Shellfish Free Thai-Style Larb Lettuce Wraps
Bright, herby, and packed with bold Southeast Asian flavors, these lettuce wraps are the kind of meal that feels both light and deeply satisfying at the same time. Ground pork gets cooked until golden, then tossed in a punchy dressing of coconut aminos, fresh lime juice, ginger, and turmeric — no fish sauce or shrimp paste in sight, which makes this version genuinely worry-free for anyone avoiding shellfish and shellfish-derived ingredients. The real magic happens off the heat, when a generous handful of fresh mint, cilantro, and basil gets folded into the warm meat, perfuming every single bite. Crisp butter lettuce cups act as the perfect edible vessel — cool and refreshing against the savory, citrusy pork. A few thin slices of cucumber tucked alongside add a clean crunch that rounds everything out beautifully. This is the kind of recipe that looks impressive on a platter but comes together with minimal fuss, making it just as good for a weeknight dinner as it is for casual entertaining.
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Learn more →Ingredients
4 servings
For the larb
- 1 lb ground pork
- 2 tbsp coconut aminos
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ½ tsp fine sea salt
- 1 tbsp coconut oil
- 4 scallions, thinly sliced (green parts only)
- ½ cup fresh mint leaves, roughly torn
- ½ cup fresh cilantro leaves and tender stems, roughly chopped
- 2 tbsp fresh basil leaves, roughly torn
- 1 small shallot, very thinly sliced
For serving
- 1 head butter lettuce, leaves separated and washed
- 1 small cucumber, thinly sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, lime juice, grated ginger, turmeric, and salt until combined. Set aside.
- 2
Heat the coconut oil in a large skillet over medium-high heat until shimmering. Add the ground pork and cook, breaking it up with a spoon, until no pink remains and the meat is cooked through, reaching an internal temperature of 160°F (71°C), about 7–9 minutes.
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