Mango-Kiwi Quinoa Lettuce Wraps with Spicy Grilled Shrimp

As soon as Memorial Day hits, I crave seafood with just about every meal until about mid-September. These mango-kiwi quinoa lettuce wraps with spicy grilled shrimp are a perfect warm-weather lunch or dinner.

Ingredients

This made enough for me to eat two lunches and a dinner, so let’s call it three servings. Each serving consists of about 3-4 lettuce wraps, depending on how much you dump in each one.

• 8-10 large shrimp
• 1 mango
• 3 kiwi
• 1 avocado
• 3 green onions (only use the green stalk part)
• 1 bunch cilantro
• 1 cup dry quinoa
• 1 tbsp olive oil
• 2 tbsp lime juice (=the juice from 1 lime)
• 1 head of iceberg lettuce

For the Shrimp Marinade

(this was adapted from another recipe which I can’t for the life of me find to credit!)

• 1 tbsp olive oil
• 2 tbsp lime juice (=the juice from 1 lime)
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp cumin
• 1/4 tsp paprika
• 1/4 tsp salt
• Pinch of cayenne pepper

Directions

1. Mix together all the shrimp marinade ingredients. Peel and devein the shrimp. Dump the shrimp in the marinade and fully coat them. Pour the shrimp and marinade into a plastic sandwich baggy, seal it airtight, and place in the refrigerator to marinate for at least two hours.
2. Prepare the quinoa by bringing 2 cups of water to a boil, adding 1 cup quinoa, bringing it back to a boil, then reducing to a simmer for about 15 minutes.
3. While the quinoa cooks, chop up the mango, kiwi, avocado, green onions and cilantro.
4. Fire up the grill (or, in my case, your mini George Foreman) and grill the shrimp until they’ve turned from white to pink (usually just a couple minutes).
5. When the quinoa is ready, mix in the olive oil and lime juice, then mix in the other ingredients you just chopped.
6. Peel individual layers off your head of lettuce. Assemble your lettuce wraps by scooping in the mango-kiwi quinoa mixture and topping with a spicy grilled shrimp.