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Tempura shrimp lettuce wraps are melt-in-your-mouth delicious

Crunchy and crispy shrimp just like in a restaurant, only it’s made in your very own kitchen.

Tempura shrimp is easier to make than you may think, and it’s so quick to whip up for dinner. I love it served in a lettuce wrap, especially when using butter lettuce. And the crunch of the shrimp along with the crispy, lightly pickled veggies is a wonderful combination. To cut the time down to make the lightly pickled vegetables, try substituting the veggies in this recipe with the prepackaged shredded coleslaw veggies.

3 Tempura shrimp wraps

I like to garnish the serving plates with a few extra tempura shrimp that have the tails on. The major challenge I have when making this shrimp is resisting eating them before they make their way onto the serving plates.

4 Tempura shrimp lettuce wraps

Like this little guy. This crispy shrimp was my favorite one.

5 Tempura shrimp lettuce wraps

The nanosecond that it was time to serve these shrimp wraps, I gobbled up this crispy critter, and it was divine.

6 Tempura shrimp lettuce wraps

Tempura shrimp lettuce wraps with lightly pickled vegetables recipe

These tempura shrimp lettuce wraps with lightly pickled vegetables are quick and easy, crispy and crunchy. Serve with your favorite dipping sauce, and you’re in for shrimp wraps that melt in your mouth.

Serves 4

Prep time: 8 minutes | Cook time: 12 minutes | Total time: 20 minutes


For the lightly pickled vegetables

  • 5 large radishes, cut in thin strips
  • 1 celery stalk, cut in small, thin strips
  • 1/2 cup thinly cut carrots
  • 2 green onions, cut in small, thin strips
  • 1/4 cup rice vinegar
  • 2-1/2 tablespoons honey
  • 6 dashes salt
Note: Substitute the radishes, celery, carrots and green onions with about 1-1/2 cups prepacked shredded coleslaw vegetables, if desired.

For the tempura shrimp

  • 24 raw shrimp, peeled, tails removed, deveined
  • 1 tablespoon sifted cornstarch
  • 1/2 cup ice-cold water
  • 1 egg
  • 1/4 cup plus 1 tablespoon sifted flour
  • 1 cup canola oil (amount may vary depending on size of pan)
For the tempura shrimp lettuce wraps
  • 24 small- to medium-size leaves butter lettuce (or lettuce of your choice)
  • Pickled vegetables
  • 24 tempura shrimp
  • 4 servings sweet-and-sour dipping sauce (or your favorite dipping sauce)


For the lightly pickled vegetables

  1. To a medium-size bowl, add all the ingredients, and mix together. Chill in the refrigerator while making the tempura shrimp.

For the tempura shrimp

  1. On a large plate, lay out the shrimp. To a small strainer, add the cornstarch, and lightly dust both sides of the shrimp. Set aside for a moment.
  2. To a medium-size bowl, add the water, egg and flour. Whisk together.
  3. Heat a small skillet on medium heat, and add the canola oil.
  4. Dip the shrimp into the tempura batter, and add them to the skillet. Cook in batches so as not to crowd the pan.
  5. When the bottom sides of the shrimp turn a golden color, turn them over. Cook until both sides of the shrimp turn a golden color.
  6. Transfer the shrimp to a plate with a paper towel.

For the tempura shrimp lettuce wraps

  1. Lay the lettuce flat side down on the serving plates.
  2. Top each leaf of lettuce with lightly pickled vegetables and a piece of shrimp.
  3. Serve with dipping sauce.

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More lettuce wrap recipes

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Spicy shrimp lettuce wraps
Spicy tofu lettuce wraps

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