Citrus Shrimp Lettuce Wraps
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Lighten up a flavorful lettuce wrap featuring citrus marinated shrimp, coconut rice, and a citrus black bean salsa.
What to get:
Shrimp Wraps & Marinade:
  • ½ lb jumbo shrimp (~11 shrimp), fresh (peeled & deveined)
  • 4 leaves butter lettuce, larger-sized (rinsed & dried)
  • 1 ripe avocado
  • 2T fresh lime juice
  • ¼ tsp lime zest
  • 1 clove fresh garlic, chopped
  • 1T Extra Virgin Olive Oil (EVOO)
  • 1T fresh ruby red grapefruit juice (from i grapefruit, will use more below for salsa)
  • 1T white wine
  • pinch paprika
  • pinch sea salt
  • pinch ground black pepper
Citrus & Bean Salsa:
  • 1 cup canned black beans, rinsed & drained
  • ⅓ cup small yellow grape or pear tomatoes (chopped)
  • 1T sweet white onion, chopped finely
  • 1 clove garlic, minced
  • 2T fresh lime juice
  • ¼ tsp lime zest
  • 3T jicama, chopped finely (raw, peel first)
  • 1T fresh ruby red grapefruit, chopped (peeled 1st)
  • 1T fresh ruby red grapefruit juice (from fruit you’re already going to chop)
  • 1 tsp jalapeño, chopped finely (remove seeds & membrane 1st)
  • 1 tsp Cholula hot sauce (or similar sauce)1/2 tsp white wine vinegar
  • ¼ tsp grated ginger root (peeled first)
  • pinch of sea salt (to taste)
  • Cilantro, chopped (optional)
Coconut Rice:
  • ¾ cup Jasmine rice
  • 1.25 cups light coconut milk (from can)
  • ¼ cup water
  • 1 tsp butter
  • pinch of salt
  • ¼ tsp lime zest (for topping)
What to do:
Make Citrus Black Bean Salsa:
  1. In a mixing bowl combine all of the salsa ingredients, stirring well.
  2. Let chill in the refrigerator until ready to serve (best to let flavors meld for ~ 1+).
Make Rice:
  1. If using a rice cooker, add ¾ cup dry rice, coconut milk, water, butter & salt, mix and cook until rice cooker indicates rice is done, then fluff with for and keep arm until shrimp is done.
  2. If using stove-top method cook 1 cup dry rice according to package directions, but substitute the above ratio of water and coconut milk and cook until rice is done, remove from heat, fluff with fork and set aside.
Marinate Shrimp:
  1. In a mixing bowl combine shrimp marinade ingredients: lime juice, zest, garlic, EVOO, grapefruit juice, wine, paprika, salt & pepper, whisking well.
  2. Add raw shrimp and toss to coat, cover & set aside to marinate for ~15 mins (too long & the acid will begin to cook shrimp).
  3. In a skillet on stove preheat pan (low), cook shrimp (with some marinade to coat pan) until shrimps are pink/cooked through (I flip them on both sides) takes ~10 mins (when cooked, set aside until ready to serve).
Assemble Wraps:
  1. Take a large lettuce leaf (our wrap), top with ~2-oz warm coconut rice & couple spoonfuls of citrus black bean salsa.
  2. Next top with ~3 of the cooked shrimp (or what will fit depending on size).
  3. Add a slice of fresh avocado to top.
  4. Optional topping—add more hot sauce, chopped cilantro, and squeeze of lime.
The citrus black bean salsa is best made ahead and chilled. The rice and shrimp can also be coked ahead of time, but the shrimp cook very fast! Avoid marinating the shrimp too long prior t cooking, as the acids in the various citrus we use to marinate, will actually cook the shrimp somewhat. You can cook the coconut rice in a rice cooker or on the stove.
Serving size: 3 servings (with ½ lb Jumbo shrimp)
Recipe by the dinnervine at