Mango Shrimp Lettuce Wraps

Mango shrimp in a lettuce shell and topped with a fresh, zesty, mango salsa. This light lunch is the perfect meal!

Mango Shrimp with lettuce.

I love all things shrimp, and with the cold weather we have been experiencing lately, I have been craving all things tropical, sunny, and fun. These lettuce wraps were the perfect solution for my cold weather blues because they taste light summer!

The shrimp is cooked in a mango and sweet chili sauce puree, and are sweet with a hint of spice. And the fresh salsa is crunchy, creamy, and tasty! Basically it is a winning combination and one I could eat all year round.

Shrimp in mango sauce.

I start by cooking the shrimp in a delicious mango sauce. It is really tasty just by itself, so you may need to make extra in order to have some left for the lettuce wraps!

Mango avocado salsa in a green bowl.

Then I whip up this mango avocado salsa. It is so flavorful and really makes these lettuce wraps pop.

Lettuce wraps with shrimp and mango avocado salsa.

Then I assemble and enjoy!

 

Mango Shrimp Lettuce Wraps

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Author Alyssa Rivers
Servings 4 Servings

Mango shrimp in a lettuce shell and topped with a fresh, zesty, mango salsa. This light lunch is the perfect meal!

Course Dinner, Main Course
Cuisine American, Asian American

Ingredients

  • 1/2 lb medium shrimp cleaned, peeled, deveined
  • 1/2 cup frozen mango chunks
  • 1 tbs Thai sweet chili sauce
  • 1/2 tbs butter
  • 4 butter lettuce leaves

Salsa

  • 4 sweet mini peppers
  • 1/2 an avocado. diced
  • 1/2 a mango diced
  • 1/4 cup diced red onion
  • 1/4 cup cilantro chopped fine
  • 1 green onion sliced into thin pieces
  • 1 tsp lime juice
  • a pinch of garlic seasoning
  • a pinch of cayenne pepper optional

Instructions

  1. Clean shrimp and set aside.
  2. In a medium skillet, melt butter, and add chunks of frozen mango. Saute for a minute or two.
  3. Put mango and butter mixture in a blender and puree. Add in the tsp of Thai sweet chili sauce and mix together
  4. Return to pan and add shrimp
  5. Cook 3-4 minutes until shrimp are cooked through and pink.
  6. Remove from heat and set aside.
  7. Chop up the mini peppers, mango, cilantro, red and green onion and mix together in a bowl.
  8. Add lime juice and seasonings, and stir
  9. Add avocado and stir one more time to mix the salsa together
  10. Wash butter lettuce leaves and assemble lettuce wraps by placing shrimp down (2-3 depending on lettuce leaf size), and topping with fresh salsa
  11. Enjoy!
Nutrition Facts
Mango Shrimp Lettuce Wraps
Amount Per Serving
Calories 162 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g10%
Cholesterol 147mg49%
Sodium 501mg21%
Potassium 355mg10%
Carbohydrates 15g5%
Fiber 3g12%
Sugar 10g11%
Protein 13g26%
Vitamin A 2054IU41%
Vitamin C 60mg73%
Calcium 93mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
Low FatSeafood

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