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  • Grilled Citrus-Shrimp Lettuce Cups

  • Grilled Citrus-Shrimp Lettuce Cups

    This marinade recipe works with any other quick-cooking shellfish or seafood—try scallops or squid. Just be sure to stick to the 30-minute marinade in any case, since going longer can toughen the flesh.



    • 1 small shallot, finely chopped
    • 1 5-inch lemongrass stalk, tough outer layers removed, finely chopped (about 2 tablespoons)
    • 1 Thai chile, thinly sliced
    • ½ cup fresh lime juice
    • ½ cup fresh orange juice
    • 2 teaspoons finely chopped peeled ginger
    • 1 teaspoon (or more) kosher salt
    • 1 pound large shrimp, peeled, deveined, tails removed
    • 2 teaspoons toasted sesame oil
    • Cooked white rice, Little Gem lettuce leaves, sliced cucumber or julienned carrot, lime wedges, mint or basil sprigs, and toasted sesame seeds (for serving)


    Whisk shallot, lemongrass, chile, lime juice, orange juice, ginger, and salt in a small bowl. Reserve half of marinade for serving; cover and leave at room temperature until ready to use. Pour remaining marinade over shrimp in a medium bowl and toss to coat. Cover and chill 30 minutes.

    Prepare a grill for medium-high heat. Grill shrimp until lightly charred and cooked through, 1–2 minutes per side. Transfer shrimp to a large bowl and toss with sesame oil; season with salt, if needed.

    Serve shrimp with rice, lettuce, cucumber or carrot, lime wedges, mint or basil, sesame seeds, and reserved marinade for making lettuce cups.