Mediterranean Mango & Jalapeño Shrimp Lettuce Cups with Cilantro Lime Crema
These shrimp lettuce cups are a refreshing fusion of bright Mediterranean flavors and tropical sweetness. Juicy shrimp are seasoned with chili powder, tossed with fresh mango, cucumber, jalapeño, and red onion, then topped with a tangy cilantro lime crema. They’re light, colorful, and perfect for a quick lunch, appetizer, or summer dinner.
Total Time: 20 minutes
Servings: 4
Ingredients
For the Shrimp & Filling:
1 lb shrimp, peeled and deveined
1 tsp olive oil
½ tsp chili powder
Salt & black pepper, to taste
1 ripe mango, diced
1 small jalapeño, finely chopped (seeded for less heat)
¼ cup diced cucumber (optional, for crunch)
2 tbsp red onion, finely diced
Juice of 1 lime
2 tbsp fresh cilantro, chopped
Large lettuce leaves (e.g., butter lettuce or romaine) for serving
For the Cilantro Lime Crema:
½ cup sour cream or Greek yogurt
Juice of 1 lime
1 tbsp fresh cilantro, finely chopped
Salt, to taste
Instructions
Make the Crema:
In a small bowl, whisk together sour cream (or Greek yogurt), lime juice, cilantro, and a pinch of salt.
Cover and refrigerate until ready to use.
Cook the Shrimp:
Pat shrimp dry with paper towels.
In a skillet over medium heat, warm the olive oil.
Add shrimp, chili powder, salt, and black pepper. Cook for 2–3 minutes per side until pink and opaque. Remove from heat.
Prepare the Mango-Jalapeño Mix:
In a medium bowl, combine mango, jalapeño, cucumber (if using), red onion, lime juice, and cilantro.
Toss gently to mix.
Assemble the Lettuce Cups:
Place a few shrimp into each lettuce leaf.
Top with the mango-jalapeño mixture.
Drizzle with cilantro lime crema.
Serve:
Enjoy immediately while fresh and crisp.
Tips
Shrimp Size: Medium or large shrimp work best. Cut them in half for easier bites if they’re big.
Lettuce Choice: Butter lettuce is tender, but romaine offers more crunch.
Chili Powder: Adjust to taste or replace with smoked paprika for a milder, smoky flavor.
Crema Consistency: Add a splash of water or milk if you want it thinner for easy drizzling.
Prep Ahead: You can make the crema and chop the mango mixture a few hours before serving. Keep shrimp cooked fresh for the best texture.
Variations
Protein Swap: Try grilled chicken strips, seared scallops, or even chickpeas for a vegetarian version.
Extra Mediterranean Touch: Add diced tomatoes, olives, or crumbled feta to the mango mix.
Spice it Up: Use a serrano pepper instead of jalapeño for more heat, or leave seeds in.
Herb Boost: Mix in fresh mint or parsley with the cilantro for a fresher, layered flavor.
Tropical Twist: Swap mango for pineapple or peach for a different fruit sweetness.
Wrap Style: Instead of lettuce cups, serve in warm pita bread or flatbread for a heartier option.
Q&A
Q: Can I use frozen shrimp for this recipe?
A: Yes. Thaw them fully, pat dry, and then cook as directed.
Q: How do I make this dairy-free?
A: Replace sour cream or Greek yogurt with a plant-based yogurt or cashew cream.
Q: Can I make this ahead?
A: You can prep the mango mixture and crema a few hours in advance, but cook the shrimp just before serving to keep them fresh and juicy.
Q: What’s the best lettuce for cups?
A: Butter lettuce for softness, romaine for crunch. Iceberg works too if you want a crisp bite.
Nutrition Facts
(per serving, 4 servings total — values are approximate)
Calories: 190
Protein: 20g
Carbohydrates: 10g
Sugars: 7g
Fat: 7g
Saturated Fat: 2g
Fiber: 2g
Sodium: 320mg
Final Conclusion
These Mediterranean Mango & Jalapeño Shrimp Lettuce Cups are fresh, colorful, and loaded with flavor. The combination of sweet mango, spicy jalapeño, tangy crema, and juicy shrimp makes them both light and satisfying. They work perfectly as a quick weeknight dinner, a healthy lunch, or an impressive appetizer for guests.