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
- 2–3 ripe mangos, peeled and diced (about 3 cups)
- 2–3 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
- 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.
- Prepare salsa: Add all salsa ingredients to a bowl and toss to combine. Keep covered in the refrigerator until ready to serve.
- 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.
- 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