Margarita Shrimp Lettuce Wraps with Mango Salsa
(
REVIEWS)
PREP:
20 minutes
TOTAL:
SERVES:
4
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!
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!
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.
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
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!
