These lettuce wraps are light and fresh, with a touch of Sriracha for an extra kick! Lucy Greer shared this recipe that's perfect for the warmer months of spring and summer.


  • 1 lb. shrimp
  • 2 cups pineapple, diced small
  • 1 red bell pepper, diced small
  • 1/2 cup red onion, diced small
  • 1 jalapeño, finely chopped
  • 1.25 tsp. kosher salt
  • 1 tsp. garlic, minced
  • 1 tsp. Sriracha hot sauce
  • 1 tbsp. olive oil
  • 1 head romaine, green leaf, butter lettuce, etc.
  • cilantro and chopped peanuts (optional garnish)


Heat olive oil in a large skillet over medium high heat. Add shrimp. Cook for 8 minutes, stirring often.

Add bell pepper, onion, jalapeño, kosher salt, garlic and Sriracha. Cook for 3 minutes, stirring often.

Add pineapple. Cook for 1 minute then remove from heat.

Make lettuce wraps by filling lettuce leaves with shrimp and pineapple mixture. Garnish with chopped cilantro and peanuts if desired. Eat taco-style.

Shrimp and pineapple mixture also wonderful served over rice or cauliflower rice.

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