Crispy Thai Basil Shrimp Lettuce Cups with Peanut Lime Drizzle

These vibrant lettuce cups combine crispy shrimp with aromatic Thai basil and a tangy peanut-lime sauce. Perfect for light meals or entertaining, this recipe layers textures and bold flavors in every bite. Gluten-free and easily adaptable for dietary needs.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1/3 cup cornstarch
• 2 tbsp avocado oil
• 1/2 cup fresh Thai basil leaves
• 1/4 cup chopped scallions
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 8-10 butter lettuce leaves
• 1/4 cup creamy peanut butter
• 3 tbsp lime juice
• 2 tbsp soy sauce (or tamari)
• 1 tbsp honey
• 1 tsp sriracha
• 2 tbsp crushed peanuts
• Lime wedges for serving

Instructions

1. Pat shrimp dry and toss with cornstarch until lightly coated.
2. Heat oil in skillet over medium-high. Cook shrimp 2-3 minutes per side until golden and crisp. Remove and set aside.
3. In same pan, sauté garlic and ginger 30 seconds. Add Thai basil and scallions, cook 1 minute.
4. Whisk peanut butter, lime juice, soy sauce, honey, and sriracha in a bowl. Thin with 1-2 tbsp water if needed.
5. Arrange lettuce leaves on platter. Divide shrimp mixture among cups.
6. Drizzle peanut sauce generously over shrimp.
7. Garnish with crushed peanuts and extra basil.
8. Serve immediately with lime wedges.

Chef's Note

For extra-crispy shrimp, dust with cornstarch just before cooking and avoid overcrowding the pan.

Make-Ahead Tips

Store components separately: cooked shrimp (2 days), sauce (5 days), washed lettuce (1 day). Assemble just before serving.

Substitutions

Almond butter for peanut allergies, coconut aminos for soy-free, maple syrup for vegan.