Easy Low Calorie Spicy Shrimp Lettuce Wrap

This spicy shrimp lettuce wrap are crunchy, creamy, and packed with protein. Made with just ¼ pound of shrimp, this recipe is light but satisfying. The shrimp is boiled, chopped, and tossed with lite Kewpie mayo, chili crisp, and green onions for a bold, spicy base.

To make it a full meal, you’ll add sliced hard-boiled eggs, crisp cucumber, and a handful of peppery arugula. All of it is layered inside fresh iceberg lettuce, giving each wrap a cool crunch.

These wraps are quick to prepare, low in calories, and naturally gluten-free. Whether you’re meal prepping or whipping up lunch in under 15 minutes, these spicy shrimp lettuce wraps are a clean, nourishing option that doesn’t skimp on flavor. You’ll want to make them again and again.

✅ For my IBS friends – Here are some tips and tricks to make this more IBS friendly!

• Use garlic-infused oil instead of chili crisp or choose a chili crisp made without garlic
• Use only the green tops of green onions
• Confirm your mayo is free of garlic/onion powder (or use homemade)
• Keep portion sizes moderate — large volumes of even low-FODMAP foods can cause symptoms

Easy Low Calorie Spicy Shrimp Lettuce Wrap

These spicy shrimp lettuce wraps are everything you want in a fast, high-protein lunch. Chopped boiled shrimp is mixed with lite Kewpie mayo, chili crisp, and green onions for a rich and spicy bite.

Then it’s layered into crisp iceberg lettuce with sliced hard-boiled egg, fresh cucumber, and arugula for texture and balance. The combo is creamy, spicy, cool, and crisp all at once.

It’s a no-fuss recipe that works well for meal prep or last-minute meals. You get bold flavor without frying or sautéing, and everything comes together in under 15 minutes. These spicy shrimp lettuce wraps are low-carb, refreshing, and deeply satisfying—your new go-to for clean eating with a kick.

Author: Rice Zhang Cooking Method: Stove Top Recipe Keys: High Protein L Low calorie Low Carb

Print Recipe

Difficulty: Intermediate

Ingredients

Servings

• ¼ lb shrimp, peeled and deveined
• 1 tbsp lite Kewpie mayo
• 1 tsp chili crisp
• 1 green onion, chopped
• ⅛ tsp salt
• 4 leaves iceberg lettuce
• 1 hard-boiled egg, sliced
• ¼ cup cucumber, thinly sliced
• ½ cup arugula

Instructions

1. Bring a small pot of water to a boil. Add shrimp and cook for 2–3 minutes until just done
   
2. Drain and rinse shrimp under cold water.

3. In a bowl, mix chopped shrimp with lite Kewpie mayo, chili crisp, green onion.

   
4. Lay large iceberg lettuce leaves flat on parchment paper.

5. Add a layer of arugula, sliced cucumber, spicy shrimp mixture, sliced hard-boiled egg, furikake (optional).

   
6. Wrap tightly like a burrito along the natural curvature of the lettuce. Serve with miso mayo or your favorite dressing!
   

Nutrition Facts

---

Amount Per Serving

Calories 295kcal

% Daily Value *

Total Carbohydrate 5.7g2%

Protein 30g60%

---

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: spicy shrimp lettuce wraps, shrimp chili crisp wrap, shrimp wrap with egg, lite kewpie shrimp, iceberg lettuce wraps, healthy shrimp wrap, protein-packed shrimp lunch, low carb shrimp wraps, shrimp mayo wrap, creamy shrimp lettuce wrap, boiled shrimp wrap, spicy shrimp arugula wrap, shrimp cucumber lettuce wrap, high protein seafood recipe, spicy low cal lunch, chili crisp shrimp salad, egg shrimp wrap, gluten free shrimp wrap, quick shrimp lettuce wrap, fresh shrimp lunch