Grilled Cilantro Lime Shrimp Lettuce Wraps
These grilled shrimp lettuce cups are a delightful summer meal! Grilled shrimp, cilantro lime dressing, corn, cotija cheese and fresh lime come together for the most delicious bite. Major summer favorite!
Ingredients
cilantro lime dressing
- 3 tablespoons freshly squeezed lime juice
- 1 ½ tablespoons honey
- ¼ cup fresh cilantro, plus more for topping
- 2 garlic cloves, minced or pressed
- kosher salt and pepper
- pinch crushed red pepper flakes
- ⅓ cup extra virgin olive oil
shrimp wraps
- 1 head iceberg lettuce, leaves removed
- 1 head butter lettuce, leaves removed
- 1 pound jumbo shrimp, peeled and deveined
- 1 tablespoon olive oil
- kosher salt and pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 green onions, thinly sliced
- ¾ cup corn
- ¼ cup crumbled cotija cheese
- fresh cilantro, for topping
- lime wedges, for spritzing
Instructions
cilantro lime dressing
- In a blender or food processor, combine the lime juice, honey, garlic, cilantro, salt, pepper, pepper flakes and olive oil. Blend until combined and smooth. This can stay in the fridge for a few days - just shake or whisk before using.
shrimp wraps
- Preheat your grill to medium-high heat. I like mine around 400 degrees F.
- Layer the lettuce wraps. I place one piece of iceberg lettuce down and cover it with a piece of butter lettuce.
- Pat the shrimp completely dry with a paper towel. Drizzle the shrimp with the olive oil. Sprinkle all over with salt and pepper. Sprinkle with garlic powder and smoked paprika.
- Place the shrimp on the grill. Cover and grill for 1 to 2 minutes. Flip and grill for another 1 to 2 minutes, until the shrimp is pink and opaque. Remove the shrimp from the grill.
- Build the lettuce wraps! Add the grilled shrimp to the lettuce wraps. Drizzle on some of the dressing. Top with green onions, corn and cotija cheese. Add a bit more cilantro and a spritz of lime.
- Serve!
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