Mojito Shrimp Lettuce Wraps

Refreshing and easy summer fare with citrus, garlic and sweet mild chile flavours.
-- Serves
SKILL LEVEL 6 to 8 servings (2 to 3 tacos per person)
2 pounds large (21 to 30 count) raw shrimp, peeled, deveined and tails removed
1/4 cup Mazola® Corn, Canola OR Vegetable Oil
1 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup finely chopped onion
4 cloves finely minced fresh garlic
1-1/2 teaspoon salt
1-1/2 teaspoon ancho chile
1-1/2 teaspoon leaf oregano
1-1/2 teaspoon ground cumin seed
1/4 cup loosely packed fresh cilantro, minced
Lettuce Tacos
4 large heads butter lettuce OR 4 smaller heads Bibb lettuce
1/2 cup crumbled queso fresco cheese
2 avocados, cubed
Fresh lime wedges
Fresh cilantro leaves

Preheat grill to medium high heat or about 400°F.

Place shrimp in a large resealable plastic bag or mixing bowl and set aside. Combine marinade ingredients in a small bowl; whisk until combined. Pour mixture over prepared shrimp, stir to coat and set aside to marinate for 10 minutes. 

Separate lettuce leaves into 18 to 20 “cups”.  Rinse and pat dry; cover and chill until ready to serve.

Spray grill with  grill spray. Remove shrimp from marinade and discard marinade.  Grill shrimp over Medium Direct heat for 2 to 3 minutes per side or until curled, firm and cooked through. Transfer cooked shrimp to a bowl. 

To assemble tacos, arrange chilled lettuce “cups”, open side facing up on a serving platter. Spoon 3 shrimp  into each lettuce cup, add a few avocado cubes, sprinkle with cheese, garnish with cilantro and serve immediately with lime wedges.


Total Time
Marinate Time 10 minutes
Grill Time 4 to 6 minutes
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
Fat / Lipides  0 g
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Fibre / Fibres   g
Sugars / Sucres   g
Cholesterol / Cholestérol   mg
Protein / Protéins   mg
Sodium   mg
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Calcium   mg
Iron / Fer   mg

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