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Grilled Shrimp Lettuce Wraps

 Grilled Shrimp Lettuce Wraps
"This recipe makes a great summer dinner," says Gretchen Perkins of Richmond, Virginia. It's also fits in nicely to a gluten-free diet.
2 ServingsPrep: 20 min. + marinating Grill: 5 min.


  • 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


  • 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.
  • For salsa, in a small bowl, combine the mango, onion, peppers,
  • cilantro and lime juice. Cover and refrigerate until serving.
  • Drain and discard marinade. Thread shrimp on two metal or soaked

2 of 2

Grilled Shrimp Lettuce Wraps (continued)

Directions (continued)

  • wooden skewers. Using long-handled tongs, moisten a paper towel with
  • cooking oil and lightly coat the grill rack.
  • 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.
Nutritional Facts: 2 wraps equals 173 calories, 3 g fat (1 g saturated fat), 138 mg cholesterol, 609 mg sodium, 16 g carbohydrate, 2 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fruit, 1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.