Low-Carb Grilled Shrimp Lettuce Wraps

Here are my grilled shrimp lettuce wraps, with a smoky cumin-spiced shrimp, a fresh corn and feta salad tossed with lime and cilantro, and crisp Bibb lettuce cups to hold it all together.

These lettuce wraps are what I make when I want something light but satisfying for dinner. My kids love them because they get to build their own, and I love them because everything comes together in about 30 minutes. Perfect for those warm evenings when you don’t want to heat up the kitchen too much.

What Kind of Shrimp Should I Use?

For this recipe, you’ll want to grab colossal shrimp, which are those big guys labeled as 12-14 count per pound at the store. Fresh shrimp is great if you can find it, but frozen shrimp works just as well and is often fresher since it’s frozen right on the boat. If you’re using frozen, just thaw them in the fridge overnight or run them under cold water for a quick thaw. Make sure to get raw shrimp rather than pre-cooked, and I’d recommend buying them already peeled and deveined to save yourself some time and hassle.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some ideas if you need to make changes:

• Fresh corn: If fresh corn isn’t in season, you can use frozen corn kernels (about 2 cups). Just thaw them first and give them a quick sauté in a hot pan to get a bit of char before mixing into the salad.
• Bibb lettuce: Boston lettuce works great as a substitute since it has similar soft, cup-shaped leaves. In a pinch, butter lettuce or even large romaine leaves will do the job.
• Colossal shrimp: Any size shrimp works here – just adjust your cooking time. Smaller shrimp (21-25 count) will cook faster, so keep an eye on them to avoid overcooking.
• Feta cheese: Not a fan of feta? Try crumbled goat cheese or cotija for a similar tangy, salty kick. You could also use shredded queso fresco.
• Seasoned rice vinegar: Regular rice vinegar plus a pinch of sugar works fine. You could also use white wine vinegar or apple cider vinegar if that’s what you have.
• Cilantro: If cilantro isn’t your thing (or you’re one of those people who thinks it tastes like soap), fresh parsley or basil makes a nice substitute.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling shrimp is leaving them on too long, which turns them rubbery and tough – pull them off as soon as they turn pink and opaque, usually just 2-3 minutes per side depending on size.

Another common error is not patting the shrimp completely dry before seasoning, since excess moisture prevents the spices from sticking and creates steam instead of a nice sear on the grill.

To keep your shrimp from falling through the grates, thread them onto skewers or use a grill basket, and make sure your grill grates are clean and well-oiled before you start cooking.

Finally, don’t skip boiling the corn before assembling – raw corn kernels will be too crunchy and won’t blend well with the other flavors in your salsa.

What to Serve With Grilled Shrimp Lettuce Wraps?

These lettuce wraps are pretty light and fresh on their own, so I like pairing them with something a bit more filling on the side. A simple coconut rice or cilantro lime rice works perfectly to round out the meal without weighing you down. If you want to keep things in the wrap family, some crispy wonton chips or tortilla chips with guacamole make great appetizers or sides for scooping. For a complete summer spread, try adding some grilled vegetables like zucchini or bell peppers, or even a cold pasta salad with a light vinaigrette that complements the citrus flavors in the wraps.

Storage Instructions

Store: Keep your grilled shrimp and corn salad in separate airtight containers in the fridge for up to 3 days. Store the lettuce leaves separately in a container lined with paper towels to keep them crisp. When you’re ready to eat, just assemble your wraps fresh so the lettuce doesn’t get soggy.

Make Ahead: You can prep the corn salad a day in advance, which actually gives the flavors time to blend together nicely. The shrimp is best grilled fresh, but you can season it ahead of time and keep it covered in the fridge until you’re ready to cook.

Serve: These wraps are best enjoyed cold or at room temperature. If your shrimp is chilled from the fridge, you can eat it cold or let it sit out for about 10 minutes to take the chill off before assembling your wraps.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1250
• Protein: 80-90 g
• Fat: 60-70 g
• Carbohydrates: 85-100 g

Ingredients

For the corn salad:

• 4 ears corn
• 1 bunch scallions, sliced
• 1/2 bunch cilantro, chopped
• 3 tbsp olive oil (I use California Olive Ranch for its peppery finish)
• 2 tbsp rice vinegar (I prefer Marukan for the best acidity balance)
• 3 limes, juiced
• 1/2 tsp black pepper
• 1/2 cup feta (crumbled into 1/4-inch pieces for even distribution)

For the shrimp and wraps:

• 1 lb shrimp (peeled and deveined before grilling)
• 1.5 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp black pepper
• 1 head Bibb lettuce (carefully separated into whole leaves for filling)

Step 1: Prepare the Mise en Place and Cook the Corn

• 4 ears corn
• 1 head Bibb lettuce
• 1 bunch scallions, sliced
• 1/2 bunch cilantro, chopped
• 1/2 cup feta, crumbled

Start by separating the Bibb lettuce leaves carefully and set them aside on a clean kitchen towel—this prevents them from wilting and makes assembly effortless.

While you’re prepping, bring a pot of salted water to a boil and cook the corn for 3-6 minutes until tender-crisp.

Once cooked, drain and let it cool slightly, then cut the kernels from the cob into a bowl.

Chop the cilantro, slice the scallions, and crumble the feta into roughly 1/4-inch pieces so they distribute evenly throughout the filling.

Step 2: Build the Corn Filling and Prepare the Shrimp Seasoning

• corn kernels from Step 1
• scallions from Step 1
• cilantro from Step 1
• feta from Step 1
• 3 tbsp olive oil
• 2 tbsp rice vinegar
• 3 limes, juiced
• 1/2 tsp black pepper
• 1 lb shrimp, peeled and deveined
• 1.5 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp black pepper

To the bowl of corn kernels, add the scallions, cilantro, 3 tablespoons of olive oil, rice vinegar, juice from all 3 limes, 1/2 teaspoon black pepper, and the crumbled feta.

Toss gently to combine, and taste for seasoning—I like to add a small pinch of extra salt here if needed, as the feta is already salty.

In a separate bowl, combine the cumin, 1/2 teaspoon salt, garlic powder, smoked paprika, and 1/4 teaspoon black pepper.

Pat the shrimp dry with paper towels, then toss with 1.5 tablespoons olive oil and the spice mixture until evenly coated.

Step 3: Grill the Shrimp to Perfect Char

• seasoned shrimp from Step 2

Heat your grill to high heat for about 5 minutes, then lower it to medium-high—this prevents the shrimp from burning on the outside before the inside cooks through.

Grill the seasoned shrimp for 2-3 minutes per side until they’re opaque and have beautiful char marks.

I like to let them sit undisturbed on the first side so they develop that caramelized crust that adds so much flavor.

Transfer to a plate once cooked.

Step 4: Assemble and Serve the Lettuce Wraps

• lettuce leaves from Step 1
• corn filling from Step 2
• grilled shrimp from Step 3

Lay out the Bibb lettuce leaves on a serving platter.

Spoon a portion of the corn mixture from Step 2 into each leaf, then top with 1-2 grilled shrimp.

Serve immediately while the shrimp is still warm and the lettuce is cool and crisp for that perfect textural contrast.

Low-Carb Grilled Shrimp Lettuce Wraps

Delicious Low-Carb Grilled Shrimp Lettuce Wraps recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Calories 1175 kcal

Ingredients

  

For the corn salad

• 4 ears corn
• 1 bunch scallions, sliced
• 1/2 bunch cilantro, chopped
• 3 tbsp olive oil (I use California Olive Ranch for its peppery finish)
• 2 tbsp rice vinegar (I prefer Marukan for the best acidity balance)
• 3 limes, juiced
• 1/2 tsp black pepper
• 1/2 cup feta (crumbled into 1/4-inch pieces for even distribution)

For the shrimp and wraps

• 1 lb shrimp (peeled and deveined before grilling)
• 1.5 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp black pepper
• 1 head Bibb lettuce (carefully separated into whole leaves for filling)

Instructions

 

• Start by separating the Bibb lettuce leaves carefully and set them aside on a clean kitchen towel—this prevents them from wilting and makes assembly effortless. While you're prepping, bring a pot of salted water to a boil and cook the corn for 3-6 minutes until tender-crisp. Once cooked, drain and let it cool slightly, then cut the kernels from the cob into a bowl. Chop the cilantro, slice the scallions, and crumble the feta into roughly 1/4-inch pieces so they distribute evenly throughout the filling.
• To the bowl of corn kernels, add the scallions, cilantro, 3 tablespoons of olive oil, rice vinegar, juice from all 3 limes, 1/2 teaspoon black pepper, and the crumbled feta. Toss gently to combine, and taste for seasoning—I like to add a small pinch of extra salt here if needed, as the feta is already salty. In a separate bowl, combine the cumin, 1/2 teaspoon salt, garlic powder, smoked paprika, and 1/4 teaspoon black pepper. Pat the shrimp dry with paper towels, then toss with 1.5 tablespoons olive oil and the spice mixture until evenly coated.
• Heat your grill to high heat for about 5 minutes, then lower it to medium-high—this prevents the shrimp from burning on the outside before the inside cooks through. Grill the seasoned shrimp for 2-3 minutes per side until they're opaque and have beautiful char marks. I like to let them sit undisturbed on the first side so they develop that caramelized crust that adds so much flavor. Transfer to a plate once cooked.
• Lay out the Bibb lettuce leaves on a serving platter. Spoon a portion of the corn mixture from Step 2 into each leaf, then top with 1-2 grilled shrimp. Serve immediately while the shrimp is still warm and the lettuce is cool and crisp for that perfect textural contrast.