Chicken and Shrimp Laap

Name: Chicken and Shrimp Laap (Laotian Lettuce Wraps)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 teaspoon coconut flour; 1 teaspoon oil; 1 small shallot (thinly sliced); 1 pound ground chicken thighs; ½ pound large shrimp (peeled and chopped coarsely); 2 tablespoons Asian fish sauce; 2 tablespoons fresh lime juice; ½ teaspoon cayenne pepper; 2 scallions (thinly sliced); ¼ cup chopped cilantro; ¼ cup minced fresh mint leaves; 1 head butter lettuce (washed and spun dry, and separated into leaves)

Chicken and shrimp laap is a Laotian dish of seasoned ground chicken and chopped shrimp served in lettuce cups, made tangy and spicy with fish sauce, lime, and cayenne. It's a low-carb, Paleo-friendly meal that comes together in under 20 minutes.

🌍Chinese 🌍Japanese 🥗Paleo 🏷️Chicken and shrimp larb 🏷️Chicken and shrimp lettuce wrap Chicken and shrimp recipes

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🏷️Chicken lettuce wrap

🏷️What to make with chicken and shrimp

Total

30 min

Servings

4

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From Skinnytaste

Ingredients

1 teaspoon coconut flour
1 teaspoon oil
1 small shallot (thinly sliced)
1 pound ground chicken thighs
½ pound large shrimp (peeled and chopped coarsely)
2 tablespoons Asian fish sauce
2 tablespoons fresh lime juice
½ teaspoon cayenne pepper
2 scallions (thinly sliced)
¼ cup chopped cilantro
¼ cup minced fresh mint leaves
1 head butter lettuce (washed and spun dry, and separated into leaves)

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Instructions

1
On a parchment-lined baking tray, toast the coconut flour in a 300°F oven for 5 to 7 minutes or until the flour turns golden brown. (You can also toast the coconut flour in a dry pan over low heat instead.) Set aside.
2
In the meantime, heat the oil in a large skillet over medium-high heat. Add the sliced shallot and sauté for 2 to 3 minutes or until softened.
3
Add the ground chicken, and break it up with a spatula. Cook, stirring, for 3 to 5 minutes until no longer pink.
4
Add the shrimp and stir-fry for another 2 to 3 minutes or until the shrimp is cooked through.
5
Remove the pan from the heat and add the fish sauce, lime juice, toasted coconut flour, and cayenne pepper. Adjust the seasoning to taste.
6
Sprinkle the chopped herbs on top. To eat, wrap a 1/3 cup of laap in a lettuce leaf and devour.

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Tips & Notes

Pro tips

Don't skip the coconut flour—it absorbs excess moisture from the shrimp and creates the traditional slightly dry, crumbly texture of laap.
Use high heat and keep the chicken moving constantly to develop light browning; this takes 5–7 minutes for ground thighs.
Add fish sauce and lime juice off heat so the acid doesn't curdle the shrimp; stir well to distribute flavor evenly.
Serve immediately with crisp butter lettuce, romaine, or cabbage leaves and let diners assemble their own wraps for the best texture.

Substitutions

ground shrimp → whole shrimp, halved or quartered (adds texture, slightly longer cook time)
fish sauce → tamari or coconut aminos (loses authenticity but maintains umami; add salt to taste)
coconut flour → tapioca starch or arrowroot (1 teaspoon; absorbs liquid similarly)

Storage & make-ahead

Store cooled laap in an airtight container up to 3 days; reheat gently over medium heat with a splash of water. Assemble wraps fresh to preserve lettuce crispness.

Common Questions

What is laap or larp?

Laap (also spelled larp) is a traditional Laotian dish of minced meat seasoned with fish sauce, lime juice, and chiles, typically served with lettuce leaves or sticky rice as edible vessels.

Can I use ground shrimp instead of chopped?

Yes, ground shrimp works well and cooks faster. Coarsely chopped shrimp adds texture contrast, but grind them if you prefer a uniform consistency.

Is this recipe Whole30 compliant?

Yes, provided you use compliant fish sauce (check ingredient labels for added sugar) and serve in fresh lettuce leaves with no non-compliant additions.

How do I reduce the spice level?

Cut the cayenne pepper to ¼ teaspoon or less, or omit it entirely. You can add heat to taste at the table with chili flakes or fresh Thai chiles.

Can this be made ahead?

Prepare the meat mixture up to 2 days ahead and refrigerate; reheat gently in a pan before serving. Assemble with fresh lettuce and herbs just before eating.