Grilled Cilantro Lime Shrimp Lettuce Cups.
These grilled shrimp lettuce wraps 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!
New favorite dinner alert!
These cilantro lime shrimp lettuce wraps are super fresh, easy and taste amazing. The shrimp is grilled to perfection, doused in cilantro lime dressing, topped with corn and cotija cheese and wrapped in a butter lettuce + iceberg combo.
It is divine.
The perfect summer bite!
I’ve been dreaming of making this for dinner all spring. It’s such a refreshing and satisfying meal, one that tastes great at the end of a hot summer day. Preferably eaten on the patio with a lovely little spritzer.
Maybe even add some yacht rock. I am secretly 80 years old!
Oh my gosh – the flavor!!
If I had to choose one dressing to have forever in my fridge, out of all my recipes… I think it would be this one.
There is something so fresh, bright and flavorful about this dressing. It’s not overly cilantro-y or overly lime-y. It’s the best balance of both and when served with something like lettuce wraps and grilled shrimp, is the epitome of summer.
The dressing is what makes this recipe. You can make it a day or so ahead of time and store it in the fridge so it’s ready to go. Just shake it before using.
Everything else is super easy.
Grill the shrimp. It takes literal minutes.
Build some lettuce wraps. I love a combo of both iceberg (for refreshing crispness) and butter lettuce (for that soft wrap-around texture). I layer them and serve the shrimp on top.
Once the shrimp is in the cup, I add corn, cotija cheese and a few big drizzles of the dressing.
THAT’S IT!
Served warm, these taste like an elevated, special dinner. But they are truly so simple to throw together.
Think summer on a plate!
Grilled Shrimp Lettuce Wraps
Grilled Cilantro Lime Shrimp Lettuce Wraps
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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So green!
3 Comments on “Grilled Cilantro Lime Shrimp Lettuce Cups.”
I’m nearly 80 & I had to Google Yacht Rock – never heard of it & thought it was some weird herbal ingredient. lol I’ll be making these for my friend who lives in assisted living & LOVES lettuce wraps. Thanks for another great-sounding recipe!
Delicious will definitely be making again! I can love dressing alone.
What a perfect recipe! I made it for Father’s Day and it was a real crowd pleaser! I served it with corn on the cob, watermelon, homemade sourdough jalapeño and cheddar bread, and fresh homemade peach ice cream for dessert! Thank you for a deliciously healthy and entirely delightful recipe! Loved every bite!