These grilled shrimp lettuce wraps are a perfect summer meal: smoky grilled shrimp, bright cilantro-lime dressing, sweet corn, crumbled cotija and a squeeze of fresh lime. Light, vibrant and seriously delicious.
New dinner obsession!
These cilantro-lime shrimp lettuce wraps are fresh, easy to make and full of bright flavor. The shrimp are grilled until just opaque, tossed with a zesty cilantro-lime dressing, then topped with sweet corn and crumbly cotija and wrapped in a tender butter lettuce and crisp iceberg combo.
Light, fresh and so satisfying.
The ideal warm-weather bite.
I’ve been wanting these for months. They’re refreshing and filling at the same time — perfect after a hot day on the patio with a chilled drink.
Simple, bright flavors that feel a little special.
The dressing is the star.
This cilantro-lime dressing is balanced — not too cilantro-forward and not too tart — and it elevates the whole dish. Make it ahead and keep it chilled; give it a quick shake or whisk before using.
Make the dressing in advance and the rest comes together quickly.
Everything else is simple.
Grill the shrimp — it takes only a few minutes. Layer iceberg for crunch and butter lettuce for a soft wrap, then top with grilled shrimp, corn, cotija, sliced green onions and several good drizzles of the cilantro-lime dressing.
That’s it — quick, fresh and elegant.
Serve the shrimp warm for a slightly elevated feel, or at room temperature for an easy, casual meal.
A little taste of summer on a plate.
Grilled Shrimp Lettuce Wraps
Grilled Cilantro Lime Shrimp Lettuce Wraps
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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 cilantrofor topping
- lime wedgesfor spritzing
Instructions
Cilantro Lime Dressing
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In a blender or food processor, combine the lime juice, honey, garlic, cilantro, salt, pepper, red pepper flakes and olive oil. Blend until smooth and combined. Store in the refrigerator for up to a few days; shake or whisk before using.
Shrimp Wraps
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Preheat the grill to medium-high (about 400°F).
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Layer one piece of iceberg lettuce with a piece of butter lettuce for each wrap.
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Pat shrimp dry, drizzle with olive oil and season with salt, pepper, garlic powder and smoked paprika.
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Grill shrimp 1–2 minutes per side, until pink and opaque. Remove from the grill.
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Assemble the wraps: add shrimp to the lettuce, drizzle with dressing, then top with green onions, corn and cotija. Finish with extra cilantro and a squeeze of lime.
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Serve immediately and enjoy.
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So green!