Grilled Shrimp Lettuce Cups With Tropical Fruit Salsa
These grilled shrimp lettuce cups are bursting with vibrant flavors and refreshing textures. Marinated in a combination of zesty soy sauce, aromatic orange zest, and a hint of spice, the succulent shrimp are threaded onto skewers and cooked to juicy perfection. Nestled in crisp lettuce cups alongside a colorful medley of matchstick-cut carrots and cucumbers, the shrimp are elevated by a fruity and tangy tropical fruit salsa. Drizzle with a touch of spicy Sriracha for a perfect balance of heat, sweetness, and freshness in every bite.
— Constant Cookbook
Ingredients
- FOR THE SHRIMP:
- 1 pound shrimp, shelled and deveined
- 2 teaspoons soy sauce
- 1 teaspoon freshly grated orange zest
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1/2 teaspoon sesame oil
- Bamboo skewers, soaked in water for 30 minutes
- 1 cup matchstick-cut carrots
- 1 cup matchstick-cut cucumbers
- 1 head iceberg, butterhead or Boston bibb lettuce, leaves separated into "cups"
- Sriracha hot sauce (or any hot chili sauce)
- FOR THE SALSA:
- 1 cup diced mango
- 1 cup diced papaya
- 1/2 cup diced kiwi
- Pinch of chili powder
- 1/4 teaspoon kosher or sea salt, or to taste
- Freshly ground black pepper
Instructions
- For the Tropical Fruit Salsa:
- Combine ingredients and set aside until ready to use.
- For the Shrimp Lettuce Cups:
- Marinate shrimp in soy, orange zest, coriander, chili powder and sesame oil for 15 minutes. Skewer the shrimp on bamboo skewers. Grill shrimp on medium-high, direct heat about 2 minutes on each side or until cooked through. Serve with Fruit Salsa, carrots, cucumber, lettuce cups and hot sauce.
Cook Time
5M
Prep Time
PT20M
Yield
4 servings
Comments
No comments found.