Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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