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Grilled Shrimp Lettuce Wraps Recipe

Grilled Shrimp Lettuce Wraps Recipe

"This recipe makes a great summer dinner," says Gretchen Perkins of Richmond, Virginia. It's also fits in nicely to a gluten-free diet.
TOTAL TIME: Prep: 20 min. + marinating Grill: 5 min. YIELD:2 servings


  • 1/4 cup gluten-free reduced-sodium tamari soy sauce
  • 2 tablespoons orange juice
  • 1-1/2 teaspoons sesame oil
  • 1-1/2 teaspoons honey
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon
  • 1/2 pound uncooked large shrimp, peeled and deveined
  • 1/2 medium mango, peeled and chopped
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped sweet red pepper
  • 2 tablespoons chopped green pepper
  • 1 teaspoon chopped jalapeno pepper
  • 1 to 2 teaspoons minced fresh cilantro
  • 2 tablespoons lime juice
  • 4 large lettuce leaves


  • 1. In a large resealable plastic bag, combine the first six ingredients; add shrimp. Seal bag and turn to coat; cover and refrigerate for 20 minutes.
  • 2. For salsa, in a small bowl, combine the mango, onion, peppers, cilantro and lime juice. Cover and refrigerate until serving.
  • 3. Drain and discard marinade. Thread shrimp on two metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  • 4. Grill, uncovered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until shrimp turn pink. Place shrimp on lettuce leaves; top with salsa and roll up. Yield: 2 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

2 each: 173 calories, 3g fat (1g saturated fat), 138mg cholesterol, 609mg sodium, 16g carbohydrate (11g sugars, 2g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fruit, 1/2 fat.

Reviews for Grilled Shrimp Lettuce Wraps

Sort By :
Orbs User ID: 7287623 157064
Reviewed May. 21, 2014

"I served this delicious recipe for lunch with broiled carrots with cinnamon/vanilla butter; and broiled onions, tomato wedges, and fresh pineapple salsa. We had raspberry lemonade and for dessert, fresh pineapple. Thanks for the recipe, Gretchen."

LDarby User ID: 6731227 80284
Reviewed Jun. 11, 2012

"Excellent and easy."

DEEPCHER User ID: 3631283 138489
Reviewed Feb. 25, 2010


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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.