If you’re looking for a light, fresh, and flavour-packed recipe that’s quick to make but big on taste, you’ve got to try these Griddled Shrimp & Charred Mango Lettuce Wraps!
The shrimp are marinated with soy, lime, and honey, then griddled until juicy and golden. The mango gets a quick char to bring out its sweetness, and everything is finished with a zesty ginger–lime drizzle that ties it all together. Tucked into crisp lettuce and topped with fresh veggies, herbs and a nice crunch, these wraps are always a hit around here!
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Ingredients
- Avocado oil
Shrimp Marinade
- Large Argentinean shrimp
- Olive oil
- Soy sauce
- Honey
- Lime juice
- Chili flakes (optional)
- Garlic powder
- Salt and pepper
Charred Mango
- Mangoes
- Olive oil
- Honey
- Lime juice
- Pinch of salt
Ginger–Lime Drizzle
- Lime juice
- Fresh ginger
- Honey
- Olive oil
- Pinch of salt
For the Wrap Base
- Lettuce leaves
Fresh Elements
- Red onion
- Cucumber
- Long red chili
- Fresh cilantro
Crunchy Elements
- Roasted peanuts or crispy shallots
See recipe card below for quantities.
Instructions
Marinate the Shrimp: In a medium bowl, whisk together the olive oil, soy sauce, honey, lime juice, chili flakes, garlic powder, salt, and pepper. Add the shrimp and toss to coat, cover with plastic wrap and place in the fridge. Marinate for 15–20 minutes.
Prepare the Ginger–Lime Drizzle: In a small bowl, whisk together the lime juice, ginger, honey, olive oil, and salt until smooth and pourable. Adjust sweetness or acidity to taste.
Char the Mango: Preheat a griddle or cast-iron grill pan to medium-high. In a bowl, toss mango strips with olive oil, honey, lime juice, and a pinch of salt. Place the mango on the hot surface and cook for 2–3 minutes per side, until lightly charred and caramelized. Set aside.
Griddle the Shrimp: Place the marinated shrimp on the hot griddle and cook for 2–3 minutes per side, until pink and slightly charred at the edges. Remove from heat.
Assemble the Lettuce Wraps: Lay out lettuce leaves on a platter. In each leaf layer add:
- A few slices of charred mango
- 2–3 griddled shrimp
- A few red onion slices
- Matchstick cucumbers
- A few slices of red chili
- Cilantro leaes
- A drizzle of the ginger–lime sauce
- A scattering of chopped peanuts or crispy shallots
Serve: immediately while the shrimp is warm and the lettuce is crisp. Garnish with lime wedges for extra brightness, optional.
Griddle Tips for This Recipe
- Use avocado oil or a high-heat neutral oil to lightly grease the griddle before cooking. It helps prevent sticking and gives a great sear.
- Heat zones matter: Use medium-high heat for the shrimp and mango. Keep one area slightly cooler as a holding zone if needed.
- Avoid overcrowding: Give the shrimp and mango space to get that caramelized finish.
- Prep everything before griddling so you can cook fast and assemble while the ingredients are warm and vibrant.
Love these griddled shrimp lettuce wraps? Try these Shrimp Recipes:
- Grilled Jerk Shrimp with Peach-Mango Slaw
- Shrimp Sautéed in Garlic
- Sous-Vide Colossal Shrimp Cocktail
- Sweet and Spicy Grilled Shrimp Skewers
📖 Recipe
Griddled Shrimp & Charred Mango Lettuce Wraps
Ingredients
- Avocado oil
Shrimp & Marinade
- 1 lb large Argentinean shrimp 20/30 (peeled and deveined shrimp)
- 2 tablespoon olive oil
- 2 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon chili flakes optional
- 1 teaspoon garlic powder
- Salt and pepper to taste
Charred Mango
- 2 ripe but firm mangoes peeled and cut into ¼ inch thick strips
- 1 tablespoon olive oil
- 1 tablespoon honey
- Juice of 1 lime
- Pinch of salt
Ginger–Lime Drizzle
- ¼ cup fresh lime juice
- ½ tablespoon freshly grated ginger
- 2 tablespoon honey or agave syrup
- 2 tablespoon olive oil
- Pinch of salt
For the Wrap Base
- 12 crisp lettuce leaves Boston, little gem, or butter lettuce , washed and patted dry
Fresh Elements
- ½ red onion very thinly sliced
- ½ cup cucumber cut into matchsticks
- 1 long red chili thinly sliced (mild or medium heat)
- ¼ cup fresh cilantro chopped
Crunchy Elements
- ¼ cup roasted peanuts roughly chopped, or crispy shallots
Instructions
Marinate the Shrimp
- In a medium bowl, whisk together the olive oil, soy sauce, honey, lime juice, chili flakes, garlic powder, salt, and pepper. Add the shrimp and toss to coat, cover with plastic wrap and place in the fridge. Marinate for 15–20 minutes.
Prepare the Ginger–Lime Drizzle
- In a small bowl, whisk together the lime juice, ginger, honey, olive oil, and salt until smooth and pourable. Adjust sweetness or acidity to taste.
Griddle the Shrimp
- Place the marinated shrimp on the hot griddle and cook for 2–3 minutes per side, until pink and slightly charred at the edges. Remove from heat.
Griddle the Mango
- Preheat a griddle or cast-iron grill pan to medium-high. In a bowl, toss mango strips with olive oil, honey, lime juice, and a pinch of salt. Place the mango on the hot surface and cook for 2–3 minutes per side, until lightly charred and caramelized. Set aside.
Assemble the Lettuce Wraps
- Lay out lettuce leaves on a platter. In each leaf layer add:A few slices of charred mango, 2–3 griddled shrimp, a few red onion slices, matchstick cucumbers, a few slices of red chili, cilantro leaves, a drizzle of the ginger–lime sauce, and a scattering of chopped peanuts or crispy shallots
Serve
- Serve immediately while the shrimp is warm and the lettuce is crisp. Garnish with lime wedges for extra brightness, optional.
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Video
Notes
- Use avocado oil or a high-heat neutral oil to lightly grease the griddle before cooking. It helps prevent sticking and gives a great sear.
- Heat zones matter: Use medium-high heat for the shrimp and mango. Keep one area slightly cooler as a holding zone if needed.
- Avoid overcrowding: Give the shrimp and mango space to get that caramelized finish.
- Prep everything before griddling so you can cook fast and assemble while the ingredients are warm and vibrant.
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