🍛 Indian · Lunch · Easy difficulty · Pescatarian
Gluten-Free Indian Shrimp Lettuce Wraps
A gluten-free lettuce wraps with shrimp, turmeric, cumin and garam masala, Indian flavours and no gluten.
- Prep time
- 12 min
- Cook time
- 8 min
- Total time
- 20 min
- Servings
- 4
- Calories
- 507 kcal
- Protein
- 29 g
- Carbs
- 28 g
- Fat
- 31 g
- Course
- Lunch
About this Indian wrap
Gluten-Free Indian Shrimp Lettuce Wraps is a Indian lunch built around large shrimp. It takes about 20 min from start to finish, 12 minutes of prep and 8 minutes of cooking, and serves 4.
Cooking method: wrap. Difficulty is rated easy. Pescatarian, and marked gluten-free in our data.
Good for: gluten-free, under 25 minutes, high protein.
Ingredients
Quantities are for 4 servings. Change the servings in the app to rescale them automatically.
- 500 g large shrimp, peeled and deveined
- 1 head butter lettuce, leaves separated
- 1 cucumber, thinly sliced
- 1 cup spinach, diced
- Seasoning: turmeric, cumin and garam masala
- Sauce: 1 tbsp lemon juice and 2 tbsp olive oil
- 2 tbsp olive oil
- Salt and black pepper, to taste
Method
Step 1. Finely chop or mince the shrimp.
- Heat
- Off, no heat yet
- Look for
- Pieces are roughly the same size, so they all finish cooking together.
- Why it matters
- Even pieces cook at the same speed. Prepping everything first (mise en place) stops you scrambling once the pan is hot.
- Avoid
- Cutting pieces of mixed sizes: small ones burn while big ones stay raw.
Step 2. Cook the shrimp with turmeric, cumin and garam masala in a hot pan for 6 minutes until browned.
- Heat
- Medium to high, stir or flip now and then
- Look for
- Golden-brown edges, a steady sizzle and a toasty smell.
- Why it matters
- Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
- Avoid
- Overcrowding the pan: the temperature drops and food steams. Cook in batches.
Step 3. Stir in the sauce (1 tbsp lemon juice and 2 tbsp olive oil) and simmer for 1 minute.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 4. Wash and dry the lettuce leaves to use as cups.
- Heat
- Off, no heat yet
- Look for
- Pieces are roughly the same size, so they all finish cooking together.
- Why it matters
- Even pieces cook at the same speed. Prepping everything first (mise en place) stops you scrambling once the pan is hot.
- Avoid
- Cutting pieces of mixed sizes: small ones burn while big ones stay raw.
Step 5. Spoon the filling into the leaves and add the cucumber and vegetables.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 6. Garnish with fresh coriander and eat with your hands.
- Heat
- Warm plates
- Look for
- Hot food on warm plates with a fresh, bright garnish on top.
- Why it matters
- Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
- Avoid
- Waiting too long: the dish cools and crisp parts go soft.
Chef's tip
Check labels on stock, tamari, mustard and spice blends - gluten hides in them.
Equipment you will need
- Frying pan
- Chopping board
- Clean towel to keep wraps warm
Nutrition per serving
Estimated per serving: 507 kcal, 29 g protein, 28 g carbohydrate and 31 g fat. Roughly 23% of the energy comes from protein, 22% from carbohydrate and 55% from fat, using standard energy values.
Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.
When to cook Gluten-Free Indian Shrimp Lettuce Wraps
Substitutions and variations
- Warm tortillas briefly in a dry pan so they bend without cracking.
- Use large lettuce leaves instead of wraps for a low-carb alternative.
- Pack sauces separately if you are making these to eat later.
Frequently asked questions about Gluten-Free Indian Shrimp Lettuce Wraps
How long does Gluten-Free Indian Shrimp Lettuce Wraps take to make?
It takes about 20 min in total: 12 minutes of prep and 8 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.
How many calories are in one serving?
Each serving has about 507 kcal, with 29 g protein, 28 g carbohydrate and 31 g fat. These are estimates for the recipe's 4 servings.
Is Gluten-Free Indian Shrimp Lettuce Wraps gluten-free?
It is marked gluten-free in our data. Still check labels on stock, sauces and spice blends, which can contain gluten.
Is it suitable for vegetarians or vegans?
It is pescatarian: it contains fish or seafood but no meat or poultry.
How difficult is it to cook?
It is an easy recipe with simple steps and minimal timing pressure, so it suits beginners.
Can I make Gluten-Free Indian Shrimp Lettuce Wraps ahead or freeze it?
Store leftovers in airtight containers in the fridge for 3-4 days. Most baked and saucy dishes freeze well for up to 3 months, but avoid freezing crisp items and salads.
How many servings does it make?
This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.