Blackened Shrimp Lettuce Wraps with Mango Salsa

Blackened Shrimp Lettuce Wraps with Mango Salsa is a 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!

These Blackened Shrimp Lettuce Wraps with Mango Salsa taste just like summer. And they are so easy!

The homemade mango salsa is just fresh mango, 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.

Ingredients

• Mango – make sure it’s ripe before cutting into it.
• Jalapeno – adjust the amount of jalapeno based on how much spice you like.
• Red onion – red onion isn’t as sharp as other onions so it’s perfect for using in a raw dish.
• Cilantro – leave it out if you aren’t a cilantro fan.
• Lime – freshly squeezed lime juice will have the most flavor but the bottled juice will work in a pinch.
• Paprika, cayenne, onion powder, thyme, basil, oregano – this is all going in the marinade. All together, they create the blackened seasoning that goes on the shrimp. If you don’t want to buy all the spices, you can just buy a premade blackened seasoning.
• Avocado oil – I like avocado oil because you can cook at high heat and it won’t burn.
• Shrimp – tails off, deveined shrimp, preferably.
• Lettuce leaves – I recommend leafy lettuce for lettuce wraps and not something like iceberg lettuce.

How To Make Blackened Shrimp Lettuce Wraps

• Make salsa. Combine all ingredients in a bowl and toss to combine. Refrigerate until ready to serve.
• Season 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.
• Cook 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
• Serve. Add a scoop of shrimp to a lettuce leaf and top with the mango salsa.

How Long Is It Good For?

The shrimp will stay good for up to 3 days. Make sure to store it in an airtight container in the refrigerator.

The mango salsa will be good for up to 5 days. Store it in the fridge in an airtight container.

When you are ready to serve, microwave the shrimp and the salsa can be served straight from the fridge.

More Lettuce Wraps Recipes

• PF Chang’s Chicken Lettuce Wraps
• Cashew Chicken Lettuce Wraps
• Crockpot Carnitas Lettuce Wraps
• Honey Beef Lettuce Wraps

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