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Black Pepper Shrimp Lettuce Wraps
Black Pepper Shrimp Lettuce Wraps
Ali Rosen
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Pepper is so often used as an add-on, but when paired with the sweetness of shrimp, it shines brightly on its own. With just enough kick to make it interesting, these shrimp are incredibly easy and can then be added into so many other dishes.

Technique tip: Even though it takes some extra effort, try using freshly ground pepper if you can. The spices will be brighter. Additionally, when you toast the spices in oil it brings out their flavor even more.

Swap option: You can swap the lettuce wraps for any kind of wrap if you're looking for something heartier. For every pound of shrimp you are using, approximately a pound of lettuce will suffice. Butter, Boston or iceberg work well.


    • 1 heavy dash olive oil
    • 3 large yellow onions, diced
    • 1½ tablespoons black pepper (freshly ground preferred)
    • 1 tablespoon salt
    • 1 tablespoon ground coriander
    • 2 limes, juiced and divided
    • 3 pounds shrimp, peeled and deveined
    • lettuce, for wraps


Place a large pan on medium-high heat with olive oil. Add in the onion, pepper, salt, coriander and juice from 1 lime. Cook for 10 minutes. You can add more olive oil as needed if the mixture becomes too dry. While the onions are cooking, dice the shrimp.

Add the shrimp and remaining lime into the onion mixture. Cook for 5-7 minutes, stirring every minute or so until the shrimp are just cooked. Remove from the heat. If serving immediately, wrap the shrimp mixture in the lettuce leaves and serve hot.