Grilled Shrimp Lettuce Cups

  • Serves

    serves 4-6


Iceberg lettuce leaves make great vessels for eating marinated grilled shrimp as a hand-held appetizer. For added kick, drizzle with sweet chile sauce. This recipe first appeared in our June/July 2013 issue with Curtis Stone's article The Heat Down Under.


  • 1 12 lb. raw medium shrimp, peeled and deveined, tails removed
  • 14 cup olive oil
  • 2 small fresh red Thai chiles, stemmed and finely chopped
  • 1 stalk lemongrass, trimmed, bruised with a mallet, and cut into 2″ pieces
  • 1 (4"-piece) ginger, peeled and grated
  • Kosher salt and freshly ground black pepper, to taste
  • 7 (10") bamboo skewers, soaked in water for 30 minutes
  • 4 small radishes, julienned
  • 1 medium carrot, julienned
  • 1 cup cilantro leaves
  • 1 cup Thai basil leaves
  • 1 head iceberg lettuce, crisp inner leaves only, for serving
  • Sweet chile sauce, for serving


Step 1

Combine shrimp, oil, chiles, lemongrass, ginger, salt, and pepper in a bowl; toss to combine. Cover and refrigerate at least 4 hours or up to overnight.

Step 2

Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see Grilling 101). Heat a plancha or flat cast-iron griddle over coals until very hot. Remove shrimp from marinade and thread onto skewers; grill on plancha, flipping once, until slightly charred and cooked through, about 3 minutes. Remove shrimp from skewers and serve with radishes, carrots, cilantro, and Thai basil leaves in lettuce leaves; drizzle with sweet chile sauce.

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