Grilled shrimp lettuce wraps make a fun finger food dinner

Toss shrimp with spicy seasoning, grill, and serve in fresh and crunchy lettuce wraps. Top with a touch of salsa, and you have yourself a fabulous fresh meal. You’ll cut down on carbs by using lettuce instead of traditional sandwich wraps.

Take your shrimp dinner to another level of fun and flavor with this recipe. Marinating the shrimp in a spicy citrus mix gives it the flavor you’ll enjoy. The salsa it’s served with is fresh and a bit spicy on its own, and pairs well with the shrimp.

One of the fun parts about this meal? I’ve used big, green lettuce leaves as the wrap, which is a refreshing option. You’ll cut down a bit on carbs in this dish and automatically add to your serving of veggies.

Spicy grilled shrimp kebab lettuce wraps with corn salsa recipe

Perfect for the warm months, this shrimp dish is a delight. Serve with your favorite chips on the side and your favorite drinks for a fun meal.

Serves 4-6

Prep time: 5 minutes | Inactive time: 45 minutes | Cook time: 8 minutes | Total time: 58 minutes

Ingredients:

For the salsa

• 1 (15 ounce) can diced tomatoes
• 2 tablespoons lime juice
• 2/3 cup corn
• 1 jalapeño, seeds and membrane removed, diced small
• 1/4 cup white onion, diced
• 2 garlic cloves, minced
• 3-4 dashes hot sauce, to taste
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon fresh cilantro leaves, torn

For the shrimp

• 1 pound precooked large shrimp (thawed, if frozen), tails removed
• 1/4 cup lime juice
• 1/2 cup olive oil
• 2 garlic cloves, minced
• 2-3 dashes hot sauce, to taste
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon ground black pepper
• 5-6 large lettuce leaves, whole
• Fresh cilantro, for garnish

Directions:

For the salsa

1. Combine all the ingredients, and mix well. Taste, and adjust the seasonings to taste.
2. Refrigerate until ready to serve.

For the shrimp

1. To a bowl, add the lime juice, olive oil, garlic, hot sauce, salt, red pepper flakes and black pepper. Mix to combine.
2. Add the shrimp to a large, zippered baggie. Pour the lime juice mixture over the shrimp, and seal the bag.
3. Use your hands to massage the marinade over the shrimp, and lay the bag flat. Refrigerate for about 45 minutes.
4. Remove the shrimp from the bag, and discard the marinade. Thread the shrimp onto skewers, and grill on medium-high heat for 3 to 4 minutes per side.
5. Add 4 to 6 shrimp to each lettuce leaf, serve with the salsa, and garnish with fresh cilantro leaves.

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