Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 5
There’s something magical about the combination of crispy, golden shrimp nestled in fresh lettuce cups and drizzled with homemade teriyaki sauce. These lettuce wraps remind me of my first visit to a Japanese fusion restaurant, where I discovered that healthy eating doesn’t mean sacrificing flavor. The contrast between the warm, crunchy shrimp and the cool, crisp lettuce creates a perfect balance that keeps you coming back for more.
Why You’ll Fall in Love with This Recipe
First and foremost, these lettuce wraps deliver restaurant-quality flavors right from your own kitchen. Additionally, they’re surprisingly healthy – you get all the satisfaction of fried shrimp without the guilt of deep-frying. The oven-baked tempura shrimp maintains that coveted crispy exterior while staying tender inside.
Moreover, this recipe is incredibly versatile and perfect for entertaining. Whether you’re hosting a dinner party or looking for a quick weeknight meal, these wraps come together in just 35 minutes. The fresh vegetables add a delightful crunch, while the homemade teriyaki sauce ties everything together with its sweet and savory notes.
Essential Ingredients
For the Shrimp Base
- 1 pound oven-fried beer batter crumbed shrimp (see notes for recipe link)
Homemade Teriyaki Sauce
- ¼ cup soy sauce
- ¼ cup mirin (sweet Japanese rice wine)
- 2 tablespoons honey (optional for extra sweetness)
- 1 tablespoon rice wine vinegar or apple cider vinegar
- 2 tablespoons brown sugar
- 1 teaspoon minced garlic or 1 clove garlic, minced
Fresh Components
- 1 head lettuce of choice (butter lettuce or iceberg work beautifully)
- 1 large carrot, grated
- 1 medium red bell pepper, grated
Step-by-Step Instructions
Preparing the Shrimp
Begin by preparing your crispy oven-fried beer batter crumbed shrimp according to our linked recipe. This forms the foundation of your lettuce wraps, so don’t skip the light spray of cooking oil before baking – it’s what gives the shrimp that authentic deep-fried flavor and golden color.
Making the Teriyaki Sauce
While the shrimp are baking in the oven, start your teriyaki sauce preparation. In a small saucepan, combine all teriyaki sauce ingredients: soy sauce, mirin, honey, vinegar, brown sugar, and minced garlic.
Next, bring the mixture to a rolling boil over medium-high heat. Once boiling, immediately reduce the heat to low and let it gently simmer. Stir occasionally as the sauce thickens, which typically takes 8-10 minutes. The sauce is ready when it coats the back of a spoon.
Assembly Process
First, thoroughly rinse your lettuce head and carefully separate the leaves. Pat them dry with paper towels to ensure the sauce adheres properly. Then, divide the grated carrots and bell peppers evenly among the lettuce cups, creating a colorful vegetable base.
Finally, place approximately 10 cooked shrimp in each lettuce cup, making sure to remove the tails for easier eating. Generously drizzle the warm teriyaki sauce over each wrap just before serving.
Serving Suggestions
These lettuce wraps shine as an appetizer for Asian-themed dinner parties or as a light lunch option. Serve them alongside steamed jasmine rice for a more substantial meal, or pair them with miso soup for an authentic Japanese experience.
For a complete meal, consider adding edamame beans or cucumber salad as side dishes. The wraps also work wonderfully as part of a tapas-style spread with other small plates.
Creative Recipe Variations
Spicy Kick Version
Add sriracha or chili garlic sauce to your teriyaki mixture for those who love heat. Start with just a teaspoon and adjust to taste.
Vegetarian Alternative
Replace the shrimp with crispy tofu or tempeh using the same tempura batter technique. The results are equally delicious and satisfying.
Different Vegetable Combinations
Experiment with julienned cucumber, shredded purple cabbage, or thinly sliced radishes for different textures and flavors.
Make-Ahead Tips
The teriyaki sauce can be prepared up to three days in advance and stored in the refrigerator. Simply reheat gently before serving.
Additionally, you can prep your vegetables the morning of serving. Store grated carrots and bell peppers in separate containers in the refrigerator to maintain their crispness.
However, assemble the wraps just before serving to prevent the lettuce from wilting and maintain the contrast between warm shrimp and cool, crisp vegetables.
Important Notes
The key to authentic-tasting “fried” shrimp lies in that light spray of cooking oil before baking. This simple step transforms ordinary baked shrimp into something that rivals deep-fried versions.
Furthermore, don’t skip the mirin in the teriyaki sauce – it adds a subtle sweetness and depth that regular cooking wine can’t replicate. Most grocery stores carry mirin in the Asian condiment aisle.
When selecting lettuce, choose heads with crisp, unblemished leaves. Butter lettuce provides the perfect cup shape, while iceberg offers maximum crunch.
Frequently Asked Questions
Q: Can I use frozen shrimp for this recipe? A: Absolutely! Just make sure to thaw them completely and pat dry before applying the tempura batter. Excess moisture can prevent the coating from adhering properly.
Q: What if I can’t find mirin? A: You can substitute with dry sherry mixed with a pinch of sugar, or simply use additional rice wine vinegar with an extra tablespoon of brown sugar.
Q: How do I prevent the lettuce wraps from falling apart? A: Choose larger, cup-shaped leaves and don’t overfill them. Remove shrimp tails completely, and serve the sauce on the side for dipping if needed.
Q: Can I make this recipe gluten-free? A: Yes! Use tamari instead of soy sauce and ensure your tempura batter uses gluten-free flour. The rest of the ingredients are naturally gluten-free.
Q: How long does the teriyaki sauce keep? A: Stored in an airtight container in the refrigerator, the sauce stays fresh for up to one week. It may thicken when cold, so warm it slightly before using.
Nutrition Information (per serving):
- Calories: 174
- Carbohydrates: 25g
- Protein: 17g
- Fat: 2g
- Fiber: 4g
- Sugar: 18g