Shrimp Lettuce Wraps with Sweet Chili Mayo

Shrimp lettuce wraps with sweet chili mayo are a quick, flavorful dish that comes together in about 15 minutes. A creamy sauce of sweet chili sauce and mayonnaise is combined with a shredded coleslaw mix, red onion, lime juice, rice vinegar, cilantro and a touch of sesame oil. The result is a crunchy, refreshing shrimp wrap that works perfectly as a light main course or as an appetizer.

Why this recipe works

These shrimp lettuce wraps balance crisp textures, bright herbs and a creamy-spicy sauce. The coleslaw provides crunch while the sweet chili mayo gives both heat and sweetness that pairs beautifully with the shrimp. They’re exceptionally quick to prepare, portable for lunches on the go, and light enough for warm-weather meals. The flavors are bold without being complicated, so the wraps are easy to scale up for a crowd or keep simple for a family dinner.

Ingredients

Sweet chili mayo mixture

1 cup shredded cabbage mixture (from a bag of coleslaw)
Juice of 1 lime
1 tsp rice vinegar (unseasoned)
1/4 cup fresh cilantro, chopped, plus extra for garnish
1 tbsp diced red onion
2 tbsp sweet chili sauce
2 tbsp mayonnaise
1/2 tsp sesame oil
Salt and pepper, to taste

Shrimp and assembly

12 oz shrimp (frozen, deveined, tails removed, thawed)
1 tbsp cornstarch
2 tbsp vegetable oil or olive oil, plus more as needed
Salt and pepper, to taste
1 head large-leaf lettuce (butter lettuce recommended)

Prep and cook time

Prep time: 8 minutes • Cook time: 6 minutes • Total time: 14 minutes • Serves: 4–5

How to make it

Combine the shredded cabbage mixture, chopped cilantro, lime juice, rice vinegar, sesame oil and diced red onion in a bowl. Toss to combine and set aside.
Pat the shrimp very dry with paper towels. Season lightly with salt and pepper. Toss the shrimp with the cornstarch so each piece is evenly coated.
Heat 2 tablespoons of vegetable or olive oil in a skillet over medium-high heat. Add the shrimp and cook undisturbed for 3–4 minutes on the first side, then flip and cook another 2–3 minutes until pink and cooked through. Avoid moving the shrimp too much so they develop a slight crisp on the outside.
To the bowl with the cabbage mixture add the sweet chili sauce and mayonnaise, then stir until evenly combined. Drain the cooked shrimp briefly on paper towels and add them to the bowl with the sweet chili mayo mixture. Toss gently to coat and adjust seasoning with salt and pepper.
To assemble the wraps, spoon a portion of the shrimp mixture into the center of a lettuce leaf. Garnish with additional cilantro if desired and serve immediately.

Notes

Patting the shrimp dry before coating with cornstarch is important — excess moisture prevents crisping. If you skip this step the shrimp will still taste good, but they will not be as crisp. Store any leftovers in an airtight container in the refrigerator for up to 24 hours. Leftover shrimp mixture also makes a great salad topping the next day.

Tips and variations

Swap the lettuce for cabbage leaves if you prefer a sturdier wrap.
Use broccoli slaw instead of a traditional coleslaw mix for a different texture and flavor.
Add shredded carrots, sliced bell pepper or cucumber to the cabbage mixture for extra crunch and color.
To reduce sugar and carbs, replace the sweet chili sauce with sriracha or a chili-garlic sauce and adjust to taste.
If you have picky eaters, serve the components separately and let everyone assemble their own wraps for a fun, interactive meal.

What kind of lettuce should I use?

Large-leaf varieties are best for making wraps. Iceberg gives the best crunch, butter lettuce is flexible and easy to handle, and romaine offers a sturdy, crunchy bite. I prefer butter lettuce here because the coleslaw mixture already provides plenty of texture, and butter lettuce creates a neat, tender cup to hold the shrimp.

Serving suggestions

Serve these shrimp lettuce wraps as a refreshing lunch, a light dinner, or as finger-food appetizers at a gathering. They pair well with cold drinks and simple side salads. For a larger spread, offer a tray of garnishes—extra cilantro, lime wedges, sliced chiles and a bowl of additional sweet chili sauce—so guests can customize their wraps.

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