Recipe By Mazola
Rating
Published Sep 5th
Prep 20m Cook 4m Additional 10m Ready In 34m
Servings 18 to 20 tacos Calories 383.7

Refreshing and easy summer fare with citrus, garlic and sweet mild chile flavors.

Recipe Ingredients

  • 2 pounds large (21 to 30 count) raw shrimp, peeled, deveined and tails removed
  • ¼ cup Mazola® Corn Oil
  • 1 cup fresh orange juice
  • ¼ cup fresh lime juice
  • ¼ cup finely chopped onion
  • 4 cloves finely minced fresh garlic
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons Spice Islands® Ancho Chile
  • 1 ½ teaspoons Spice Islands® Oregano
  • 1 ½ teaspoons Spice Islands® Ground Cumin
  • ¼ cup loosely packed fresh cilantro, minced
  • 4 large heads butter lettuce*
  • ½ cup crumbled queso fresco cheese
  • 2 avocados, cubed
  • Fresh lime wedges
  • Fresh cilantro leaves

Cooking Directions

  1. 1 Preheat grill to medium high heat or about 400 degrees F. Place shrimp in a large resealable plastic bag or mixing bowl and set aside. Combine marinade ingredients in a small bowl; whisk until combined. Pour mixture over prepared shrimp, stir to coat and set aside to marinate for 10 minutes.
  2. 2 Separate lettuce leaves into 18 to 20 "cups." Rinse and pat dry; cover and chill until ready to serve. Spray grill with grill spray. Remove shrimp from marinade and discard marinade. Grill shrimp over medium direct heat for 2 to 3 minutes per side or until curled, firm and cooked through. Transfer cooked shrimp to a bowl. To assemble tacos, arrange chilled lettuce "cups," open side facing up on a serving platter. Spoon 3 shrimp into each lettuce cup, add a few avocado cubes, sprinkle with cheese, garnish with cilantro and serve immediately with lime wedges.

Nutrition Facts

  • Calories 383.7
  • Carbohydrate 17.4 g
  • Cholesterol 237.1 mg
  • Fat 22.7 g
  • Fiber 6.7 g
  • Protein 31.1 g
  • Saturated Fat 4.2 g
  • Sodium 895.4 mg
  • Sugar 5.8 g

Chef's Notes

* Substitute 4 smaller heads Bibb lettuce instead of 4 large heads butter lettuce.

Reviews

  1. All enjoyed! Easy recipe with good flavor. I used spinach wraps vs lettuce and feta cheese vs Mexican cheese. I did marinate one hour per reviews. Baked at 400 for 8 min. (would decrease to 6-7 min next time).
  2. Didn't buy 4 heads of lettuce just 2 and I added bell peppers to the shrimp. Loved it!
  3. I made this and it was a hit. I substituted a few things in the recipe that I didn't have and it still came out amazing!!! I also paired with with some homemade Spanish Quinoa. YUM!
  4. Awesome tacos!!! This barely made enough for two adults and two kiddos in our family, double the recipe if you have big appetites, I made a side of veggie mexican white rice. Marinated the shrimp for an hour and used my homemade queso fresco (recipe found on this site).Light, healthy and delicous!!!
  5. I marinated for an hour. I could not find Queso Fresco in the market so I had to skip it. I also could not find butter lettuce with big leaves so I had to buy a package of torn leaves. I will say first time for butter lettuce and LOVED it. Otherwise made as directed. - Read more ...
  6. maybe better as a salad than a lettuce wrap because the shrimp just fell out of the lettuce but the shrimp was bursting with flavor!:-)
  7. Holy cow!! just finished my second plate!! SOOOOOOO good! I didn't marinate it at all I just cooked it in a little olive oil and added butter for flavor then added Cajun seasoning, oj, and lime juice (not by recipe but rather just eye balled it) and garlic then cooked on medium low. Served it - Read more ...
  8. I made the mistake of halving this recipe and was I sorry. I think the wife and I could eat the full two pounds of shrimp in this recipe. These little lettuce wraps result in an explosion of flavor. I did marinate the shrimp for one hour.
  9. This was excellent! I made it as written! I made the whole 2 lbs. for my husband and me. I served it for dinner and my husband was looking for more. Very flavorful making us want more. I think if I make it for dinner next time I will make more or get larger shrimp.
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