Keto Lettuce Wraps (Shrimp Louie Style)
These Keto Lettuce Wraps may be a low-carb meal, but they are—quite literally—packed with so much flavor, you won’t miss the carbs! It’s a delicious meal that you’ll find yourself craving time and time again.
Make the BEST Healthy Lettuce Wraps with Juicy Shrimp
Whether you’re a fan of lettuce wraps or not, these tasty lettuce wraps will bring your tastebuds to the holy land. They’re light, refreshing, and super filling — keeping you satisfied for hours on end.
This Keto Lettuce Wrap recipe is inspired by the classic San Francisco Crab Louie dish. Instead of using crab meat, I’ve opted for juicy shrimp as the main protein. Rather than a salad, I decided to use butter lettuce cups as the vessel. They were a mouth party!!
Trust me when I say that you’re going to love this meal. And best of all? Everything is made with real food ingredients that you can find at your local grocery store.
Why You’ll Love It
- The perfect recipe for a keto or low carb diet.
- Filling enough to be a main dish but light enough to be an appetizer!
- Easily customizable. It’ll taste delicious with many different toppings.
- These easy lettuce wraps are quick and simple to make.
Health Benefits of Shrimp
According to Healthline, shrimp is a lean and nutritious protein choice that can be included in a healthy diet. Not only is it an abundant source of protein and omega-3 fatty acids, but it also contains essential minerals like magnesium and iron. It’s also rich in several vitamins, including niacin, vitamin B6, and folate.
Keto Lettuce Wraps – What You’ll Need
- Shrimp: Use raw, deveined shrimp for this recipe. Wild-caught shrimp will give you the best taste overall.
- Lemon: Freshly squeezed lemon juice adds a wonderful zing.
- Spices & Aromatics: I used a simple combo of sea salt, whole black pepper, and bay leaves.
- Truffle Mayo: I wanted to get fancy, so I used truffle mayo for this recipe, but you can use any type of mayo that you have on hand.
- Chili Sauce: Adds a kick of spice to really liven up the lettuce wraps.
- Worcestershire Sauce: Adds a depth of flavor you won’t want to miss.
- Vinegar: Vinegar adds a hint of tang to the shrimp dressing.
- Butter Lettuce: A soft yet crunchy lettuce that has a lot of great flavor!
- Avocado: Avocado slices are a must-have topping. They provide a creamy texture and rich flavor!
- Jalapeno: If you like some extra heat, jalapenos will be your BFF.
- Red Onion: Thinly sliced red onions add some crunch and a subtle yet delicious onion flavor.
- Capers: A salty, briny, and flavorful topping.
- Chives: Chives add some extra flavor to make these wraps next level! You can also use chopped fresh green onions.
- Red Chili Flakes: Another great spice to bring a little heat to the wraps.
Substitutions
Spices & Aromatics: Feel free to add garlic, ginger, star anise, and any other aromatics to your shrimp boil.
Truffle Mayo: If you can’t access truffle mayo, regular mayo is another great option.
Chili Sauce: Swap out the chili sauce with Sriracha or your favorite hot sauce.
Butter Lettuce: If you want to use another kind of lettuce, iceberg lettuce, Boston lettuce, or romaine lettuce would also taste great in this recipe!
How to Make Homemade Lettuce Wraps
The steps are simple, and I’m outlining them below but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also check out this recipe on my Instagram reel!
STEP 1 – BOIL SHRIMP
Heat a large pot of water to a boil for blanching the shrimp. Add the shrimp and boil until they turn orange — about a minute or so.
Next, add half a lemon, bay leaves, a pinch or two of sea salt, and 6-7 whole black peppers to the water.
STEP 2 – cool SHRIMP
Once the shrimp is done boiling, take them out and immediately put them in a big bowl of ice to stop cooking and reduce the temperature.
Pro Tip: The key is to make sure you get the shrimp extra cold! Residual heat can continue cooking the shrimp. Overcooked shrimp = rubbery shrimp, which nobody wants. 😉
STEP 3 – PAT DRY
Next, dab the shrimp with a paper towel or kitchen towel until they are extra dry.
Depending on your preference, you can cut the shrimp into smaller pieces, in half, or keep them whole. I like to cut them down the middle. Transfer your shrimp to a large bowl.
STEP 4 – PREPARE DRESSING
In a small bowl, add the truffle mayo, juice of half a lemon, chili sauce, Worcestershire sauce, olive oil, sea salt, fresh ground pepper, and vinegar.
Give everything a good mix, taste test, and add anything else you want to taste.
STEP 5 – ASSEMBLE & SERVE
Now it’s time to bring everything together! Mix your shrimp in with the dressing, adding a little at a time until you reach the desired sauce-to-shrimp ratio.
Next, distribute the shrimp onto the butter lettuce leaves. Then top with avocado chunks, fresh jalapeño, diced red onion, capers, chives, and some red chili flakes.
DEVOUR with extra napkins. Enjoy!
FAQ
Can I make these lettuce wraps ahead of time?
Yes, you can prepare the shrimp and dressing up to a day in advance. Store them separately in an airtight container in the refrigerator. When it’s time to serve, simply assemble your lettuce wraps!
Can I use frozen shrimp?
Yes, but it’s best to thaw them before cooking. I would recommend defrosting the shrimp in a bowl of cold water for about 10 minutes and then patting them dry. Make sure they are completely dry before adding them to the dressing!
What is the best lettuce for a keto diet?
Any variety of lettuce and leafy greens are considered to be keto-friendly since they are low-carb and low-calorie options. Butter lettuce and romaine lettuce are my personal favorites for lettuce wraps. Butter lettuce has a higher amount of vitamins A, C, K, and folate!
Can I add other ingredients to the lettuce wraps?
Absolutely! Feel free to experiment and add any other toppings you like. Roasted nuts, shredded cheese, chopped fruit, or crumbled bacon are all great options. Get creative with it, and have fun!
Storage
You ideally want to store your tasty wraps pre-assembled. Store your dressed shrimp in an airtight container separate from the butter lettuce and toppings for 2 to 3 days. The lettuce and toppings can be stored in individual airtight containers or zip-top bags.
When ready to eat, simply assemble and serve!
More Recipes You’ll Love
Keto Lettuce Wraps (Shrimp Louie Style)
Whether you're a fan of lettuce wraps or not, these tasty, keto lettuce wraps will bring your tastebuds to the holy land. They're light, refreshing, and super filling — keeping you satisfied for hours on end.
Ingredients
- 1-1/2 to 2 pounds raw, deveined shrimp
- half a lemon
- juice of half a lemon
- bay leaves
- a pinch or two of sea salt
- 6-7 whole black peppercorns
- fresh ground pepper, to taste
- (optional) garlic, ginger, star anise, or any other aromatics
- 1/2 cup truffle mayonnaise
- 1/2 tablespoon chili sauce or sriracha
- 1 teaspoon Worcestershire sauce
- 1 teaspoon olive oil
- 1 teaspoon vinegar
- 1-2 avocados, cut into chunks
- 1 fresh jalapeño
- 1/2 red onion, finely diced
- capers, fresh chives and red chili flakes, to taste
Instructions
- Heat a large pot of water to a boil and prepare a bowl of ice water for blanching the shrimp. Add half a lemon, bay leaves, a pinch or two of sea salt, and 6-7 whole black peppers to the pot of water.
- Add the shrimp and boil until they turn orange — about a minute or so.
- Once the shrimp are done boiling, take them out and immediately plunge them into the bowl of ice water to stop cooking and reduce the temperature. The key is to make sure you get the shrimp extra cold! Residual heat can continue cooking the shrimp. Overcooked shrimp = rubbery shrimp.
- Dab the shrimp with a paper towel or kitchen towel until they are extra dry. Depending on your preference, you can cut the shrimp into smaller pieces, in half, or keep them whole. I like to cut them down the middle. Transfer the shrimp to a large bowl and set aside.
- In a small bowl, add the truffle mayo, juice of half a lemon, chili sauce, Worcestershire sauce, olive oil, sea salt, fresh ground pepper, and vinegar.
- Give everything a good mix, taste test, and adjust as needed.
- Mix your shrimp in with the dressing, adding a little at a time until you reach the desired sauce-to-shrimp ratio.
- Distribute the shrimp onto the butter lettuce leaves. Then top with avocado chunks, fresh jalapeño, diced red onion, capers, chives, and some red chili flakes. DEVOUR with extra napkins. Enjoy!
Notes
You ideally want to store your tasty wraps pre-assembled. Store your dressed shrimp in an airtight container separate from the butter lettuce and toppings for 2 to 3 days.
The lettuce and toppings can be stored in individual airtight containers or zip-top bags.
When ready to eat, simply assemble and serve!
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