Zesty Shrimp Lettuce Cups with Mango Avocado Salsa

Looking for a fast, flavor-packed meal that’s healthy and satisfying? These Shrimp Lettuce Cups with Mango Avocado Salsa are everything: tropical, fresh, and ready in 20 minutes.

Some meals just feel like sunshine—and this is one of them. These shrimp lettuce cups are crisp, bright, and full of bold flavor, yet they come together in just 20 minutes. Between the sweetness of mango, the creaminess of avocado, and the fresh herbs layered into every bite, this is a dish that’s as nourishing as it is satisfying.

One of the things I love about creating recipes like this is how much they reflect what I aim to teach: that healthy eating doesn’t have to be rigid or complicated. These lettuce cups are protein-rich, naturally gluten- and dairy-free, and they deliver that “feel good after eating” energy without feeling like a “health food.” Just fresh, flavorful ingredients coming together in a way that’s deeply satisfying.

Let’s take a moment to talk about those ingredients. Mango might just be the star of this dish. Beyond its natural sweetness and gorgeous color, it’s rich in vitamin C and loaded with antioxidants. It also contains digestive enzymes that can help your body break down food more efficiently—something most people don’t realize! Avocado, on the other hand, brings heart-healthy fats and fiber that help keep you full, while adding a creamy contrast that balances the bright citrus and herbs in the salsa.

Then there’s the shrimp—quick-cooking, lean, and packed with protein. Shrimp is one of the most underrated ingredients in weeknight cooking. It takes just minutes to prepare and provides a generous 27 grams of protein per serving. Add a base of crisp Boston lettuce, and you’ve got the perfect edible wrap—light, hydrating, and sturdy enough to hold all that delicious salsa.

This meal is great for lunch, a casual dinner, or even as a fresh appetizer if you’re entertaining. You can also customize it endlessly—think shredded cabbage for crunch, a drizzle of sriracha for heat, or even a sprinkle of crumbled cheese if dairy works for you. But honestly? It’s perfect just as it is.

Here’s how to make it:

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Shrimp Lettuce Cups with Mango Avocado Salsa

Serves 2 | Ready in 20 minutes

Ingredients

• 1 mango, diced

• 1 avocado, diced

• ⅓ cup red onion, diced

• 3 tablespoons fresh cilantro, finely chopped

• 2 tablespoons fresh mint, finely chopped

• Juice of 1 lime

• ½ teaspoon sea salt, divided

• 1 tablespoon avocado oil

• 8 oz shrimp, peeled, deveined, tails removed

• 1 head Boston lettuce, leaves separated

Instructions:

• In a medium bowl, combine the mango, avocado, red onion, cilantro, mint, lime juice, and half of the sea salt. Toss everything gently to combine and let it sit while you cook the shrimp.

• Warm the avocado oil in a skillet over medium heat. Add the shrimp and season with the remaining sea salt. Cook for about 2 to 3 minutes per side, or until the shrimp turn pink and opaque.

• To assemble, spoon the salsa into the lettuce leaves and top with a few shrimp. Serve immediately and enjoy while everything is fresh and bright.

Leftovers? Store the components separately in the fridge for up to three days. I recommend assembling the wraps just before eating so the lettuce stays crisp.

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I hope this one brings some joy to your kitchen—whether you’re making it solo, for family, or to share with friends. And if you try it, don’t forget to tag me on Instagram @nourishedbyshay—I’d love to see how you make it your own.