A perfect summer recipe of grilled shrimps served in lettuce wraps with grilled corn, tomato and a spicy mayo saucePrint Recipe Jump to Video
Wow, these grilled shrimps lettuce wraps are not only gorgeous, but the eye-pleaser is mouthwatering, Your palate with thank you! Further, these shrimps wraps make the perfect summer appetizer or may be served as lunch or dinner. An easy effortless recipe suited for the summer and works perfectly on an indoor stovetop grill or an outdoor grill. A cast iron grill pan like this lodge pan is one of my favorites.
What’s more, everyone always falls hopelessly in love with the delicate flavor of the colossal black prawns. These shrimps grill very well without drying out or becoming rubbery. Usually these are served whole in the lettuce wraps. However, they can be chopped. Not able to find black prawns? Extra large shrimps will do.
For these Grilled Lettuce Shrimps Wrap, choose a lettuce variety that holds up to the weight of the fillings and also the “manhandling,” as a result of manipulating eating them with your fingers. Of all the varieties of lettuce, the butter lettuces choice results in a beautiful buttery texture and they are delicately sweet. These do not break easily.
Additionally, the texture of grilled sweet corn makes for an incredible bite of sweet taste collaborating with the savory shrimps. A burst of the spicy mayo sauce with a sprinkle of cotija cheese and a few diced tomatoes rounds out the delicate texture and flavor of the finger-licking delight.
Love these grilled shrimps lettuce wraps? Then you may also enjoy these shrimps recipes. Our Shrimps fra diavolo are a spicy palate pleaser. If spicy is not your thing, try our summery flavor packed Haricots Vert Shrimps Salad.
Some of the links in this post are affiliate links. This means that, at zero cost to you, JulietKitchen may earn an affiliate commission if you click through the link and finalize a purchase.
Grilled Shrimps Lettuce Wraps
The ultimate Shrimps wrap that is both healthy and delicious. We can never get enough of this sensational mouthwatering delicacy. It’s the perfect recipe that can be grilled stovetop or outdoor. May be served as an appetizer or entree.
For the Shrimps
- 1 pound shrimps colossal black prawns. Peeled and deveined
- 2 tablespoons extra virgin olive oil
- 1 teaspoon fresh thyme leaves chopped if needed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon Chipotle pepper
- 2 teaspoons avocado oil for brushing the grill pan
For the Mayo Sauce
- 1/2 cup fresh cilantro leaves minced
- 3 cloves garlic grated
- 1/2 teaspoon smoked paprika
- 1 1/4 teaspoon Chipotle pepper
- 2 tablespoons freshly squeezed lime juice
- 1 – 2 fresh corn whole corn grilled and kernels removed
- 1 – 2 vine ripened tomatoes seeded and diced
- 2 ounces cotija cheese crumbled
- cilantro leaves for garnish
Season the Shrimps:
In a medium bowl, add the shrimps. Season with the spices and extra virgin olive oil. Set aside for 15 minutes.
Make the Mayo Sauce
In a small bowl, add all the mayo sauce ingredients. Mix thoroughly to combine. Set aside.
Note: If the sauce is too thick, may add a small amount of water to thin out.
Grill the Shrimps
Heat a 10 to 12 inch grill pan using high heat.
Brush or drizzle the avocado oil to the hot pan.
Add the shrimps in a single layer. Cook 2 to 3 minutes per side until each side is charred and center is opaque. Remove and assemble the lettuce wraps.
Assemble the lettuce wraps
Use one to two lettuce leaves per wrap. Add mayo sauce, shrimps, some corn, diced tomatoes. And sprinkle with cotija cheese and cilantro leaves .
Note: I use 2 shrimps per wrap and if you prefer, you. may chop the shrimps. Enjoy.