Gochujang Shrimp Lettuce Wraps
Gochujang shrimp lettuce wraps is a fun alternative to chicken lettuce wraps. Spicy, cool, and crisp with each bite!
Why You Will Love This Recipe
These lettuce wraps are awesome on their own. The spiciness of the gochujang shrimp with the coolness of the vegetables is a perfect contrast in flavors and textures. But the real benefit is these things are super low calorie without sacrificing any flavor whatsoever.
Plus, the dish comes together in less than 30 minutes. It’s a perfect appetizer or main dish and it’s something we enjoy, especially in the warmer months when you’re wanting something light, quick, and tasty. All without heating up the house with a long cook.
We also have a very tasty Chicken Lettuce Wraps recipe which is similar but offers a more mild lettuce wrap. Take a look at that one if the gochujang is a bit too spicy for your taste.
About gochujang – If you are unfamiliar with this particular ingredient, let me tell you something. It’s amazing! It’s a fermented Korean chile sauce that brings some good heat and umami flavor. I’ve been putting this on so many things lately.
Check out our Smoked Spicy Korean Gochujang Chicken Legs and our Crispy Baked Asian Chicken Wings if you’re a fan of that particular spice. Bangers!
Ingredients Needed
There are no ingredients here that you won’t be able to find at your local grocery store. See the recipe card for the full ingredients and amounts.
How To Make Gochujang Shrimp Lettuce Wraps
Cut the green onion up, cutting the green portion of the onion along a bias in 1 inch pieces. Slice the white portion thinly.
Cut the carrot and cucumber into matchstick pieces and add them to a small bowl. Add the green portion of the green onion to the bowl as well. Add the sesame seeds. Set the bowl aside.
Heat a skillet to a medium heat and add the butter and sesame oil. When shimmering, add the white part of the green onion and the garlic. Cook until fragrant and starting to soften, about 1 minute to 90 seconds.
Add the shrimp to the skillet and cook, stirring occasionally, until the shrimp are opaque, about three to four minutes.
Add the gochujang and soy sauce to the pan and mix well to coat the shrimp evenly then remove from the heat.
Add shrimp to your favorite lettuce, and add the green onion, cucumber, and carrot mixture to the top. Optionally, add a squeeze of fresh lemon or lime to the top and serve.
Tips
The lettuce leaves you use are important. We used butter lettuce for our wraps. This kind of lettuce is soft and pliable and the leaves are large enough to hold a generous amount of ingredients.
You can use Romaine lettuce as it has a great crunch and is sturdy and will hold up well.
Iceburg lettuce is a good option as well. It IS prone to breaking and this particular lettuce does not have as much flavor as the other two.
Use your preferred soy sauce. Light and low sodium as examples.
Variations
Sub out the shrimp with grilled chicken, tofu, or beef strips for a different protein experience.
Adjust the spiciness by increasing or decreasing the amount of gochujang.
Adding a tablespoon of hoisin and/or oyster sauce will give you another delicious flavor profile.
FAQ’s
Use a skillet over medium heat until warmed through. Avoid using the microwave as the shrimp will become rubbery.
Yes. Allow to thaw completely then pat them dry before cooking to prevent excess moisture in the skillet.
Sriracha and a bit of miso paste will give a similar flavor, but it won’t be identical.
Other Delicious Recipes With Shrimp
Ingredients
- 2 tbsp Butter
- 1 tbsp Sesame Oil
- 3 Green onion chopped, sliced, divided (white and green)
- 2 cloves garlic
- 1 lb Shrimp peeled, deveined
- 2 tbsp Gochujang
- 1 tbsp Dark soy sauce
- 1/2 cup Cucumber julienned
- 1/4 cup Carrot julienned
- 1 tbsp Sesame seeds
- 8 Lettuce leaves
- Lemons or limes Optional
Instructions
- Chop green onions, cutting the green portion into 1-inch pieces and slicing the white portion thinly.3 Green onion
- Cut carrot and cucumber into matchstick pieces; mix with green onion greens and sesame seeds in a bowl.1/2 cup Cucumber, 1/4 cup Carrot, 1 tbsp Sesame seeds
- Heat a skillet over medium heat; add butter and sesame oil until shimmering.2 tbsp Butter, 1 tbsp Sesame Oil
- Add white part of green onion and garlic; cook until fragrant, about 1 to 1.5 minutes.2 cloves garlic, 3 Green onion
- Add shrimp to skillet; cook, stirring occasionally, until opaque, about 3-4 minutes.1 lb Shrimp
- Stir in gochujang and soy sauce; coat shrimp evenly and remove from heat.2 tbsp Gochujang, 1 tbsp Dark soy sauce
- Place shrimp in lettuce leaves; top with vegetable mixture.
- Optionally, add a squeeze of fresh lemon before serving.8 Lettuce leaves, Lemons or limes