Emeril and E.J. Lagasse’s Piri Piri Shrimp Lettuce Wraps bring the bold, smoky, and spicy flavors of piri piri sauce into a fresh, healthy wrap. Made with shrimp, fresh vegetables, and a tangy piri piri sauce, these wraps are the perfect balance of heat and refreshment. The combo of roasted peppers, garlic, and fresh lemon juice makes the sauce irresistible, and the crispy lettuce wrap provides the perfect light base.
Why Everyone Will Love This Recipe
- Spicy and bold: Piri piri sauce adds heat and depth of flavor
- Light and fresh: The lettuce wraps are a healthy, low-carb option
- Quick and easy: The shrimp cooks in just a couple of minutes
- Perfect for meal prep, a weeknight dinner, or a light lunch
- A fun, interactive meal—build your own wraps!
What Makes These Piri Piri Shrimp Lettuce Wraps Special?
This recipe brings the authentic piri piri sauce to life with Fresno and poblano chiles, which bring a beautiful smokiness and kick. Paired with cool cucumber, fresh cilantro, and creamy mayonnaise, the dish becomes a perfectly balanced contrast of spicy and fresh. The shrimp is boiled briefly for tenderness and then tossed with the flavorful sauce, ensuring each bite is packed with boldness.
Cooking Tips for Success
- Let the sauce marinate: Allow the piri piri sauce to sit for at least 2 hours, but up to 8 hours for maximum flavor infusion.
- Don’t overcook the shrimp: They cook quickly—just 2 minutes in simmering water is enough.
- Ice bath for perfect shrimp: The ice bath stops the cooking immediately, keeping the shrimp tender and perfectly cooked.
- Prep the lettuce carefully: Choose crisp, sturdy lettuce leaves that will hold the fillings without wilting.
Frequently Asked Questions
Can I use a different type of pepper?
You can substitute Fresno chiles with any mild red chili or jalapeños for more heat. The poblano can be swapped with bell peppers if you want a milder option.
Can I make this dish vegetarian?
Yes! You can easily swap the shrimp for grilled tofu or chickpeas for a vegetarian version.
How do I adjust the spiciness?
The Fresno chiles add heat, but if you want a milder version, reduce the amount of crushed red pepper and leave out the spicier peppers altogether.
Can I use a store-bought piri piri sauce?
Yes! You can use store-bought sauce if you’re short on time, but making it fresh brings out the best flavor.
How to Store
Leftovers can be stored in an airtight container in the refrigerator for 2–3 days. For best results, keep the shrimp, lettuce, and sauce separate until ready to serve.
How to Freeze
While it’s best served fresh, the piri piri sauce and shrimp can be frozen separately for up to 2 months. Thaw and reheat before serving.
Ingredients
For the Piri Piri Sauce:
- 2 Fresno chiles, finely chopped
- 1 poblano chile, finely chopped
- ¾ cup olive oil
- 1½ tsps minced garlic (about 2 cloves)
- 1½ tsps crushed red pepper
- ¼ tsp black pepper
- ¼ cup plus ½ teaspoon kosher salt, divided
For the Shrimp:
- 3 quarts water
- 2 lemons, halved
- 2 dried bay leaves
- 16 large raw shrimp, peeled and deveined
For the Lettuce Wraps:
- 3 medium heads Little Gem lettuce
- ¼ cup mayonnaise
- 2 tbsps fresh lemon juice (from 1 lemon)
- ¼ cup peeled, seeded and chopped cucumber (about 1 cucumber)
- 2 scallions, thinly sliced
- 2 tbsps chopped fresh cilantro
How to Make Emeril and E.J. Lagasse’s Piri Piri Shrimp Lettuce Wraps
- Make the piri piri sauce: Stir together the Fresno chiles, poblano chile, olive oil, minced garlic, crushed red pepper, black pepper, and ½ teaspoon salt in a bowl. Let the sauce stand at room temperature for at least 2 hours or up to 8 hours to allow the flavors to develop.
- Cook the shrimp: In a medium saucepan, combine water, the juice of 2 lemons (along with the squeezed rinds), and bay leaves. Bring the mixture to a boil, then reduce to a simmer. Add the shrimp and cook for about 2 minutes, or until fully cooked and opaque. Remove the shrimp with a slotted spoon and transfer them to an ice bath for about 5 minutes to cool. Once cooled, slice each shrimp in half lengthwise. Refrigerate until ready to serve.
- Prepare the lettuce: Carefully separate the leaves of the Little Gem lettuce. Set aside 8 leaves for the wraps and shred the remaining lettuce for the salad.
- Make the dressing: In a small bowl, whisk together mayonnaise, lemon juice, and ½ teaspoon salt. Add the shredded lettuce, chopped cucumber, scallions, and cilantro to the bowl and toss until well coated.
- Assemble the wraps: Spoon the dressed lettuce mixture into the 8 lettuce leaves. Top each with 4 shrimp halves and garnish with more fresh cilantro if desired. Serve immediately.
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