Mojito Shrimp Lettuce Wraps Recipe
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Yield:
6 to 8 servings (2 to 3 tacos per person)
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Total Time:
36 mins
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Prep Time:
20 mins
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Cook Time:
16 mins
Ingredients
- 2 pound s large (21 to 30 count) raw shrimp, peeled
- Marinade
- 1/4 cup Mazola® Corn Oil
- 1 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1/4 cup finely chopped onion
- 4 cloves finely minced fresh garlic
- 1-1/2 teaspoon salt
- 1-1/2 teaspoon ancho chile
- 1-1/2 teaspoon leaf oregano
- 1-1/2 teaspoon ground cumin seed
- 1/4 cup loosely packed fresh cilantro, minced
- Lettuce Tacos
- 4 large heads butter lettuce OR 4 smaller heads Bibb lettuce
- 1/2 cup crumbled queso fresco cheese
- 2 avocados, cubed
- Fresh lime wedges
- Fresh cilantro leaves
Instructions
- Step 1) Preheat grill to medium high heat or about 400°F.
- Step 2) Place shrimp in a large resealable plastic bag or mixing bowl and set aside. Combine marinade ingredients in a small bowl; whisk until combined. Pour mixture over prepared shrimp, stir to coat and set aside to marinate for 10 minutes.
- Step 3) Separate lettuce leaves into 18 to 20 “cups”. Rinse and pat dry; cover and chill until ready to serve.
- Step 4) Spray grill with grill spray. Remove shrimp from marinade and discard marinade. Grill shrimp over Medium Direct heat for 2 to 3 minutes per side or until curled, firm and cooked through. Transfer cooked shrimp to a bowl.
- Step 5) To assemble tacos, arrange chilled lettuce “cups”, open side facing up on a serving platter. Spoon 3 shrimp into each lettuce cup, add a few avocado cubes, sprinkle with cheese, garnish with cilantro and serve immediately with lime wedges.
