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Barbecued Shrimp in Lettuce Wraps


  • 16 jumbo shrimp, peeled and deveined

  • Light oil, such as vegetable oil, for drizzling

  • 1 teaspoon crushed red pepper flakes

  • Salt and pepper

  • 1/3 cup orange marmalade (eyeball it)

  • 1/2 cup hoisin (Chinese barbecue sauce), available on the Asian foods aisle

  • Bibb lettuce, for wrapping

  • 1/4 cucumber, julienne sliced


Pre-heat a grill pan over high heat. Toss shrimp with a drizzle of oil and season with crushed red pepper flakes, salt and black pepper. Mix in marmalade and hoisin sauce. Grill the shrimp for 2 minutes on the first side, then turn and baste liberally with the sauce. Cook a minute or two longer, then turn and baste again. Cook 1 minute more, then transfer to a serving dish. To eat, wrap shrimp in lettuce with cucumber.