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shrimp lettuce wraps recipe

Shrimp Lettuce Wraps

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Katya
  • Prep Time: 30 mins
  • Cook Time: 5 mins
  • Total Time: 35 mins
  • Yield: 4 1x
  • Category: Main
  • Method: Grilled
  • Cuisine: Thai

Description

Grilled shrimp lettuce wraps topped with sweet mango basil salsa and served inside a lettuce wrap. It’s such an easy and quick meal for any day of the week.


Ingredients

Units Scale

Shrimp

  • 1/4 cup coconut milk
  • 2 Tbsp. avocado or olive oil
  • 2 Tbsp. low-sodium soy sauce
  • 3 large garlic cloves, grated or pressed
  • 1 tsp. fresh grated ginger
  • 1/4 tsp. red chili flakes
  • 2 Tbsp. honey
  • Zest 1 lime
  • 1 Tbsp. fresh chopped basil
  • 3/4 tsp. kosher salt
  • Black pepper, to taste
  • 1 lb. large shrimp (31-35), peeled, deveined, and tails-off

Salsa

  • 23 ripe mangos, peeled and diced (about 3 cups)
  • 23 scallions, thinly sliced (green part only)
  • 5 large basil leaves, julienned
  • 1 lime, juiced
  • Kosher salt and black pepper, to taste

To Serve

  • Iceberg lettuce leaves or butter lettuce

Instructions

  1. Marinate shrimp: In a bowl, whisk together the coconut milk, oil, soy sauce, garlic, ginger, chili flakes, honey, zest, basil, salt, and pepper. Add shrimp and toss to coat. Refrigerate for 30 minutes, covered.
  2. Prepare salsa: Add all salsa ingredients to a bowl and toss to combine. Keep covered in the refrigerator until ready to serve. 
  3. Grill shrimp: Remove the shrimp from the marinade and thread them onto skewers. Preheat an outdoor gas grill on medium-high and oil the grates. Place the shrimp on a hot grill and cook, uncovered, for about 2 minutes on each side or until shrimp is opaque. You can also grill the shrimp in a grilling basket.  
  4. To serve: Fill each lettuce leaf with a couple of grilled shrimp and scoop of mango salsa. Serve immediately.

Notes

  • Mangoes: If your mangoes are not quite ripe, add a little honey to the salsa for added sweetness.
  • Skewers: Soak wooden skewers for at least 30 minutes before using so they don’t burn.
  • Leftovers: Store leftover shrimp and salsa separately in the refrigerator for up to 3 days.
  • Recipe originally published May 2015

Nutrition

  • Serving Size: 2 lettuce wraps with salsa
  • Calories: 338
  • Sugar: 30.3 g
  • Sodium: 812.3 mg
  • Fat: 11.5 g
  • Carbohydrates: 37.4 g
  • Protein: 26.9 g
  • Cholesterol: 182.5 mg