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Air Fryer Gochujang Shrimp Lettuce Wraps (with Vietnamese Pickled Carrot & Radish)

Byhubbybap@gmail.com
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I love mixing different cuisines here and there, and this is one of those combinations that just works. Vietnamese-style pickled carrot and radish pair surprisingly well with gochujang-based dishes, bringing a fresh, tangy contrast to the rich, spicy flavors.

I also love making gochujang shrimp in the air fryer. It’s quick, easy, and the shrimp come out juicy every time with minimal effort.

Wrapped in lettuce with a few simple toppings, everything comes together into a light but really flavorful meal. It’s fresh, a little spicy, a little tangy, and such a satisfying fusion twist.

Air Fryer Gochujang Shrimp Lettuce Wraps with pickled carrot and radish

Air Fryer Gochujang Shrimp Lettuce Wraps (with Vietnamese Pickled Carrot & Radish)

Air fryer shrimp lettuce wraps with a spicy gochujang glaze and fresh pickled vegetables.
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Prep Time 1 day
Cook Time 15 minutes
Servings: 2
Course: Appetizer, Main Course, Snack
Cuisine: Korean, Vietnamese
Ingredients Equipment Method Notes

Ingredients
  

Gochujang Shrimp
  • 3/4 lb Shrimp thawed
  • 2 tbsp Gochujang
  • 1 tbsp Gochugaru (Korean chili flakes)
  • 1 1/2 tbsp Olive oil
  • 1 tbsp Minced garlic
  • 1 tbsp Soy sauce
  • 1 tbsp Mirin
  • 1 tbsp Honey
  • 1 tsp Black pepper
Vietnamese Pickled Carrot & Radish (Đồ Chua)
  • 1 Small carrot matchsticks
  • 1/2 Daikon matchsticks
  • 1 tbsp Salt
  • 1/2 cup Water
  • 1/2 cup Sugar
  • 1/2 cup White vinegar
  • Chili to taste, optional
Wraps
  • 1 Butter lettuce
  • 1 cup Cooked brown rice
  • 1 Avocado sliced
  • Sesame seeds for garnish
  • Green onion optional for garnish, chopped

Equipment

  • Air fryer

Method
 

  1. Make pickles
    Toss carrot and daikon with salt and let sit for 15 minutes. Rinse and squeeze out excess moisture. Heat water and sugar until dissolved, then turn off heat and add vinegar. Pour over vegetables and let cool. Refrigerate overnight for best flavor.
  2. Marinate shrimp
    Mix shrimp with gochujang, gochugaru, olive oil, garlic, soy sauce, mirin, honey, and black pepper. Marinate for 15–30 minutes.
  3. Cook shrimp
    Air fry shrimp at 390°F for 10-12 minutes, flipping halfway, until cooked through.
  4. Prepare components
    Wash lettuce and prepare rice, avocado, and garnishes.
  5. Assemble
    Add rice, shrimp, avocado, and pickles to lettuce leaves. Garnish with sesame seeds and green onion.

Notes

Difficulty

Easy–Intermediate – Simple steps, but involves multiple components and balancing flavors.

Storage

Shrimp: Up to 3 days refrigerated airtight. Reheat in air fryer or pan.
Pickles: Up to 2-3 week refrigerated airtight.
Assembled wraps: Best fresh.

Tips

• Marinate shrimp at least 15 minutes for better flavor.
• Balance each wrap with shrimp, rice, and pickles for best texture.
• Oven option: Bake at 400°F for 10-12 minutes, flipping halfway, until shrimp are cooked through.

If you liked this, you might also like:

Rice Paper Bibim Mandu (Crispy Flat Dumplings with Spicy Vegetables)

Crispy Lemon Soy Chili Chicken Salad (Yuringi-Style)

Crispy Rice Paper Yukjeon (Beef & Zucchini Pancakes)

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