Zesty, lightly spicy shrimp tossed in a tangy Thai chili–lime dressing and served crisp in cool butter lettuce cups with crunchy cashews and fresh herbs.
Bright, Handheld Thai Shrimp Cups
Zesty shrimp dressed in a Thai chili–lime vinaigrette make these lettuce cups an impossibly quick, fresh weeknight dinner or party-ready appetizer.
If you want dinner that feels like a small celebration but takes almost no time, these Thai chili lime shrimp lettuce cups deliver. The shrimp cook in minutes, the butter lettuce provides a cool, crisp cradle, and every bite hits bright citrus, a snap of heat, and a little crunch. They’re the kind of meal that cleans the pantry and still looks like you made an effort.
The dressing is where this comes alive: avocado oil for silk, coconut aminos and fish sauce for savory depth, lime juice and zest for ping, and a touch of honey to tame the heat from minced red Thai chili. Fresh garlic and ginger tie it all together. Toss just half the dressing with the shrimp and let them sit 8–10 minutes so the flavors cling, then reserve the rest to spoon over the assembled cups for an extra hit of tang.
Texture is the fun part — cool, thinly sliced cucumber and shredded carrot add a refreshing crunch, chopped cashews lend a buttery snap, and a scattering of cilantro and green onion brightens each bite. Because the shrimp are cooked hot and quick, they keep their snap instead of turning rubbery; patting them dry before you dress them helps them caramelize and pick up flavor faster.
These are ideal for a fast paleo-friendly dinner, an easy make-ahead appetizer (make the dressing a day ahead), or a build-your-own platter at a casual gathering. Swap the shrimp for scallops or quick-seared chicken if you like, but whatever protein you choose, keep the dressing — it’s the reason everyone will keep coming back for one more cup.
Ingredients
How to Make Thai Chili Lime Shrimp Lettuce Cups
- Pat shrimp dry and set in a bowl; reserve a little space to toss with the sauce later.
- Make the dressing by whisking together avocado oil, coconut aminos, fish sauce, lime juice, lime zest, honey, minced garlic, grated ginger, and finely minced red Thai chili in a small bowl.
- Pour half the dressing over the shrimp, toss to coat, and let sit 8–10 minutes to marinate while you prepare the vegetables.
- Thinly slice the cucumber, shred the carrot, chop the cilantro and green onion, and roughly chop the cashews; separate butter lettuce into individual cups and keep chilled.
- Heat a large skillet over medium-high heat until hot, add the marinated shrimp in a single layer and cook 1.5–2 minutes per side (shrimp should be opaque and just curled); transfer to a bowl and toss with the remaining dressing.
- To assemble, spoon 3–4 shrimp into each butter lettuce cup, add a few cucumber slices and shredded carrot, sprinkle with chopped cashews, cilantro and sliced green onion.
- Serve immediately with extra lime wedges on the side for squeezing and, if desired, a small extra drizzle of coconut aminos for saltiness.
Recipe Card
Thai Chili Lime Shrimp Lettuce Cups
Zesty, lightly spicy shrimp tossed in a tangy Thai chili–lime dressing and served crisp in cool butter lettuce cups with crunchy cashews and fresh herbs.
- Prep
- 15 min
- Cook
- 8 min
- Servings
- 4
Ingredients
Instructions
- Pat shrimp dry and set in a bowl; reserve a little space to toss with the sauce later.
- Make the dressing by whisking together avocado oil, coconut aminos, fish sauce, lime juice, lime zest, honey, minced garlic, grated ginger, and finely minced red Thai chili in a small bowl.
- Pour half the dressing over the shrimp, toss to coat, and let sit 8–10 minutes to marinate while you prepare the vegetables.
- Thinly slice the cucumber, shred the carrot, chop the cilantro and green onion, and roughly chop the cashews; separate butter lettuce into individual cups and keep chilled.
- Heat a large skillet over medium-high heat until hot, add the marinated shrimp in a single layer and cook 1.5–2 minutes per side (shrimp should be opaque and just curled); transfer to a bowl and toss with the remaining dressing.
- To assemble, spoon 3–4 shrimp into each butter lettuce cup, add a few cucumber slices and shredded carrot, sprinkle with chopped cashews, cilantro and sliced green onion.
- Serve immediately with extra lime wedges on the side for squeezing and, if desired, a small extra drizzle of coconut aminos for saltiness.
Nutrition
- Carbohydrates
- 7
- Saturated Fat
- 1
- Sodium
- 650
- Fiber
- 1.5
- Unsaturated Fat
- 8
- Protein
- 27
- Fat
- 9
- Cholesterol
- 220
- Trans Fat
- 0
- Calories
- 230
- Sugar
- 1.5