So tasty and easy to whip up for a quick lunch or a casual dinner! These Grilled Citrus-Shrimp Lettuce Cups pack a flawless combination of flavors and textures; grilled shrimp with sautéed red peppers, carrots, zucchini wrapped in a crisp lettuce leaf.


  • 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.