Prep Time: 15  mins

Cook Time: 0 min

Total Time: 15 mins

Yield: Sauce Makes  100g (2 servings/ 50g)     6p.7c.6f

Wraps: per 4oz shrimp with sauce 39p.30c.8f

High Protein Peanut Sauce

I nailed it with this peanut sauce. It is the ultimate topper to these Vietnamese lettuce wraps, that takes them to next level. Sauce lovers and macro counters alike, you get to use a lot!

Traditional Vietnamese spring rolls use rice paper wraps or rice noodles, both of which I love using sometimes. However, in this particular recipe I opted for quinoa for the extra fiber and protein, and I love how it bends to the flavors of the dish. I also prepped this ahead of time, so it was cooled and ready to go. 

You do you girlfriend, but buying cooked shrimp cocktail for this one is my go to! Try it, if you haven’t and thank me later.

 Vegetable options are endless, so making different combinations each time with a new variety or adding in some fruit like mango really change the flavor profile and makes this meal easy to rotate in. Don’t be afraid to mix it up or use what you have in your fridge. Chopping ahead of time is a time savor and perfect for meal prep. Then you can simply assemble when you are ready to eat.

Switch Things Up:

Looking for some other ideas to try? Cabbage, peppers, lettuce variety, sprouts, mango, and strawberries are all favorites. 

Or add in rice noodles or wrap in up in a rice paper

Want to Make this Recipe?

If logging in MyFitnessPal, search: KKF Shrimp Lettuce Wraps if using exact portions below or KKF Peanut Sauce for sauce alone. 

Tag me on Instagram, @kelliekristinefitness. I love seeing your recreations or let me know below in comments how it turned out!


Make sure to check out some of my other dinner favorites Chipotle Turkey Burgers or Mahi Mahi Burritos Starring Cilantro Lime Coleslaw

for easy week night, macro friendly meals!


Shrimp Lettuce Wraps with Peanut Sauce

Prep Time15 minutes
Total Time15 minutes
Cuisine: Vietnamese
Keyword: Fish, No-Bake, Prep-Ahead, protein, quinoa, Shrimp, vegetables
Servings: 2


Wraps (Per 1, adjust for preference)

  • 4 oz Shrimp Cocktail
  • 90 g Cooked Quinoa
  • 85 g Butter Lettuce Leaves
  • 80 g Snacking Cucumbers (2)
  • 50 g Matchstick Carrots
  • 1 Jalapeno to taste
  • Fresh Mint Chopped to taste
  • Fresh Cilantro Chopped to taste

Peanut Sauce for 2 (50g per serving)

  • 30 g PB2
  • 28 g Water
  • 12 g Toasted Sesame Oil
  • 25 g Rice Vinegar
  • 5 g Honey
  • 1 clove Garlic Minced


  • To make peanut sauce, whisk together PB2 and water until a creamy peanut butter consistency. Then stir in sesame oil, vinegar, honey and garlic.
  • Wash a dry lettuce. Place shrimp in center of each leaf; top with carrots, cucumber, jalapeno, quinoa; season with herbs and top with sauce to taste.
  • Roll the sides of the lettuce up and serve immediately. Enjoy!



Per 1 Serving: 4oz shrimp as listed in recipe with 50g peanut sauce
Calories: 370   Protein: 40g   Carbohydrates: 35g    Fat: 8g   
Peanut Butter Dipping Sauce only (50g)
Calories: 105  Protein: 6g   Carbohydrates: 7g    Fat: 6g   
MyFitnessPal: KKF Shrimp Lettuce Wraps (with 50g peanut sauce)
MyFitnessPal: KKF Peanut Sauce 
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