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Grilled Shrimp Lettuce Wraps

Grilled shrimp, fresh corn, fresh herbs and feta cheese served in bibb lettuce leaves. These lettuce wraps are summery, flavor packed and a crowd pleaser.
Total Time 25 mins
Course Appetizer
Cuisine American
Servings 8
Calories 177 kcal


For the corn salad

  • 4 ears fresh corn husked
  • 1 bunch scallions trimmed and thinly sliced
  • 1/2 bunch cilantro roughly chopped
  • 2-3 tablespoons extra virgin olive oil
  • 2 tablespoons seasoned rice vinegar
  • 2 limes, juice of
  • 1/4 teaspoon Freshly ground black pepper
  • 1/2 cup feta cheese crumbled
  • 1 head Bibb lettuce separated into leaves

For the grilled shrimp

  • 1 lb raw colossal shrimp patted dry (12-14 count per pound)
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper


  • Bring a large pot of water to a boil. Add corn and cook 3-6 minutes, or until tender. Remove corn from pot and let cool slightly.
  • Preheat grill to high heat. Clean and oil grates. Drizzle shrimp with olive oil, sprinkle with cumin, salt, garlic and pepper on both sides.
  • Cut corn off the cobs with a sharp knife. Place kernels into a large bowl. Add scallions, cilantro, olive oil, rice vinegar, lime juice and freshly ground black pepper. Stir to combine. Gently stir in crumbled feta cheese. Set aside.
  • Reduce grill heat to medium high heat. Place shrimp onto grill. Grill shrimp for 2-3 minutes on each side or until opaque and cooked through. Remove from grill.
  • Scoon corn salad into bibb lettuce leaves. Top each lettuce cup with a grilled shrimp. Serve.


Calories: 177kcalCarbohydrates: 11gProtein: 15gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 151mgSodium: 700mgPotassium: 254mgFiber: 2gSugar: 4gVitamin A: 873IUVitamin C: 12mgCalcium: 147mgIron: 2mg
Keyword Grilled Shrimp Lettuce Wraps
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