Vietnamese-Style Shrimp Lettuce Wraps
with Rice Noodles, Pickled Carrots & Peanuts
- Shellfish
- Soy
- Wheat
- Fish
- Peanuts
These lettuce wraps are packed with bright flavors and crisp textures for a light, satisfying family-style meal that’s on the table in just 15 minutes! You’ll start by boiling a pot of rice noodles, then quick-pickling crisp shredded carrots. Meanwhile you’ll sizzle up garlicky shrimp and bring it all together in a savory, tart ponzu and lime sauce with a touch of brown sugar. Serve all these delicious elements—shrimp, noodles, lettuce leaves, pickled carrots, scallion greens, lime wedges, ponzu sauce, and peanuts—in separate bowls, and let everyone create their own dinner masterpieces.
Ingredients
4 ounce
Shredded Carrots
10 teaspoon
Rice Wine Vinegar
3.5 ounce
Vermicelli Noodles
2 unit
Lime
2 unit
Scallions
2 unit
Baby Lettuce
¼ ounce
Cilantro
10 ounce
Shrimp
(Contains: Shellfish)
1 teaspoon
Garlic Powder
1 teaspoon
Korean Chili Flakes
2 tablespoon
Brown Sugar
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
Cooking Oil
Sugar
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a medium pot of salted waterto a boil. Wash and dry produce. • In a large microwave-safe bowl, combine carrots, half the vinegar (you’ll use the rest later), ½ tsp white sugar (1 tsp for 4 servings), salt, and pepper; microwave 30 seconds. Set aside to pickle, tossing occasionally.
• Once water is boiling, add noodles. Cook, stirring occasionally, until al dente, 4-6 minutes. Drain and rinse under cold water until cool; divide between two serving bowls (four bowls for 4 servings). • While noodles cook, trim and slice scallions, separating whites from greens. Quarter limes. Trim and discard root end from lettuce; separate leaves. Pick cilantro leaves from stems; discard stems.
• Rinse shrimp* under cold water, then pat dry with paper towels. • Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp, scallion whites, garlic powder, salt, pepper, and as many chili flakes as you like. Cook, stirring occasionally, until shrimp are opaque, 2-3 minutes. • Stir in half the soy sauce, half the ponzu, 1 TBSP brown sugar, and a splash of water (all the soy sauce and 2 TBSP brown sugar for 4 servings); cook until shrimp are cooked through, 1 minute more. Divide saucy shrimp between bowls with noodles.
• In a small bowl, whisk together remaining ponzu, remaining vinegar, 1 tsp brown sugar, and juice from two lime wedges (2 tsp brown sugar and juice from four lime wedges for 4 servings). (Be sure to measure the brown sugar—we sent more!) • Place lettuce leaves, cilantro leaves, scallion greens, peanuts, pickled carrots (draining first), and remaining lime wedges in separate serving bowls. Serve family style alongside saucy shrimp noodles and ponzu-lime sauce for dipping and drizzling.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the fresh, bright Vietnamese flavors; some found it a bit bland and suggested adding extra herbs or sauce.
- Ease of prep: Quick and easy to make, though a few noted it took longer than the stated 15 minutes.
- Suggestions: Consider adding sweet chili sauce, hoisin, or extra herbs like mint or Thai basil for more depth 🌿.
- Portions: Generous servings with plenty of noodles; some wanted more shrimp or less lettuce.
- Serving style: Many found it messy as wraps; try serving as a noodle bowl or using larger lettuce leaves.
Reviews from our home cooks
We found this to be a delicious change from other HelloFresh recipes, but it proved messy to eat. Note that your picture does not show the shrimp placed in a lettuce wrap! I don't know how anyone would manage this dish with chopsticks, unless you cut up the rice noodles first so you can make wraps. I hated cutting up the noodles since the dish worked fine without trying to do wraps.
These were good, but we were a little confused on how to put the wraps together. Ended up putting some of the noodles in the tiny little leaves of lettuce, then the shrimp, carrots, cilantro, peanuts and pouring a little of the sauce on them. Couldn't dip them because all the stuff fell out. Really liked them, though.
This was surprisingly delicious and easy to prepare!!!! The sauce for the shrimp was amazing. I ended up mixing the shrimp and noodles together and coating the noodles in the delicious sauce as well. This made so many lettuce wraps. I could have had a small party!
I didn't like the side sauce but this was great. The noodles shrimp and carrots were a delicious meal on their own. There actually was too much lettuce provided, 1 pack was more than enough for 2 people.
I really liked this dish and how fresh the lettuce makes the wrap taste! I have ponzu sauce and used that when the sauce ran out that came with the dish
Great flavors! It worked really well with the lettuce wraps. I added some crispy garlic to the mix, which added a nice savory crunch.
This was fantastic. My son just returned from 6 months in Vietnam and this reminded him of their wraps. Maybe include rice paper as well like they use in Vietnam.
So this was yummy but it needed a little more umami depth, the sauce was very sweet. I made a Thai peanut sauce for the leftovers and it was SO much better the next day. As an alternative, doing it in rice paper wraps was also really good.
Delicious! I always want more of the toppings, so I'm gonna stock my own peanuts and scallions from now on. I prefer the nori handrolls to the lettuce wrap, but it's a good meal for a low/no cooking day
Very tasty. But the instructions were a little confusing. There were 4 steps but each step has so many parts it should be broken up. It also says to put separate noodles and shrimp into two bowls but the last steps shows a picture of it all together and serve family style.
