Mango and Shrimp Lettuce Tacos
Print Recipe
5 from 1 vote

Mango & Shrimp Lettuce “Tacos”

Prep Time15 mins
Servings: 4


  • 12 leaves of romaine lettuce washed, leaves kept whole
  • 1 pound small wild key west shrimp, peeled and cooked
  • 1 cup mango cubed
  • 1 cup diced cucumber
  • ½ cup diced white onion
  • ½ cup coarsely chopped cilantro
  • Juice of 1 lime
  • 1 teaspoon kosher salt
  • 1 teaspoon chili powder
  • ½ cup mexican cotija cheese or feta, crumbled
  • 2 tablespoons toasted pumpkin seeds optional


  • Arrange the leaves of lettuce on a large platter. Plan on 2-3 per person, depending on the size of the leaf.
  • In a medium bowl, toss the shrimp, mango, cucumber, onion, cilantro, chili powder, salt, and lime juice together.
  • Spoon the filling into the lettuce cups and sprinkle with the cheese and pumpkin seeds.


  • The filling can be prepared a few hours ahead and refrigerated. Fill the lettuce cups just before serving.
  • You can easily make this vegan by substituting diced jicama for the shrimp and leaving out the cheese.