platter.
- Sprinkle fresh dill sprigs and a pinch of smoked paprika over the top of each wrap for color and fresh flavor. Cut the remaining lemon into wedges and place them on the platter for guests to squeeze over their wraps as desired. Serve immediately while the lettuce is still crisp and cold.