Thai Mini Shrimp Lettuce Wraps

Thai Mini Shrimp Lettuce Wraps

These bite-sized shrimp lettuce wraps are just perfect for an appetizer or finger food for a party, providing a burst of Thai flavors with a squeeze of lime.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Place coconut in a dry wok or frying pan set over medium-high heat. Stir continually until it turns light golden-brown and is fragrant. Immediately transfer toasted coconut to a bowl and set aside.
  3. Step 3

    Whether you're using fresh or frozen baby shrimp, make sure they are well-drained (gently squeeze out any excess water with your hands). If using larger shrimp, chop them up into small pieces. Place the shrimp in a mixing bowl.
  4. Step 4

    Add shrimp to mixing bowl. Add most of the ground or finely chopped peanuts to bowl, reserving 1 tablespoon for garnish. Add fish sauce, spring onions, garlic, galangal or ginger, chile, chili powder, and sugar. Stir or toss everything together well.
  5. Step 5

    Add coconut milk and gently stir again. Finally, add toasted coconut, reserving 1 tablespoon for garnish. Stir again.
  6. Step 6

    To assemble, chop off the tops of 12 romaine lettuce leaves (3- to 4-inch pieces) and set on a platter.
  7. Step 7

    Scoop 1 heaping tablespoon of shrimp mixture onto each leaf. Top each one with a sprinkling of reserved ground peanuts and toasted coconut.
  8. Step 8

    Add a final sprinkling of fresh cilantro and serve with lime wedges.