Why This Recipe Works

Honey provided a glossy shine to the sauce and added a floral sweetness to offset sriracha's spice.

Before You Begin

We prefer untreated shrimp—those without added sodium or preservatives such as sodium tripolyphosphate (STPP). We like to garnish these wraps with chopped peanuts. Serve with a side of rice, if desired.

Instructions

Combine carrot and vinegar in bowl; set aside, tossing occasionally. Combine mayonnaise and 2 tablespoons sriracha in second bowl. Whisk honey, soy sauce, and remaining 2 tablespoons sriracha together in third bowl.

Pat shrimp dry with paper towels and sprinkle with salt. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add shrimp and scallion whites and cook until shrimp are spotty brown and just cooked through, about 3 minutes. Add honey mixture and cook until sauce is thickened and clings to shrimp, about 1 minute.

To serve, fill lettuce leaves with pickled carrots, shrimp mixture, sriracha mayonnaise, and scallion greens.