Grilled Shrimp Lettuce Wraps

Grilled shrimp, silky vermicelli noodles and crunchy veggies come together for a flavorful, easy and healthy dish. 


Prep time: 10 mins
Cook time: 6 mins
Yield: 4 servings


  • 1-1/2 pounds large BAP-certified shrimp, shells removed and patted dry
  • 3 tablespoons fish sauce, divided
  • 3 tablespoons light brown sugar, divided
  • 3 tablespoons rice vinegar, divided
  • 1 teaspoon course salt
  • 2 cups cooked rice vermicelli, rinsed and drained
  • 1 cup julienned Persian or English cucumbers
  • 1 cup thinly sliced radishes
  • 1/4 cup mint leaves, coarsely chopped
  • Leaf or butter lettuce leaves
  • 1/4 cup chopped salted peanuts
  • Red pepper flakes
  • Lime Wedges


  1. Step One

    Preheat grill or broiler to high. In a large bowl combine shrimp, 1 tablespoon fish sauce, 1 tablespoon brown sugar and 1 tablespoon rice vinegar, and salt. Toss to mix and thread onto parallel skewers, pushing the shrimp together on the skewers. Set aside.

  2. Step Two

    In another bowl, combine the vermicelli with the remaining fish sauce, brown sugar and vinegar, cucumbers, radishes and half the mint leaves. Toss to mix and place on a platter along with the lettuce leaves.

  3. Step Three
    If grilling, brush the grill with oil and grill the shrimp until just done, turning after 3 minutes and cooking about 5-6 minutes total. If broiling, lay the skewers on a sheet pan and broil 2-3 inches from heat source for about 2-3 minutes per side. Remove shrimp from the skewers and add to the platter with the vermicelli. Let diners make their own lettuce wraps, adding rice vermicelli, shrimp, red pepper flakes and peanuts to each as well as a squeeze of lime.

Looking for responsibly produced seafood?

Check our list of retailers, restaurants, and producers who require BAP certification on the seafood products they offer.