Spiced Shrimp Lettuce Wraps with Mango Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Succulent shrimp seasoned with warming spices and wrapped in crisp lettuce leaves, topped with a refreshing rare mango salsa for a bright, allergen-aware dish. This caribbean-inspired whole30 (gluten free) ready in about 21 minutes pairs large shrimp, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Ingredients

• 1 lb, peeled and deveined large shrimp
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/4 tsp black pepper
• 1 cup diced small rare mango (if available) or substitute with ripe mango
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 1 tbsp fresh lime juice
• 1 small, seeded and finely chopped jalapeño
• 8 large leaves butter lettuce leaves

Instructions

1. Step 1: In a medium bowl, toss 1 lb peeled and deveined large shrimp with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground coriander, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Heat a large skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and opaque, then transfer to a plate.
3. Step 3: In a separate bowl, combine 1 cup diced rare mango (or ripe mango if unavailable), 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 1 tbsp fresh lime juice, and 1 small finely chopped seeded jalapeño. Stir gently to mix.
4. Step 4: To assemble, spoon shrimp into 8 large butter lettuce leaves and top each with 2-3 tbsp mango salsa. Serve immediately for a fresh and vibrant Whole30-friendly appetizer or light meal.