Crunchy, fresh, and vibrant, these shrimp lettuce cups are easy to make with pre-sealed shrimp and store-bought teriyaki sauce. First the shrimp is sous vide and then broiled with the teriyaki sauce to caramelize the sugars in the sauce for extra flavor. A mix of herbs adds bright verdancy and cucumber and peanuts add crunch. Mix and match other toppings such as cashews, toasted coconut, lime juice, or chile sauce to your liking. 

[recipe title=”Shrimp Lettuce Wraps” servings=”2″ time=”10 minutes” difficulty=”2 hours”]


  • 8 oz peeled, deveined, shrimp, vacuum sealed
  • 1 small cucumber, cut into matchsticks
  • 1 small head bibb lettuce 
  • ¼ cup teriyaki sauce
  • 1 cup mixed herbs such as cilantro, basil, and/or mint 
  • 1 tbsp chopped peanuts



1) Place shrimp in a Suvie pan, and cover with water. Insert pan into your Suvie, input settings, and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Sous Vide at 130°F for 30 minutes

Top Zone: Sous Vide at 130°F for 30 minutes

2) After the cook, remove shrimp for packaging, pat dry, and roughly chop. Transfer shrimp to a clean, dry Suvie pan and stir in the teriyaki sauce. Return pan to your Suvie and broil 6-8 minutes until fragrant

3) Remove shrimp from Suvie, divide between bibb lettuce leaves and top with cucumber, herbs, and peanuts. 

Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top right zone of Suvie, fill reservoir, and set to Protein to 130°F for 30 minutes.




Nutritional Information per serving (2 servings per recipe): Calories 230, Total Fat 10g, Total Carbohydrates 12g, Total Sodium 1550mg, Total Protein 35g


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