Crunchy Kimchi & Grilled Shrimp Lettuce Wraps

These fresh and flavorful lettuce boats are loaded with grilled shrimp, creamy avocado, and crunchy kimchi for a light meal that's packed with texture and bold flavor. Wrapped in crisp butter lettuce and finished with green onions and sesame seeds, they're perfect for lunch, dinner, or an easy summer appetizer.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

For the Shrimp

• 1 lb large shrimp, peeled and deveined
• 1 tsp sesame oil
• 1 tsp soy sauce
• 1 tsp garlic powder

For the Lettuce Wraps

• 1 head butter lettuce, leaves separated
• 1 cup Cleveland Kitchen Kimchi, roughly chopped
• 1 avocado, diced
• 2 green onions, thinly sliced
• 1 tbsp sesame seeds

Optional Garnishes

• Lime wedges
• Sriracha or chili crisp
• Fresh cilantro

Instructions

1. Preheat a grill or grill pan to medium-high heat.
2. In a medium bowl, toss the shrimp with sesame oil, soy sauce, and garlic powder until evenly coated.
3. Grill the shrimp for 2–3 minutes per side, or until pink and cooked through.
4. Arrange the butter lettuce leaves on a serving platter. Divide the diced avocado evenly among the lettuce leaves. Top with chopped kimchi. Add 2–3 grilled shrimp to each lettuce wrap. Garnish with green onions and sesame seeds.
5. Serve with lime wedges and hot sauce, if desired.

Tips & Variations

• Substitute grilled chicken or tofu for the shrimp.
• Add cooked jasmine rice for a heartier meal.
• Drizzle with spicy mayo or peanut sauce for extra richness.
• Use romaine leaves if butter lettuce isn't available.

Storage

• Store the shrimp, kimchi, and toppings separately in airtight containers in the refrigerator for up to 2 days.
• Assemble the lettuce wraps just before serving for the best texture.
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