Pin There's something about assembling tacos in lettuce cups that makes you feel like you're eating something secretly healthy while actually having fun in the kitchen. My neighbor brought over a bag of mangoes from her farmers market haul one sweltering July afternoon, and instead of making the expected smoothie bowl, I found myself searing shrimp and thinking about how to build something bright and substantial in one bite. That evening turned into one of those dinners where everyone keeps coming back for just one more, and suddenly the platter's empty and you're all laughing at how quickly it disappeared.
I served these to my sister during one of those stretches when she was trying to cut back on bread and heavy foods, and watching her face light up at how satisfying and flavorful it was made me realize how often we assume healthy eating has to taste boring. Now whenever she visits in summer, it's the first thing she asks for, and I've started keeping extra butter lettuce on hand just in case.
Ingredients
- Large raw shrimp (500 g / 1 lb), peeled and deveined: Use shrimp that are roughly the same size so they cook evenly, and if you're starting from frozen, give yourself time to thaw them gently in the fridge rather than under warm water.
- Olive oil (1 tbsp): This is your cooking fat and helps the spice rub coat the shrimp beautifully without drying it out.
- Chili powder (1 tsp): Gives a gentle warmth and depth that complements the sweetness of the mango perfectly.
- Ground cumin (1/2 tsp): Brings an earthy note that ties the whole flavor profile together.
- Smoked paprika (1/4 tsp): Adds subtle smokiness without overpowering the delicate shrimp.
- Garlic powder (1/2 tsp): Choose a good quality one with no clumping, and measure carefully so it doesn't turn bitter.
- Salt (1/2 tsp) and black pepper (1/4 tsp): Season as you taste at the end; sometimes you'll want a touch more depending on your shrimp's natural saltiness.
- Fresh lime juice (juice of 1 lime): The acid matters here as it begins cooking and tenderizing the shrimp while infusing it with brightness.
- Ripe mango (1 large), diced: Look for mangoes that yield slightly to gentle pressure and smell fragrant at the stem end, not hard or mushy.
- Red bell pepper (1/2 medium), finely diced: Adds crunch and a slightly sweet pepper flavor that keeps the salsa from being one-note.
- Red onion (1/4 small), finely diced: Go smaller rather than larger so you don't overpower the delicate mango with onion bite.
- Jalapeño (1 small), seeded and minced: The seeds carry most of the heat, so remove them if you prefer milder, or leave them if you like a real kick.
- Fresh cilantro (2 tbsp), chopped: Use the tender leaves and thin stems, not the thick lower stalks which can be tough and bitter.
- Lime juice (juice of 1 lime): The second lime juice keeps the salsa bright and prevents the mango from oxidizing and browning.
- Salt (1/4 tsp): Taste your salsa before adding this, as the flavors deepen as they sit.
- Butter lettuce leaves (8 large) or romaine hearts: Chill your lettuce before serving so it's crisp and fresh, not wilted.
- Avocado (1 small), diced: Add this right before serving to prevent browning, and use avocados that give slightly when gently squeezed.
- Lime wedges: Serve extra so everyone can squeeze additional brightness onto their tacos as desired.
Instructions
- Prepare the shrimp seasoning:
- In a medium bowl, combine your olive oil with all the spices (chili powder, cumin, smoked paprika, garlic powder, salt, and pepper), then add the lime juice to create a fragrant paste. Toss the shrimp in this mixture, making sure every piece gets coated, then let it sit for about 10 minutes so the flavors can start working their way into the shrimp.
- Build your mango salsa:
- While the shrimp marinates, combine the diced mango, red bell pepper, red onion, and minced jalapeño in a separate bowl, then gently fold in the cilantro, lime juice, and salt. Taste as you go and adjust the salt or lime to your preference, remembering that the flavors will meld together as the salsa sits.
- Cook the shrimp:
- Heat a large nonstick skillet over medium-high heat until it's hot enough that a drop of water sizzles immediately upon contact. Add the shrimp in a single layer and resist the urge to stir constantly, letting each piece develop a slight caramelization for 2 to 3 minutes before flipping it over to cook the other side until the shrimp is completely pink and opaque all the way through.
- Assemble your tacos:
- Lay your chilled lettuce leaves on a platter or individual plates, then divide the cooked shrimp evenly among them. Top each leaf with a generous spoonful of mango salsa, then scatter the diced avocado over the top, and serve immediately with lime wedges on the side so everyone can add brightness to taste.
Pin What made this dish stick with me wasn't just how delicious it tasted, but how it became the bridge between people who were coming from completely different dietary places. Someone's trying keto, someone else is avoiding gluten, another person just wants something that feels like a real meal instead of rabbit food, and somehow this one plate satisfied everyone at the table without feeling like a compromise.
The Secret to Perfectly Cooked Shrimp
I learned the hard way that shrimp is unforgiving, which is actually a gift because it means you can cook it perfectly every single time if you pay attention. The moment you see that color shift from gray-translucent to opaque pink, that's your signal to pull it off the heat, even if it seems like it needs more time. I used to cook it longer thinking it needed more, and ended up with that bouncy, rubbery texture that makes people think they don't like shrimp, when really they just hate overcooked shrimp.
Why Lettuce Cups Work Better Than Tortillas Here
Using lettuce instead of a bread or tortilla base actually lets all the flavors shine instead of getting muffled, and there's something about the contrast between the cool, crisp leaf and the warm, seasoned shrimp that just makes sense. Plus, you can pick up these tacos with your hands without them falling apart, and you get to eat something substantial that won't leave you feeling weighed down afterward. That lightness is exactly why people keep coming back to this one.
Make It Your Own
The beauty of this dish is that it's a template, not a law, and I've learned that the most fun happens when you start playing with what's in your kitchen. Some people swap the mango for fresh pineapple to go even more tropical, others add shredded red cabbage for extra crunch and a slightly peppery note, and I've even seen someone add a light drizzle of sriracha mixed with lime crema for extra heat and richness. You can serve it as lettuce cups, or honestly, if you want to toss everything into a bowl and eat it with a fork after work, that works too.
- Try swapping mango for fresh pineapple chunks if you're feeling the tropical vibe.
- A sprinkle of shredded red cabbage adds crunch and a subtle peppery flavor that keeps things interesting.
- A small dollop of Greek yogurt mixed with lime and garlic brings richness without traditional sour cream.
Pin This is the kind of recipe that reminds me why I love cooking, because it's not about complexity or showing off, it's about taking simple, quality ingredients and letting them do what they do best. Every time I make it, I taste summer, and that never gets old.
Recipe Questions
- → How do you prepare the shrimp for this dish?
The shrimp is marinated in olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, black pepper, and lime juice for 10 minutes before cooking.
- → What makes the mango salsa vibrant and flavorful?
The salsa combines ripe mango with diced red bell pepper, red onion, minced jalapeño, fresh cilantro, lime juice, and a pinch of salt for bright, fresh flavors.
- → Can the lettuce cups be substituted?
Butter lettuce is ideal for its tenderness and shape, but romaine hearts or other crisp leafy greens work well as alternatives.
- → How long does it take to cook the shrimp?
The shrimp cooks quickly, about 2 to 3 minutes per side, until pink and opaque.
- → Are there ways to add extra texture or variation?
Adding shredded red cabbage provides a crunchy contrast, and swapping mango for pineapple offers a tropical twist.