Crispy Shrimp Lettuce Wraps

Crispy Shrimp Lettuce Wraps

Lettuce wraps for the WIN! A fun appetizer or entrée, these crispy shrimp lettuce wraps are so easy and quick to make, full of protein and soooo flavourful. Plus, the combo of the crunchy Romaine lettuce, perfectly-crisp shrimp and finger-licking good homemade garlic aioli packs a delightful punch! You literally cannot just eat one. Try this recipe for your family ASAP and thank me later.

It can be challenging trying to incorporate healthy foods while staying at home or when you’re short on time. This dish is a delicious way to add more veggies to your diet – making your meal healthy and anything BUT boring – and it comes together in 30 minutes or less. Shrimp tastes good on anything really ( am I right?). Ditch the hefty carbs and lightly pan fry the shrimp in breadcrumbs, your favourite seasonings and you have a quick lunch, app or dinner. If you haven’t added shrimp to your wraps, I am here to tell you to try it ASAP! The next time you’re at the grocery store, grab the list of ingredients below and try this easy lettuce wrap recipe.

Crispy Shrimp Lettuce Wraps Ingredients:

What is garlic aioli?

If you’ve never tried garlic aioli, you’re in for a treat. Loaded lettuce wraps with garlic aioli (and loads of it) are the answer. It’s a quick alternative to the traditional garlic aioli: a sauce made of garlic, salt and olive oil found in many Mediterranean cuisines. Honestly, mayonnaise and aioli are quite similar in flavour. They’re both a creamy, mildly tangy, garlicky flavour that makes any dish come alive, with flavours bursting in every bite.

Mayonnaise contains neutral-flavoured oil like canola, egg yolk, vinegar and/or lemon juice and sometimes a dash of powdered mustard to bring out the flavour.

Aioli, on the other hand, comes from the Mediterranean coasts of Spain, France and Italy. Cloves of garlic are crushed in a mortar and pestle and emulsified with egg yolk, salt and olive oil. Let’s just say this is a quick cheat to making traditional aioli if you’re short on time and only have a few ingredients in your refrigerator. Using just three ingredients, you can easily whip up some homemade garlic aioli for your wraps. Garlic aioli also makes a great dip with French fries, or with raw vegetables such as cauliflower, broccoli, carrots or celery. For cooked dishes, you’ll want to try this aioli sauce over my Sauteed Garlic Parmesan Green Beans . If you’re a garlic lover, you’re going to enjoy this!

How to make garlic aioli

  1. Add 3/4 cup mayonnaise in a small bowl
  2. Grate 1 clove of garlic and add to the mayonnaise mixture
  3. Squeeze half a lemon
  4. Add a pinch of s+p if needed
  5. Whisk ingredients together

Now, let’s assemble and make these wraps.

Crispy Shrimp Lettuce Wraps

Perfectly golden, crispy shrimp served in Romaine leaves, topped with an irresistible homemade garlic aioli sauce made from garlic, lemon juice and mayonnaise.
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Appetizer, Main Course
Servings 8 servings


  • Large frying pan


  • 1 lb tail-off shrimp peeled and deveined
  • 3/4 cup Italian-flavoured bread crumbs
  • 1 tsp Paprika
  • 1/2 tsp Salt
  • 1/2 tsp black pepper
  • 1/4 tsp Chilli flakes
  • 1/2 tsp Dried parsley
  • 2 Egg whisked
  • 2 tbsp Milk
  • 2 tbsp Coconut oil for frying
  • 8 Romaine leaves

Garlic Aioli

  • 3/4 cup Mayonnaise
  • 1/2 Lemon squeezed
  • 1 Garlic clove grated


  • In a small bowl, whisk mayo, lemon juice and grated garlic until combined. Refrigerate until ready to use
  • Prepare two separate bowls. In one bowl, add bread crumbs and additional seasonings if needed. In the second bowl, combine whisked eggs and milk
  • Season shrimp until well combined. Next, coat each shrimp in the egg mixture, then dip into the breadcrumbs
  • Add coconut oil to a large frying pan/skillet on medium heat. Place shrimp into the hot oil and cook about 2 minutes each side. Transfer to a paper towel
  • *The bowl of bread crumbs may start to clump after use due to the egg transfer. If bread crumbs begin to clump, remove and replace with fresh bread crumbs.*
  • Serve shrimp in Romaine lettuce leaves and top with garlic aioli sauce. Serve immediately


The shrimp in my photo is small. You can also use medium-large sized shrimp. 
You can also use Butter lettuce or Iceberg lettuce if you don’t have Romaine lettuce. 
To reheat the shrimp as a leftover meal, add 1 tsp of coconut oil to a small frying pan and re-fry shrimp over medium-low heat. Be careful not to overheat the shrimp – keep a close watch, turn occasionally and only reheat for about 30 seconds to one minute. 

Did you make this Crispy Shrimp Lettuce Wraps recipe?

I hope you love it as much as I do! Please leave a comment below or share a photo on Instagram if you made this. I’d love to yours! Don’t forget to tag @myfeelgoodmeals and use the hashtag #myfeelgoodmeals  

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