Dinner

Hot Honey Shrimp Lettuce Wraps Recipe

Bylilan Sage July 19, 2026July 19, 2026

Introduction

Hot Honey Shrimp Lettuce Wraps offer a perfect balance of sweet heat and fresh crunch, making them an ideal light meal or appetizer. This dish combines tender shrimp glazed in a spicy honey sauce, nestled in crisp butterhead lettuce with bright vegetables and toasted sesame seeds.

Several shrimp lettuce wraps are arranged on a white plate with blue rings. Each wrap has three layers: a crisp green leaf of lettuce at the bottom, bright orange sauced shrimp with a slightly shiny texture in the middle, and thin orange carrot sticks topped with small white sesame seeds and chopped green onions on top. The green leaf has a natural veined texture, and the shrimp are coated evenly with sauce and garnishes spread on them. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. large shrimp, peeled, tails removed
2 garlic cloves, grated
Kosher salt, to taste
2 tbsp. toasted sesame oil
1/4 cup honey
1/4 cup low-sodium vegetable broth
2 tbsp. gochujang or chili garlic sauce
2 scallions, thinly sliced (green and white parts separated)
Butterhead lettuce leaves, for serving
Matchstick carrots, for serving
Toasted sesame seeds, for serving

Instructions

Step 1: Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with the grated garlic and season with kosher salt.
Step 2: Heat the toasted sesame oil in a large skillet over medium heat. Add the shrimp and cook, turning once halfway through, until pink and cooked through, about 2 minutes per side. Transfer shrimp to a plate.
Step 3: In the same skillet, whisk together honey, vegetable broth, gochujang, the white parts of the scallions, and 1/4 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until thickened to a glaze, about 3 to 4 minutes. Remove from heat.
Step 4: Return the shrimp to the skillet and toss well to coat them evenly with the glaze.
Step 5: Divide the shrimp among the butterhead lettuce leaves. Top each with matchstick carrots, the green parts of the scallions, toasted sesame seeds, and drizzle with any remaining glaze from the skillet.

Tips & Variations

For a milder heat, reduce the amount of gochujang or substitute with a sweeter chili sauce. Adding chopped fresh cilantro or mint can bring a fresh herbal note to the wraps.
Swap butterhead lettuce for romaine or iceberg if you prefer a crunchier texture.
Use kale or collard greens as an alternative wrap for a more robust and nutritious option.

Storage

Store leftover shrimp and glaze separately in airtight containers in the refrigerator for up to 2 days. Keep the lettuce leaves fresh in a separate container or wrapped in paper towels. Reheat the shrimp gently in a skillet over low heat until warmed through. Assemble the wraps just before serving to keep the lettuce crisp.

How to Serve

This image shows a white plate with blue stripes holding five lettuce cups. Each lettuce cup is bright green and holds three to four pieces of glossy, orange-glazed shrimp. The shrimp are layered on top of some thin orange carrot sticks and garnished with small white sesame seeds and chopped green onions. A woman's hand is holding one of the lettuce cups, lifting it slightly above the plate. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, thaw frozen shrimp completely and pat dry before cooking. This will help them sear properly and avoid excess moisture.

What can I substitute for gochujang if I don’t have it?

If gochujang is unavailable, you can use chili garlic sauce, sriracha, or a combination of chili flakes and a small amount of miso paste for a similar spicy, savory flavor.