shrimp lettuce wraps1

Why does shrimp call my name? Fill my dreams? Make me long for it? Force me to order it on every menu at every restaurant I’ve ever been to (and often leave a bit disappointed)? I know not everyone is a fan but I am. In a huge way. I could eat it every day and it’s so dang versatile, the preparation options are endless.

I alerted the world (ok, a small portion of the world) about this shrimp and mango lettuce wrap recipe on Instagram a while ago and had a hard time not taking a picture and raving about it for the next five days. Because yes, that was me, making it again and eating it for nearly a week straight and coming to terms with my obsessive, one-track mind when it comes to food.

shrimp lettuce wraps2

These wraps are so yummy. Healthy, light, flavorful, easy. FAST! Is that not the perfect formula for the best recipe ever? Seriously.

I’ve actually found deliciously ripe and sweet mangoes at the stores lately and love that I can eat something so fresh and tasty this slightly gloomy time of year. I added some notes to the recipe about making a chopped sort of salad out of the magical ingredients and/or making it slightly heartier for those growing boys (or is that just me and my four boys that have eight hollow legs and never get full, I swear) – it’ll be fantastic no matter how you serve it.

shrimp lettuce wraps3

What To ServeCoconut Rice (included in this recipe)
Steamed or roasted broccoli or other vegetable
Pao de Queijo (super easy Brazilian cheese bread), if you want to get really crazy

One Year Ago: Swirled Peanut Butter and Nutella Stuffed Chocolate Chip Cookies
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Shrimp and Mango Salsa Lettuce Wraps

Yield: Serves 6

Shrimp and Mango Salsa Lettuce Wraps

The shrimp and mango mixture makes an excellent topping/addition to straight-up salad so if you don't want to mess with wrapping it all in lettuce, take my advice and chop up some lettuce (romaine, iceberg, spinach, etc) and add the shrimp and mango salsa for a chopped-style salad that will be amazing, promise. Also, if you want to add a little heartiness to the lettuce wraps, consider adding rice (coconut rice would be divine!) or quinoa under the shrimp and mango salsa.


    Mango Salsa:
  • 1 ripe mango, peeled and chopped
  • 1/2 cup finely chopped red pepper (1/2 of a large pepper)
  • 1/4 cup finely chopped red onion
  • 1 jalapeño, seeded, membranes removed, and finely chopped
  • 2 tablespoons fresh lime juice (1-2 limes)
  • 1/4 cup (or more to taste) chopped cilantro
  • Salt and pepper to taste
  • Shrimp:
  • 1 teaspoon or so olive oil, avocado oil, canola oil, etc.
  • 2 pounds large shrimp (21-25 per pound), tails removed, if needed, and chopped
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Wraps:
  • 2 heads Bibb or butter lettuce, washed and leaves separated


  1. Combine all the ingredients for the mango salsa in a medium bowl and toss to combine (don't forget to add salt and pepper to taste). Set aside (or refrigerate: this can be made several days in advance).
  2. For the shrimp, heat the oil in a large, 12-inch nonstick skillet over medium heat and add the shrimp. Sprinkle the seasonings over the shrimp and sauté, stirring often, until the shrimp are pink and tender, 2-3 minutes over medium or medium-high heat. Don't overcook the shrimp or they'll be tough. It only takes a few minutes.
  3. Serve the shrimp on lettuce leaves topped with the mango salsa.

Recipe Source: taken and adapted from a 30-minute meal in a past issue of Cook’s Country (don’t know which one, sorry, the card was torn up when I found it in my pile of recipes to try!)

19 Responses to Shrimp and Mango Lettuce Wraps {20-Minute Meal}

  1. Jamie says:

    Made these last night, they were so easy and were delicious! I had a ripe avocado and added that to the salsa, yum! Thanks for yet another great recipe!

  2. Carolee says:

    Mel, have you ever done this with chicken? I’m trying to stick to a tight grocery budget and shrimp seems so expensive! (btw, I love, love, love your site!)

  3. Alizabeth says:

    Hmmm, I bought a big bag of pre-cooked shrimp when it was on sale but I had no idea what to do with it, so I came to your site (my fav) and I’ve noticed you use raw shrimp. Oops. Will this recipe still work with precooked? If I just sauted it for 1 minute (as to warm it up) would that be enough to get the flavors through but not over cook it?

  4. RaynaV says:

    Absolutely awesome! I’ve already had these and you broiled tilapia tacos at least 5 or 6 times. Even my husband loves them. Thanks again.

  5. lisa says:

    Thanks Mel for another awesome recipe! It’s my new favorite shrimp recipe. I personally loved them in the butter lettuce better than the corn taco shells I made for the rest of my family; overall it was a hit! I’ll definitely be making these again!

  6. Louise E. says:

    I made this recipe this week with very good results. The mango salsa was as delicious with oven-baked fish as it was with the shrimp. I think it would also go well with chicken or pork as long as the seasonings are compatible.

  7. Cammee says:

    I’m with ya sista–shrimp for life! One of my favorite shrimp taco recipes has mango salsa on it and it’s perfection. I might just die over these!

  8. Amanda says:

    I can’t wait to try this with my kids, 5 and 7. They raved about your fish taco recipe this evening and definitely love shrimp. I have one question. We have a bell pepper allergy in our family, any good substitute ideas? I sometimes use diced snap peas if I’m looking for crunch, but often the recipes really cry out for a red or green pepper.

  9. Jeremy says:

    Add a little toasted coconut and it tastes like a tropical explosion. Plus its kind of the light way of having coconut shrimp.

  10. amy says:

    If you want the best shrimp lunch, you need to try this. It is my favorite and I can not live without it. I use that same dehydrated lime you recommended off amazon with some tahen and it is amazing. You need one avocado, as much shrimp as you like, 1/2 c. diced cucumber (peeled) and a bit of mango, which is optional. Combine with salt, lime, and oh my gosh. This is thee lunch.

  11. Amy W. says:

    What a fun recipe! I lament my dislike of shrimp from time to time… Everyone seems to enjoy it so much! I have even tried pretending it is chicken, to no avail. Ha! I am also wondering if there is a good substitute for shrimp in this recipe- chicken, maybe? Thanks for sharing! You’re the best!!

    • Mel says:

      You could try subbing in another protein/meat – shrimp cook rather quickly so if it’s chicken or pork, it will need a longer cooking time. 🙂

  12. Looks amazing! I love the sweetness from the mango too!

  13. I love these! They look so light and healthy too. The colors just make me think of sunny days!

  14. I know I am definitely in the minority in the world in that I’m not a shrimp person. These look fabulous though and I’m thinking of all the things I could sub in for the shrimp. 😉 Who doesn’t love a 20 minute meal?!

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