Easy Low Carb 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

Cooking Method: Stove Top

Difficulty: Intermediate

Description

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.

Ingredients

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 195.05kcal

% Daily Value *
Total Fat 6.09g10%
Saturated Fat 1.77g9%
Cholesterol 369.07mg124%
Sodium 497.16mg21%
Potassium 542.04mg16%
Total Carbohydrate 4.16g2%
Dietary Fiber 1.15g5%
Sugars 2.41g
Protein 30.17g61%

Vitamin A 849.12 IU
Vitamin C 12.9 mg
Calcium 134.11 mg
Iron 1.77 mg
Vitamin D 1.1 mcg
Vitamin E 0.73 mg
Vitamin K 46.7 mcg
Thiamin 0.07 mg
Riboflavin 0.3 mg
Niacin 0.3 mg
Vitamin B6 0.14 mg
Folate 55.37 mcg
Vitamin B12 0.56 mcg
Pantothenic Acid 0.88 mg
Phosphorus 355.64 mg
Magnesium 59.93 mg
Zinc 2.25 mg
Selenium 15.65 mcg
Copper 0.51 mg
Manganese 0.18 mg

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