Shrimp Lettuce Cups
Blue ApronSeafood
✓ Available this week · Jul 6 – Jul 12, 2026
☆☆☆☆☆ Be the first to review →🍽 2 servings · 📊 Easy
Nutrition Facts
2 serving(s)
Calories570
Per serving, as packaged by Blue Apron. Sat. fat & sugars not reported by provider.
7/ 10
MealFan's take
Solid choice
Seafood that 25% lighter than the average seafood meal.
Lightness3/5
Ease4/5
👍 Best for
✓ Beginner cooks✓ Seafood loversThis take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track — a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Blue Apron🔄 Availability checked weekly
Nutrition per serving
570
Calories
Per serving, as packaged by Blue Apron. Oils, salt & pepper added at home aren't included.
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Under 500 cal
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary ✓ Thai
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
10 oz Tail-On Shrimp (peeled & deveined)
½ cup Brown Rice
1 head Butter Lettuce
1 each Lime
2 each Scallions
6 oz Carrots
1 each Persian Cucumbers
1 tbsp Sambal Oelek
3 tbsp Roasted Peanuts
1 tbsp Smooth Peanut Butter Spread
1 tbsp Rice Vinegar
2 tsp Honey
How to make it
1
Take the honey out of the refrigerator. Combine the rice, a big pinch of salt, and 1 cup water in a small pot. Bring to a boil over high, reduce to low, cover, and cook undisturbed 23-25 minutes until absorbed. Fluff with a fork.
2
Rinse and dry all produce. Peel the carrots and thinly slice on an angle. Slice the scallions, keeping the white bases and green tops separate. Halve the lime. Halve the cucumber lengthwise and thinly slice crosswise; toss with sesame oil and rice vinegar in a bowl to marinate. Tear off the root end of the lettuce and separate the leaves. In a bowl, combine the peanut butter, honey (knead the packet), soy sauce, and as much chile paste as you like for the spicy peanut sauce; stir.
3
Heat a drizzle of olive oil in a nonstick pan over medium-high. Add the sliced carrots in an even layer. Cook undisturbed 2-3 minutes until lightly browned. Add the white scallion bases; season. Cook stirring occasionally 2-3 minutes until lightly browned and softened. Remove from heat; stir in the juice of 1 lime half. Transfer to a bowl and cover with foil. Wipe out the pan.
4
Pat the shrimp dry and remove the tails. Season with salt and pepper. Heat a drizzle of olive oil in the same pan over medium-high. Add in an even layer. Cook undisturbed 2-3 minutes until slightly opaque. Continue stirring occasionally 1-2 minutes until opaque and cooked through.
5
Serve the lettuce leaves, cooked shrimp, cooked rice, spicy peanut sauce, cooked carrots, marinated cucumber, and green scallion tops separately. Fill each cup using 2 lettuce leaves.
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Blue Apron
Shrimp Lettuce Cups
Blue Apron puts Shrimp Lettuce Cups with with Spicy Peanut Sauce & Brown Rice on the menu as a Seafood dish that holds up on a weeknight without asking much of the cook.
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
- Take the honey out of the refrigerator. Combine the rice, a big pinch of salt, and 1 cup water in a small pot. Bring to a boil over high, reduce to low, cover, and cook undisturbed 23-25 minutes until absorbed. Fluff with a fork.
- Rinse and dry all produce. Peel the carrots and thinly slice on an angle. Slice the scallions, keeping the white bases and green tops separate. Halve the lime. Halve the cucumber lengthwise and thinly slice crosswise; toss with sesame oil and rice vinegar in a bowl to marinate. Tear off the root end of the lettuce and separate the leaves. In a bowl, combine the peanut butter, honey (knead the packet), soy sauce, and as much chile paste as you like for the spicy peanut sauce; stir.
- Heat a drizzle of olive oil in a nonstick pan over medium-high. Add the sliced carrots in an even layer. Cook undisturbed 2-3 minutes until lightly browned. Add the white scallion bases; season. Cook stirring occasionally 2-3 minutes until lightly browned and softened. Remove from heat; stir in the juice of 1 lime half. Transfer to a bowl and cover with foil. Wipe out the pan.
- Pat the shrimp dry and remove the tails. Season with salt and pepper. Heat a drizzle of olive oil in the same pan over medium-high. Add in an even layer. Cook undisturbed 2-3 minutes until slightly opaque. Continue stirring occasionally 1-2 minutes until opaque and cooked through.
- Serve the lettuce leaves, cooked shrimp, cooked rice, spicy peanut sauce, cooked carrots, marinated cucumber, and green scallion tops separately. Fill each cup using 2 lettuce leaves.
Shrimp Lettuce Cups is a Blue Apron meal
Blue Apron delivers weekly meals across the US.
Frequently asked questions
Which meal service offers Shrimp Lettuce Cups?
Shrimp Lettuce Cups is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Shrimp Lettuce Cups thai?
Shrimp Lettuce Cups is tagged as Thai on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Shrimp Lettuce Cups take to prepare?
Shrimp Lettuce Cups is made in 5 steps. Estimated active time is about 40 minutes based on the recipe instructions.
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Frequently Asked Questions
How many calories in Blue Apron's Shrimp Lettuce Cups?
Shrimp Lettuce Cups has 570 calories per serving from Blue Apron.
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Brand: Blue Apron
Calories: 570 cal
Servings: 2
Pre-filled from our kitchen database · Tail-On Shrimp (peeled & deveined), Brown Rice, Butter Lettuce, Lime, Scallions, Carrots, Persian Cucumbers, Sambal Oelek
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