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Margarita Shrimp Lettuce Wraps with Mango Salsa

Margarita shrimp lettuce wraps is a quick and easy way to make lunch something amazing. Grab some tortilla chips to scoop up some of that extra mango salsa and you’ve got a meal!

Margarita shrimp for lettuce wraps served up with a beautiful mango salsa. This is an amazing lunch or dinner!

I love margarita shrimp. It’s a little sweet and has a bit of heat to eat, and makes the perfect companion for a mango salsa.

Wrapped in a tortilla something a little lighter like butter lettuce and this is easily one of my top contenders for best lunch ever!

Margarita shrimp for lettuce wraps served up with a beautiful mango salsa. This is an amazing lunch or dinner!

For this recipe I used 41-50 count shrimp, and gave them a light chop. This makes biting into them as lettuce wraps a lot easier.

Also, if you can get a hold of langostinos for this recipe, I HIGHLY suggest it. It’s what a lot of restaurants use in lobster tacos or even lobster nachos.

Margarita shrimp for lettuce wraps served up with a beautiful mango salsa. This is an amazing lunch or dinner!

And for the mango salsa, I removed the seeds from the jalapeno, but if you’re spicy fan, leave those seeds in! I normally leave seeds in, but for this recipe I just wanted to keep it light.

I also recommend making a double batch for leftover margarita shrimp lettuce wraps, or even as a margarita shrimp salad!

Margarita Shrimp Lettuce Wraps with Mango Salsa

Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 4
Margarita shrimp for lettuce wraps served up with a beautiful mango salsa. This is an amazing lunch or dinner!
Print Recipe

Ingredients

FOR THE MARGARITA SHRIMP

  • 1 lb raw shrimp 41-50 count
  • 1 oz triple sec
  • 1 oz tequila
  • 1 lime juiced
  • 1/2 tbsp chili powder
  • 2 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1 head butter lettuce

FOR THE MANGO SALSA

  • 2 mango chopped
  • 1/2 red bell pepper
  • 1/2 red onion
  • 1 jalapeno
  • 1/4 cup cilantro
  • 1 lime
  • salt to taste

Instructions

FOR THE MANGO SALSA

  • Cut Your Mango in half along the side of the pit. With your halves, slice vertically, then horizontally making cubes.
  • Push the center of the mango from the skin side towards you so it makes all the cubs "pop" out, then with a spoon scoop out the mango and place in a bowl.
  • Chop red onion, red bell pepper, cilantro and jalapeno (with seeds removed) and add to the bowl. Squeeze lime juice in and stir; salt to taste.
  • Place in the refrigerator until ready to serve

FOR THE MARGARITA SHRIMP

  • Roughly chop shrimp and place in a zip top bag with triple sec, tequila and lime juice. Season with chili powder, paprika, cumin and salt. place in the refrigerator for 10 minutes.
  • With a pan on high heat, add 2 tbsp olive oil. Strain liquid from shrimp and place in the pan. Cook until opaque; about 5 minutes.
  • Serve along side butter lettuce and mango salsa for lettuce wraps. Enjoy!
Derek Campanile
Derek Campanile
I'm an IT professional by day. Home cook for the family by night. Follow my blog for easy to make recipes, how-to's and ideas to gather the family at the dinner table!

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