Grilled Shrimp Lettuce Wraps Recipe

4.5 3 3
Grilled Shrimp Lettuce Wraps Recipe
Grilled Shrimp Lettuce Wraps Recipe photo by Taste of Home
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Grilled Shrimp Lettuce Wraps Recipe

Read Reviews
4.5 3 3
Publisher Photo
"This recipe makes a great summer dinner," says Gretchen Perkins of Richmond, Virginia. It's also fits in nicely to a gluten-free diet.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 5 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 5 min.

Ingredients

  • 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
  • MANGO SALSA:
  • 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

Directions

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 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Grilled Shrimp Lettuce Wraps in Cooking for 2 Summer 2006, p15

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.

  • 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
  • MANGO SALSA:
  • 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.
Originally published as Grilled Shrimp Lettuce Wraps in Cooking for 2 Summer 2006, p15

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Reviews forGrilled Shrimp Lettuce Wraps

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MY REVIEW
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."

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

"Excellent and easy."

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

"EXCELLENT CHOICE OF USING SHRIMP FOR A LETTUCE WRAP. LOVE IT."

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