These lettuce wraps are a refreshing, delicious crowd-pleaser and are sure to be on your favorite summer recipes list. The best part is, they are extremely healthy! The grilled shrimp are a significant source of protein, selenium and vitamin B-12. The ginger adds an aromatic Eastern flavor with anti-inflammatory and anti-nausea properties. The fresh, cool, citrus juice, jicama and carrots also each have their own unique and helpful health benefits. The Serrano pepper slices add a hint of summer heat. These fresh, crisp ingredients come together to form a dinner or lunch full of flavor that’s sure to create memories for the whole family.


1 pound large shrimp, peeled, deveined, tails removed

1 small shallot, finely chopped

¼  Serrano pepper thinly sliced

¼  cup fresh lime juice

½ cup fresh squeezed orange juice

2 teaspoons finely chopped peeled ginger

1 teaspoon ground sea salt                                                                         

2 teaspoons toasted sesame oil or olive oil

Cooked white cauliflower rice, any type of medium sized lettuce leaves, sliced cucumber, julienne cut carrot, and julienne cut jicama.


Whisk minced shallot, sliced Serrano pepper, fresh lime juice, fresh orange juice, minced ginger, and sea salt in a small bowl. Reserve half of marinade for serving; cover and leave at room temperature until ready to use. Pour remaining marinade over shrimp in a medium bowl and toss to coat. Cover and chill only 30 minutes.

Prepare a grill for medium-high heat. Grill shrimp until lightly charred and cooked through, 1–2 minutes per side. Transfer shrimp to a large bowl and toss with oil; season with salt, if needed.

Serve shrimp on lettuce wraps with cucumber, carrot, jicama and reserved marinade for making lettuce cups. Prepare cauliflower rice to serve on the side (add 1-2 teaspoon of marinade for a pop of flavor). Optional: use lime wedges, mint and sesame seeds for garnish and presentation.