In a medium bowl, whisk together the coconut aminos, 2 tablespoons olive oil, fish sauce, lime juice, and crushed red peppers.
Add the shrimp and mix to coat. Cover and let sit for 30 minutes to marinate.
Heat the remaining 2 tablespoons oil in a large pan or wok over medium heat.
Add the shrimp and saute for 4-6 minutes, until white, opaque, and cooked through.
Divide the shrimp, cucumbers, and avocados among the lettuce leaves. Drizzle with peanut sauce.
Garnish with green onions, roasted peanuts, and lime wedges.