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5 from 14 votes

Shrimp Lettuce wraps w/ Sweet Chili Mayo

Shrimp lettuce wraps with sweet chili mayo. It's short on prep time but big on flavors. The sauce consists of sweet chili and mayonnaise, coleslaw mix, red onions, rice vinegar, sesame oil and lime juice. A great go-to crunchy and refreshing and quick shrimp recipe. Brace yourself because these are amazingly good!
Course Appetizer, Dinner, Lunch
Cuisine American, Asian American
Keyword lettuce wraps, shrimp appetizers, shrimp lettuce wraps, shrimp wraps
Prep Time 8 minutes
Cook Time 6 minutes
Total Time 14 minutes
Servings 5 people
Author April Boller Wright


Sweet chili mayo mixture

  • 1 cup shredded cabbage mixture from a bag of coleslaw
  • juice of one lime
  • 1 tsp rice vinegar unseasoned kind
  • ¼ cup fresh cilantro and more for garnish
  • 1 tbsp diced red onions
  • 2 tbsp sweet chili sauce
  • 2 tbsp mayonnaise
  • ½ tsp sesame oil
  • salt and pepper for taste


  • 12 oz shrimp frozen, deveined and tail off, thawed
  • 1 tbsp cornstarch
  • vegetable oil
  • salt and pepper for taste
  • 1 head of lettuce I used butter lettuce
  • 2 tbsp vegetable oil or olive oil. add more as needed


  • Add the cabbage mixture, cilantro, lime juice, rice vinegar, sesame oil and red onion to a bowl and mix to combine. Set to the side.  
  • To prepare the shrimp, pat dry.  Season with salt and pepper. Add the cornstarch to the bowl of shrimp. Stir to coat.
  • Add vegetable oil to a skillet over medium high heat. Cook the shrimp on each side for about 3-4 minute or until it turns pink. DO NOT move the shrimp around or it won't crisp up. To the bowl with the cabbage mixture, add the sweet chili sauce and the mayonnaise. Mix to combine. 
  • Drain shrimp on paper towel then toss the shrimp into the bowl with the cabbage mixture. Season with a bit of salt and pepper. Spoon some of the shrimp mixture to the center of the lettuce leaf. Garnish with cilantro if you like and serve. 



There are a number of ways you can spice up this shrimp lettuce wraps to make it your own!

  • Try wrapping with cabbage instead of lettuce, use broccoli slaw instead of coleslaw, add some additional veggies such as carrots, or change up the sauce!
  • To make it low carb you can swap the sweet chili sauce for sriracha sauce.
  • I also love to eat the leftover shrimp mixture as a salad the next day so that's an option too. You won't even miss the lettuce. 
  • Store leftovers in an airtight container and refrigerate for up to a day. 
Note: Make sure you pat the shrimp dry. If not, they shrimp won't crisp up.
Sometimes when I'm in a rush I don't do a very good job with patting them down.
The last picture in the body of the post  is what the shrimp looks like if you don't pat dry...Still pretty amazing.