Cilantro-Lime Shrimp Lettuce Wraps with Mango Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Bright and refreshing shrimp wraps with a cilantro-lime marinade paired with sweet mango salsa, perfect for a Whole30 light meal. This caribbean-inspired seafood (whole30, gluten free) ready in about 26 minutes pairs large shrimp, romaine lettuce leaves, mango for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 6 min Serves 4 Caribbean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1 lb peeled and deveined shrimp with 2 tbsp olive oil, 3 tbsp lime juice, 3/4 tsp sea salt, 1/4 tsp black pepper, and 1/2 tsp ground cumin. Toss well and let marinate for 15 minutes.
  2. Step 2: While shrimp marinates, prepare the mango salsa by mixing 1 diced medium mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped cilantro in a small bowl. Set aside.
  3. Step 3: Heat a large skillet over medium-high heat. Add marinated shrimp and cook for 2-3 minutes per side until pink and opaque.
  4. Step 4: Arrange 8 large romaine lettuce leaves on a platter. Spoon cooked shrimp evenly onto each leaf, then top with 2 tbsp mango salsa.
  5. Step 5: Serve immediately as fresh, handheld lettuce wraps.

Frequently asked questions

How long does Cilantro-Lime Shrimp Lettuce Wraps with Mango Salsa take to make?

Total time is about 26 minutes (20 min prep + 6 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cilantro-Lime Shrimp Lettuce Wraps with Mango Salsa?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Cilantro-Lime Shrimp Lettuce Wraps with Mango Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cilantro-Lime Shrimp Lettuce Wraps with Mango Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cilantro-Lime Shrimp Lettuce Wraps with Mango Salsa whole30?

Yes — this recipe is tagged whole30, gluten free, paleo, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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