Lettuce Cups with Thai Shrimp and Carrot Salad

Preparation info

  • Difficulty


  • serves


Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

This make-ahead dish was inspired by a recent trip to Australia. The food scene there has really come of age and though the continent was settled by the British primarily, the food now reflects Australia’s proximity to Asia, and Asian flavors and ingredients abound everywhere.


  • 1 pound Perfectly Cooked Shrimp (21-25 size suggested), or any cooked shrimp, peeled
  • 12 crisp iceberg lettuce leaves
  • Carrot Salad
  • ¼ cup finely chopped unsalted peanuts
  • cup fresh cilantro leaves


Arrange the shrimp, lettuce, Carrot Salad, peanuts, and cilantro in piles or bowls on a large platter and let guests fill and roll lettuce leaves as they please.

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