Grilled Shrimp Lettuce Cups with Peach Salsa


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Grilled Shrimp Lettuce Cups with Peach Salsa

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    These Grilled Shrimp Lettuce Cups make a delicious light lunch or appetizer! Top with homemade peach salsa for a bursting bite of sweet and fruity flavors.

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    Servings and Ingredients

    Serves 4
    1 lbs. Fish market natural raw peeled and devined shrimp, (16 to 20 ct.)
    ¼ c. plus 1 tbsp. Hy-Vee Hickory House Caribbean jerk marinade, divided
    ½ c. Hy-Vee frozen cut golden corn, thawed
    ½ c. yellow peach, pitted, and chopped
    ½ c. avocado, seeded, peeled, and chopped
    ¼ c. red onion, chopped
    8 large butterhead lettuce leaves
    Fresh cilantro, for garnish
    Lime wedges, for serving

    Things To Grab

    • Charcoal or gas grill
    • Paper towels
    • Metal skewers
    • Meat thermometer
    • Medium bowl


    1. Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium-high heat (375 degrees). Pat shrimp dry with paper towels.

    2. Thread shrimp onto metal skewers. Brush with 1/4 cup jerk marinade. Grill shrimp 3 to 4 minutes or until shrimp reach 145 degrees, turning halfway through. remove from grill; let stand 5 minutes.

    3. Place corn, peach, avocado, red onions, and remaining 1 tablespoon jerk marinade in a medium bowl; toss to combine.

    4. Place lettuce leaves, in a single layer, on a large serving platter. Remove shrimp from skewers and arrange on lettuce leaves. Top with peach salsa. Garnish with cilantro and serve with lime wedges, if desired.

    Recipe Source:

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