Shrimp Lettuce Wraps by Mom De Cuisine

Every once in a while life feels so ironic. Just the other day I was telling a friend that we’ve been lucky because haven’t had to go to a hospital since we’ve been here. Well, this weekend our luck ran out.

We were at a birthday party when my daughter jumped off of a slide and landed on her wrist. I had seen her do it once before and told her not to, but when she did it again I wasn’t paying attention. I felt terrible. We hoped it was just a sprain and with a little rest, all would be as good as normal.

Unfortunately, when she was still in pain the following morning I decided it was time to go to the ER. A few hours later and a cool green cast she was good as new. However, I still felt bad for the amount of pain she had been in and that I wasn’t there to stop her from getting hurt in the first place.

When we left the ER, I told her she could have pizza and ice cream since she was such a trooper. I decided I was allowed to over-indulge in pasta; after all, I was a trooper too (I only cried a little seeing her in a cast.)

But, since I can’t keep eating my feelings (joke!) I thought I’d make us a nice, healthy lunch. But I was happiest that M was just as happy to have a pepperoni pizza as she was to have these “leaf tacos.”

Shrimp Lettuce Wraps Recipe


  • 2 cups raw shrimp, peeled and deveined
  • 2 ears of fresh corn
  • 2 limes
  • 2 cloves garlic, finely diced
  • Salt/pepper to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne (optional)
  • 1 teaspoon honey
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tablespoons chopped red onion
  • 1 tablespoon chopped, jalapeno (remove the seeds unless you like it really spicy!)
  • 1 head of lettuce
  • Special equipment:
  • Bamboo skewers


To make the vinaigrette: Zest the limes in a bowl. Cut, and squeeze the juice from them. Add salt, pepper, cumin, cayenne, and honey. Stir to combine. Next, slowly pour in the EVOO and whisk to combine. Divide the dressing, refrigerating half of it.

Place the shrimp in a bag and pour half of the dressing over it. Allow the shrimp to marinate. While the shrimp marinates, soak the bamboo skewers in water.

Prepare the grill. Add corn cobs to the grill, allowing them to char slightly on all sides. While the corn is cooking, remove shrimp from the marinade and thread them onto the bamboo skewers.

Add shrimp to the grill, cooking 2-3 minutes per side. Remove the corn and the shrimp.

When the corn is cool enough to handle, cut cornels from the cob. Combine corn cornels, onion and jalapeno. Pour over the remaining dressing.

To assemble the wraps: Remove lettuce leaves from the head. Add a few shrimp and top with corn mixture. Serve cold or at room temperature.

Grilled Shrimp Lettuce Wraps

The written and photographic in this article are reference and redaction from