Margarita shrimp lettuce wraps is a quick and easy way to make lunch something amazing. Grab some tortilla chips to scoop up some of that extra mango salsa and you’ve got a meal!

I love margarita shrimp. It’s a little sweet and has a bit of heat to eat, and makes the perfect companion for a mango salsa.

Wrapped in a tortilla something a little lighter like butter lettuce and this is easily one of my top contenders for best lunch ever!

For this recipe I used 41-50 count shrimp, and gave them a light chop. This makes biting into them as lettuce wraps a lot easier.

Also, if you can get a hold of langostinos for this recipe, I HIGHLY suggest it. It’s what a lot of restaurants use in lobster tacos or even lobster nachos.

And for the mango salsa, I removed the seeds from the jalapeno, but if you’re spicy fan, leave those seeds in! I normally leave seeds in, but for this recipe I just wanted to keep it light.

I also recommend making a double batch for leftover margarita shrimp lettuce wraps, or even as a margarita shrimp salad!

Margarita Shrimp Lettuce Wraps with Mango Salsa

Prep Time: 20 minutes

Cook Time: 5 minutes

Servings: 4

Margarita shrimp for lettuce wraps served up with a beautiful mango salsa. This is an amazing lunch or dinner!

Print Recipe

Ingredients

FOR THE MARGARITA SHRIMP

• 1 lb raw shrimp 41-50 count
• 1 oz triple sec
• 1 oz tequila
• 1 lime juiced
• 1/2 tbsp chili powder
• 2 tsp paprika
• 1 tsp cumin
• 1/2 tsp salt
• 1 head butter lettuce

FOR THE MANGO SALSA

• 2 mango chopped
• 1/2 red bell pepper
• 1/2 red onion
• 1 jalapeno
• 1/4 cup cilantro
• 1 lime
• salt to taste

Instructions

FOR THE MANGO SALSA

• Cut Your Mango in half along the side of the pit. With your halves, slice vertically, then horizontally making cubes.
• Push the center of the mango from the skin side towards you so it makes all the cubs "pop" out, then with a spoon scoop out the mango and place in a bowl.
• Chop red onion, red bell pepper, cilantro and jalapeno (with seeds removed) and add to the bowl. Squeeze lime juice in and stir; salt to taste.
• Place in the refrigerator until ready to serve

FOR THE MARGARITA SHRIMP

• Roughly chop shrimp and place in a zip top bag with triple sec, tequila and lime juice. Season with chili powder, paprika, cumin and salt. place in the refrigerator for 10 minutes.
• With a pan on high heat, add 2 tbsp olive oil. Strain liquid from shrimp and place in the pan. Cook until opaque; about 5 minutes.
• Serve along side butter lettuce and mango salsa for lettuce wraps. Enjoy!