Sriracha me crazy! These are an absolute favorite of mine and incredibly easy to whip up.  Pair with baked plantains and you’ve got a delicious meal in 15 minutes. Since farm raised shrimp often contains hormones and dyes I always opt for the healthier option of wild caught shrimp.  It’s better for you and the environment. You could also try this out with wild caught scallops, so yummy! This meal is especially nice during the summer where I’m from because I can usually always fine fresh locally grown heads of butter, boston or bibb lettuce at the farmer’s markets.  All three types of lettuces will do but I used the butter variation for this recipe.


For the sauce:

  • 4 tbs sriracha
  • 4 tbs coconut aminos
  • 1 tsp garlic powder
  • 2 tsp sesame oil
  • 2 tsp honey (optional)

For the wraps:

  • 1 pound small wild shrimp (or scallops), cooked 
  • 1 Head of butter lettuce
  • 1 cup steamed cauliflower rice
  • 1 avocado chopped
  • 1/2 cucumber chopped
  • 1/2 cup red cabbage
  • 1/4 cup shredded carrots
  • 1/2 cup Roasted cashews (optional)


  1. Rinse and thaw shrimp
  2. In a small bowl, mix together sriracha, coconut aminos, garlic powder and sesame oil (and honey if using).
  3. Toss mixture and shrimp together and set aside
  4. Steam cauliflower rice until tender
  5. Chop avocado and cucumber
  6. If necessary shred cabbage and carrots
  7. Prepare the lettuce by carefully removing the largest lettuce leaves from head
  8. Assemble by layering ingredients over lettuce leaves.  Cauliflower, sesame sriracha shrimp, vegetables and cashews (optional)
  9. Serve with a side of baked plantains
  10. Enjoy!


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