Grilled shrimp + fresh salsa is one of my favorite summer combos. And when you combine the two, you get an amazingly, super easy, delicious, 5 second dinner! Well maybe not 5 second but close enough. These lettuce wraps are one of those super easy, quick meals you can throw together during a weeknight, serve it up for an appetizer, or jazz it up for a weekend get together. You seriously can’t go wrong here. And did I mention it takes like 5 seconds to cook the shrimp?
This meal has been on our dinner menu for the last couple weeks in every variation you can imagine. I’ve served them up over rice, chopped it up into a salad (something like this), and made lettuce wraps. You can do so many different things here. The flavors are perfecto! Plus the recipe calls for 1/4 cup of coconut milk and you guys know how much I dislike throwing food away, so I’ve been marinating + grilling shrimp for the last couple weeks because no coconut milk is going to waste in this house!
The shrimp is marinaded in a sweet and spicy coconut milk then grilled until opaque. You can skewer the shrimp or throw it in a grilling basket. Both ways work just fine. Then I finished these off with a fresh mango salsa and served it all in a lettuce wrap. And if you’re like me who always wondered how in the world to separate iceberg lettuce without shredding it to pieces…well, no need to wonder. I recently learned a quick trick. Look! look! ↓↓↓↓ (can you tell I’m a little excited 🙂 )
Here’s what you do:
1. Cut off the lettuce stub and core.
2. Place the lettuce under water, letting the water fill inside all the lettuce crevices.
3. Use your hands to loosen up the lettuce leaves while the water is running.
4. Turn off the water and peel/separate the lettuce leaves. Transfer to a paper lined plate to drain/dry.
Viola! Easy enough? Right? I wish I came up with that.
Hope you guys enjoy these lettuce wraps and if you do make them, let me know how you like in the comments below. You guys can also tag me @littlebrokenblog and follow me showing me your food! Facebook, Instagram, Pinterest
- 3 mangos, peeled and diced (1½ cup diced)
- 3 scallions, thinly sliced (green part only)
- 5 large basil leaves, julienned
- 1 lime, juiced
- salt and fresh ground black pepper to taste
- 1 lb. medium (32) shrimp, peeled and deveined
- 2 jalapenos, seeded and thinly sliced
- 3 large garlic cloves, sliced
- ½-inch piece ginger, peeled and grated
- 2 Tbsp. brown sugar (light or dark)
- 2 Tbsp. soy sauce (I used low sodium)
- ½ lime, zested
- ¼ cup coconut milk
- 1 Tbsp. chopped fresh basil leaves
- 2 Tbsp. vegetable oil
- ½ tsp. salt
- fresh ground black pepper, to taste
- To serve: iceberg lettuce leaves
- Combine all the ingredients together and keep covered in the refrigerator.
- In a medium bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate in the refrigerator for 30 minutes.
- Remove the shrimp from the marinade and thread onto skewers*.
- Preheat the grill on medium-high and oil the grates. Place the shrimp on a hot grill, cover and cook for 1½ - 2 minutes on each side or until shrimp is opaque. You can also grill the shrimp in a grilling basket (without skewering) for 4-5 minutes, stirring regularly during cooking. Set aside to cool slightly.
- To serve: top each lettuce leaf with shrimp and salsa. Eat immediately. Serves 4 (2 lettuce wraps per person).
**add additional time for shrimp to marinate
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adapted with changes from foodnetwork.com