Grilled Shrimp Lettuce Cups with Tropical Fruit Salsa Recipe
Prep Time: 20 minutes
Cook Time: 5 minutes
Makes 4 servings
|1||pound shrimp, deviened and shelled|
|2||teaspoons soy sauce|
|1||teaspoon freshly grated orange zest|
|1/2||teaspoon chili powder|
|1/2||teaspoon ground coriander|
|1/2||teaspoon sesame oil|
|Bamboo skewers, soaked in water 30 minutes|
|1||cup carrots, julienne sliced|
|1||cup cucumbers, julienne sliced|
|1||head iceberg, butter or Boston lettuce, leaves seperated into "cups"|
|Siracha hot sauce (or any spicy chili sauce)|
|1||cup diced papya|
|1/2||cup diced kiwi|
|1||cup diced mango|
|1||pinch chili powder|
|Kosher or sea salt and freshly ground black pepper to taste|
- In a large bowl, marinate shrimp in soy, orange zest, chili powder, coriander and sesame oil for 15 minutes.
- Skewer the shrimp on the pre-soaked bamboo skewers. On medium-high, direct heat, grill shrimp for about 2 minutes on each side or until cooked through.
- Combine all the ingredients for the salsa and set aside until ready to use.
- Serve in lettuce cups with Tropical Fruit Salsa, carrots, cucumber and hot sauce.
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