Blackened Shrimp Lettuce Wraps with Mango Salsa – delicious, healthy 15 minute dinner! Spicy shrimp in crisp lettuce wraps with mango salsa on top!
I have been wishing for summer since last summer.
All winter long, I missed summer weather, summer activities, and most important, summer food.
As usual, the windows never even went on my Jeep.
I feel like putting them on would be inviting winter to stick around a little longer. Okay, so maybe I had to wear 8 layers of clothing a couple days, but it’s okay because it’s finally almost summer!
Blackened Shrimp Lettuce Wraps with Mango Salsa
These Paleo Blackened Shrimp Lettuce Wraps with Mango Salsa taste just like summer. And they are so easy!
The homemade mango salsa is just fresh mango (make sure it’s pretty ripe), jalapeño, red onion, cilantro, and lime juice. You just toss all of it together and it’s done.
It also keeps great in the fridge so you can make a batch once and enjoy it on these lettuce wraps or tacos or whatever all week long.
I know the list of spices and herbs for the blackened seasoning is long but I bet almost every home cook has all of them already in their spice cabinet.
The shrimp gets tossed in the seasoning and sauteed quickly in a little avocado oil. The shrimp takes just 2 minutes per side so you can definitely put this together on a weeknight.
Especially if you made the salsa ahead of time.
I like my blackened shrimp pretty spicy but you can definitely use less cayenne if you need less heat. The crisp lettuce leaves and sweet mango really balances out all the heat.
If lettuce wraps aren’t really your thing but you are still trying to eat paleo, I have a Chipotle Shrimp Jicama Taco recipe that you have to try!
Using thinly sliced jicama as taco shells is a game changer.
More Lettuce Wraps Recipes
- Cashew Chicken Lettuce Wraps
- Greek Turkey Lettuce Wraps
- Hummus Turkey Lettuce Wraps
- Thai Mushroom Lettuce Wraps
- Crockpot Carnitas Lettuce Wraps
- Mu Shu Pork Lettuce Wraps
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- For the Salsa:
- 1 large Mango, diced (about 1 ½ cups)
- 1 small Jalapeño, minced (or more or less, to taste)
- ¼ cup Red Onion, finely diced
- ¼ cup Fresh Cilantro, chopped
- juice from one Lime
- For the Shrimp:
- 1 tablespoon Paprika
- 1 ½ teaspoons Ground Cayenne Pepper
- 1 teaspoon Onion Powder
- 1 teaspoon Salt
- ½ teaspoon Freshly Ground Black Pepper
- ¼ teaspoon Dried Thyme
- ¼ teaspoon Dried Basil
- ¼ teaspoon Dried Oregano
- 1-2 tablespoons Avocado Oil
- 1 pound Shrimp, peeled and deveined
- Lettuce Leaves, for serving
- To make the salsa, combine all ingredients in a bowl and toss to combine. Refrigerate until ready to serve.
- To make the shrimp, combine all herbs and spices in a large mixing bowl.
- Dry shrimp with a paper towel and add to the spice mixture. Toss to coat shrimp.
- Heat avocado oil over medium-high heat. Add shrimp in a single layer and cook 2 minutes, flip, and cook another 2 minutes, until the shrimp is cooked though (they will be pink and will curl up).
- To serve, add a scoop of shrimp to a lettuce leaf and top with the mango salsa.
Amount Per Serving: Calories: 266Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 239mgSodium: 1607mgCarbohydrates: 19gFiber: 3gSugar: 13gProtein: 27g