Shrimp Cauliflower Lettuce Wraps


With football season here and the demand of delicious appetizers on the rise (especially with the holidays coming up!), I have been determined to create a new family favorite. Lately, I have been using riced cauliflower for a majority of my meals because it absorbs flavor and makes meals more dense and filling. I am also a sucker for shrimp and LOVE garlic shrimp ANYTHING! So I made some flavorful shrimp cauliflower lettuce wraps, with garlic of course! And they were a hit while we watched the last football game (GO PACK GO!). This appetizer only took minutes to make and includes many staple items I had in the fridge such as soy sauce or lettuce. I also addedd some chopped walnuts to add some more delicious nutrients to this recipe. These are definitely filling and at the top of my list for appetizers. This is how I #Seafoodparty

"By posting this recipe I am entering a recipe contest sponsored by the Seafood Nutrition Partnership and I am eligible to win prizes associated with the contest. I was not compensated for my time.”


Seafood is one of the leanest sources of protein and a super food packed with nutrients such as omega-3s, which is essential for your good heart health.


Shrimp Cauliflower Lettuce Wraps

Prep Time: 5 minutes. Cooking Time: 10 minutes. Total Time: 15 minutes.

Makes 10-12 lettuce wraps


  • 10-12 frozen shrimp, peeled
  • 2 tablespoons olive oil
  • 2 tablespoons garlic, minced
  • 1 teaspoon ground ginger
  • 1 cup riced cauliflower
  • 1/4 cup hoisin sauce
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons soy sauce
  • 1-ounce walnuts, finely chopped
  • 1 head butter lettuce
  • salt and pepper to taste
  • Green onions, for garnish


  1. In a small sauce pan, add water and pinch of salt. Boil frozen shrimp for 3 minutes. Let cool then chop into small pieces. 
  2. In a pan, combine olive oil, garlic, ginger, riced cauliflower and cooked shrimp. Saute for 2-3 minutes. Add hoisin sauce, rice wine vinegar, and soy sauce and cook for 2 more minutes.
  3. While mixture is cooking, set up lettuce wraps on a plate. Turn off heat and stir in chopped walnuts. Spoon about 3 tablespoons of mixture into each wrap. Top with green onions and serve with lemon. Enjoy as an appetizer!