These extremely quick and easy Shrimp Lettuce Wraps are made using shrimp that has been sautéed using spicy buffalo sauce, filled inside crunchy lettuce cups topped with a cooling homemade mango and lime salsa. Perfect for a light lunch, tangy snack, or appetizer that is sure to please, they're also low-carb and keto. After you've made our shrimp lettuce wraps, try out these other recipes for Chicken Lettuce Wraps or Lettuce Wrap Sandwiches.
What is the best lettuce for lettuce wraps?
Boston lettuce, gem lettuce, romaine lettuce, or iceberg are the best varieties to use for wraps.
How many calories are in a shrimp lettuce wrap?
There are 400 calories per serving of shrimp lettuce wraps.
How long do lettuce wraps last in the fridge?
Lettuce wraps won't last very long in the fridge because the lettuce will wilt and become soggy. The best way to store them for later use is to place the filling, lettuce, and any garnishes into separate airtight containers allowing everything to stay fresh longer and making it easy to reheat the filling.
Are wraps healthier than sandwiches?
Lettuce wraps instead of bread for a sandwich are a healthy choice since lettuce contains minimal calories, fat, or carbohydrates. It's also a lighter option and won't leave you feeling too full and sluggish throughout the day.
Ingredients
1/2 Mango, peeled, seeded, diced small
1/2 Red Bell Pepper, seeds and veins remove, diced small
2 tablespoons Red Onion, diced small
1/4 cup Cilantro, chopped
1 Lime, juiced
1/4 teaspoon Sea Salt
1 tablespoon Olive Oil
1 pound medium-sized Shrimp, peeled, deveined
1/3 cup Buffalo Hot Sauce
1 head Butter or Romaine Lettuce (12 leaves), washed, separated
Instructions
Place all the mango salsa ingredients into a mixing bowl, stir with a large spoon to combine. Set aside until ready for use.
Set a large pan to medium-high heat on the stovetop adding the olive oil to the pan.
Add the shrimp to the pan, sauté for 2 minutes.
Pour the buffalo sauce in with the shrimp, stirring to coat the shrimp evenly.
Arrange the lettuce leaves onto a cutting board or platter. Divide the shrimp into each of the leaves topping the lettuce wraps with mango salsa and serving.
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