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Chicken & Shrimp Thai Larb Recipe with Lime and Herbs

This Chicken and Shrimp Laap (also spelled Larb) is a vibrant Laotian-style lettuce wrap that’s packed with flavor and perfect for low-carb, Paleo, and Whole30 diets. Quick to prepare and ideal for family meals or weeknight dinners, this recipe combines savory ground chicken, tender shrimp, bright citrus, and fresh herbs for a refreshing, hands-on eating experience.

This chicken and shrimp laap or larp is a Laotian version of lettuce wraps. It's low-carb, Paleo-friendly, Whole 30 approved, loaded with flavor and so fast and easy to make!Chicken and Shrimp Laap (Larb)

Laap is often considered the unofficial national dish of Laos. Traditionally a minced meat salad, it comes in many variations—using pork, duck, beef, or offal—finished with toasted rice powder and a generous scattering of herbs. This version swaps toasted rice for toasted coconut flour and pairs ground chicken with coarsely chopped shrimp for a light, flavorful mix that works perfectly spooned into butter lettuce leaves.

This chicken and shrimp laap or larp is a Laotian version of lettuce wraps. It's low-carb, Paleo-friendly, Whole 30 approved, loaded with flavor and so fast and easy to make!

This recipe is adapted to be family-friendly and pantry-accessible while retaining the bright, savory, and slightly spicy character of traditional laap. Toasted coconut flour provides a nutty, slightly sweet texture as a gluten-free substitute for toasted rice powder, and a touch of cayenne adds gentle heat. Serve the laap with crisp butter lettuce leaves, fresh mint, cilantro, and thinly sliced scallions for a satisfying, hand-held meal.

This chicken and shrimp laap or larp is a Laotian version of lettuce wraps. It's low-carb, Paleo-friendly, Whole 30 approved, loaded with flavor and so fast and easy to make!

Chicken and Shrimp Laap

A Laotian-inspired minced meat salad made with ground chicken and chopped shrimp, brightened with lime, seasoned with fish sauce and cayenne, and finished with fragrant herbs. Serve as lettuce wraps for a fresh, low-carb meal.

Yield: 4 servings (about 3 rolls per serving)

Prep: 10 mins • Cook: 20 mins • Total: 30 mins

Nutrition (per serving): Calories 220 • Protein 34g • Carbs 5g • Fat 6.5g • Fiber 1.5g • Sodium 795mg

Dietary: Low-carb, Paleo-friendly, Whole30-compliant

Ingredients

  • 1 teaspoon coconut flour
  • 1 teaspoon oil (neutral oil or avocado oil)
  • 1 small shallot, thinly sliced
  • 1 pound ground chicken thighs
  • ½ pound large shrimp, peeled and coarsely chopped
  • 2 tablespoons fish sauce (Asian-style)
  • 2 tablespoons fresh lime juice
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 2 scallions, thinly sliced
  • ¼ cup chopped cilantro
  • ¼ cup minced fresh mint leaves
  • 1 head butter lettuce, washed, dried, and separated into leaves

Instructions

  1. Preheat the oven to 300°F (150°C). Spread the coconut flour on a parchment-lined baking sheet and toast for 5–7 minutes, or until it turns a light golden brown. Alternatively, toast the coconut flour in a dry skillet over low heat, stirring frequently. Remove and set aside.
  2. Heat the oil in a large skillet over medium-high heat. Add the sliced shallot and sauté for 2–3 minutes until softened and fragrant.
  3. Add the ground chicken to the skillet and break it up with a spatula. Cook for 3–5 minutes, stirring occasionally, until the chicken is no longer pink and begins to brown lightly.
  4. Add the chopped shrimp and stir-fry for another 2–3 minutes until the shrimp are opaque and cooked through.
  5. Remove the skillet from the heat. Stir in the fish sauce, fresh lime juice, toasted coconut flour, and cayenne pepper. Taste and adjust seasoning as desired—add more lime juice for brightness or a pinch more cayenne for heat.
  6. Toss in the thinly sliced scallions, chopped cilantro, and minced mint. Mix gently to combine and let the flavors meld for a minute.
  7. To serve, spoon about 1/3 cup of the laap into each butter lettuce leaf, fold or roll, and enjoy immediately. Eating with your hands enhances the casual, communal experience.

Tips

– If you prefer a nuttier flavor close to traditional toasted rice powder, briefly toast and pulse a small amount of raw rice in a dry pan until golden and grind finely; otherwise, toasted coconut flour is an easy, gluten-free option.

– Adjust the herb quantities to taste—extra mint and cilantro amplify freshness; additional lime juice brightens the overall flavor.

– Leftovers keep well refrigerated for a day or two; rewarm gently before serving or enjoy chilled in salads.

Nutrition Details (per serving)

Calories: 220 kcal • Carbohydrates: 5 g • Protein: 34 g • Fat: 6.5 g • Fiber: 1.5 g • Sugar: 2 g • Cholesterol: 68 mg • Sodium: 795 mg

More Lettuce Wrap Ideas

  • Turkey Santa Fe lettuce wraps — southwestern-seasoned turkey with salsa-style toppings.
  • Buffalo chicken lettuce wraps — spicy shredded chicken with cooling slaw.
  • Chicken club lettuce wrap sandwich — classic club flavors without the bread.
  • Asian chicken lettuce wrap chopped salad — savory chicken with crunchy vegetable mix.
  • Tuna lettuce wrap with avocado yogurt dressing — creamy, protein-packed seafood wraps.
  • Thai chicken peanut lettuce tacos — tangy peanut-sauce–coated chicken with fresh herbs.

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