Korean BBQ Shrimp Lettuce Wraps
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This recipe was born out of a craving for something light yet bold enough to stand up to the grill. Shrimp, with their quick cook time and natural sweetness, are the perfect canvas for Korean flavors—but we didn’t want to rely on bottled sauces. Instead, we let Revolution Barbecue Korean BBQ Rub do the heavy lifting. With gochugaru pepper, garlic, smoked paprika, and vinegar powder, it delivers balanced heat, tang, and complexity in every bite. Paired with butter lettuce, spicy kimchi, sesame mayo, and toasted sesame seeds, these wraps are bright, fiery, and crisp—just the way grilled food should feel in the middle of summer.
Korean BBQ Shrimp Wraps with Sesame Mayo
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
Korean
Author:
Glenn Connaughton
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
Calories
355
These lettuce wraps deliver bold Korean BBQ flavor layered with texture and spice. The shrimp are marinated with soy, sesame oil, and Revolution Barbecue Korean BBQ Rub, infusing every bite with smoky chile heat and umami depth. Just before grilling, a second dusting of the rub creates a flavorful crust that sears perfectly over high heat. Each shrimp is then wrapped in crisp butter lettuce with spicy kimchi, creamy sesame mayo, and toasted sesame seeds. The result is a clean, vibrant dish that brings fire and richness without ever feeling heavy.
Ingredients
For the Shrimp Marinade
- 1½ pounds jumbo shrimp, peeled and deveined
- 2 tablespoons avocado oil
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons honey
- 1 teaspoon toasted sesame oil
- 2 tablespoons Revolution Barbecue Korean BBQ Rub, divided
For the Sesame Mayo
- ¼ cup mayonnaise
- 1 teaspoon toasted sesame oil
- ½ teaspoon low-sodium soy sauce
For Serving
- 1 head butter lettuce, leaves separated and washed
- ½ cup kimchi, chopped
- 1 scallion, thinly sliced
- 2 teaspoons toasted sesame seeds
Directions
- Marinate the Shrimp: In a large bowl, whisk together the avocado oil, soy sauce, rice vinegar, honey, toasted sesame oil, and 1 tablespoon of the Korean BBQ Rub. Add the shrimp and toss to coat thoroughly. Cover and refrigerate for 20 minutes.
- Make the Sesame Mayo: In a small bowl, whisk together the mayonnaise, toasted sesame oil, and soy sauce until smooth. Set aside.
- Preheat the Grill: Set your grill to medium-high heat, around 400 degrees Fahrenheit. If desired, thread shrimp onto skewers for easier handling. Make sure the grill grates are clean and hot before adding the shrimp.
- Season Before Grilling: Remove the shrimp from the marinade and let the excess drip off. Arrange them on a tray and sprinkle with the remaining 1 tablespoon of Korean BBQ Rub to build a flavorful crust.
- Grill the Shrimp: Grill shrimp for 2 to 3 minutes per side until pink, lightly charred, and cooked through. Remove from heat and rest briefly.
- Assemble the Wraps: Fill each lettuce leaf with grilled shrimp, chopped kimchi, sliced scallions, a drizzle of sesame mayo, and a sprinkle of toasted sesame seeds.
Recipe Note
These Korean BBQ Shrimp Wraps with Sesame Mayo prove that big flavor doesn’t need a long ingredient list. With a marinade built around the bold chile heat and smoky tang of Revolution Barbecue Korean BBQ Rub, the shrimp come off the grill layered with spice and umami. The creamy sesame mayo adds richness while the lettuce, rice, kimchi, and toasted sesame seeds provide a fresh and crunchy contrast. Whether you’re grilling for a crowd or throwing together something quick on a weeknight, this dish delivers BBQ depth and global flavor in one clean bite. Grab your bottle of Korean BBQ Rub today at Revolution Barbecue and take your shrimp game to the next level.
Nutrition information is automatically calculated, and should only be used as an approximation
Serving Size
1 serving (275 grams)
Calories 355,
Fat
16 grams,
Polyunsaturated Fat
4 milligrams,
Monounsaturated Fat
5 milligrams,
Carbs
10 grams,
Protein
27 grams,
Potassium
440 milligrams,
Fiber
2 grams,
Sodium
920 milligrams,
Sugar
4 grams,
Iron
2 milligrams
