Spicy Shrimp Lettuce Wraps with Mango Salsa

By • August 28, 2014 0 Comments

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Author Notes: Smoky paprika, cayenne, and lime-marinated shrimp lettuce wraps topped with sweet mango salsa. Riley Wofford


Serves 4


  • 1 large mango, peeled, pitted, and diced
  • 2 Roma tomatoes, seeded and diced
  • 2 tablespoons minced red onion
  • 1 garlic clove, minced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon chopped cilantro leaves
  • 1 teaspoon seeded, minced jalapeño
  • Kosher salt
  1. Stir together the mango, tomatoes, red onion, garlic, lime juice, cilantro, jalapeño, and salt in a small bowl to combine. Cover with plastic wrap and chill in the refrigerator until ready to use.


  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice
  • 1 tablespoon paprika
  • 1 1/2 teaspoons cayenne pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground mustard
  • 1/2 teaspoon dried oregano
  • 1 pound small shrimp, peeled and deveined
  • 1 head butter lettuce, cored
  1. Whisk together the olive oil, lime juice, paprika, cayenne, salt, garlic powder, mustard, and oregano in a shallow baking dish. Add the shrimp and turn to coat evenly. Cover with plastic wrap and chill in the refrigerator for at least 1 hour.
  2. Place a grill pan over medium-high heat. Add the shrimp and grill for 1 to 2 minutes per side, until cooked through. Separate the lettuce leaves and arrange the shrimp in the center of the leaves. Spoon the mango salsa over the top and serve.

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