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+ servings
shrimp in lettuce

Grilled Shrimp Lettuce Cups with Tropical Fruit Salsa

Prep Time 20 mins
Cook Time 5 mins
Servings 4



  • 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)


  • 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


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.
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