Scale

For the Shrimp:

1 lb (450 g) large shrimp, peeled and deveined

1 tbsp olive oil

½ tsp salt

¼ tsp black pepper

For the Orange Chili Sauce:

¼ cup orange juice (fresh preferred)

1 tbsp chili crisp or chili oil

1 tbsp soy sauce

1 tsp honey or maple syrup

1 tsp rice vinegar

1 clove garlic, minced

½ tsp grated fresh ginger

For the Wraps:

8–12 large lettuce leaves (butter lettuce or romaine)

1 small carrot, julienned

1 small cucumber, julienned

2 green onions, sliced

Fresh cilantro, chopped

Optional: sesame seeds for garnish

Prepare Sauce:
In a small bowl, whisk together orange juice, chili crisp, soy sauce, honey, rice vinegar, garlic, and ginger. Set aside.
Cook Shrimp:
Heat olive oil in a skillet over medium-high heat. Season shrimp with salt and pepper. Cook 2–3 minutes per side until pink and opaque.
Toss Shrimp in Sauce:
Remove skillet from heat and toss shrimp in the prepared orange chili sauce until evenly coated.
Assemble Wraps:
Place lettuce leaves on a platter. Fill each leaf with a portion of shrimp, then top with carrot, cucumber, green onions, and cilantro.
Serve:
Sprinkle with sesame seeds if desired and serve immediately as a light meal or appetizer.

Adjust spice by using more or less chili crisp.

Can substitute chicken or tofu for a different protein.

Make ahead: cook shrimp and sauce separately; assemble lettuce wraps just before serving.

Serve with steamed rice or noodles for a fuller meal.