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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!


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Mango Shrimp Lettuce Wraps

By: Alyssa Rivers
Mango shrimp in a lettuce shell and topped with a fresh, zesty, mango salsa. This light lunch is the perfect meal!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 Servings


  • 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


  • 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


  • Clean shrimp and set aside.
  • In a medium skillet, melt butter, and add chunks of frozen mango. Saute for a minute or two.
  • Put mango and butter mixture in a blender and puree. Add in the tsp of Thai sweet chili sauce and mix together
  • Return to pan and add shrimp
  • Cook 3-4 minutes until shrimp are cooked through and pink.
  • Remove from heat and set aside.
  • Chop up the mini peppers, mango, cilantro, red and green onion and mix together in a bowl.
  • Add lime juice and seasonings, and stir
  • Add avocado and stir one more time to mix the salsa together
  • Wash butter lettuce leaves and assemble lettuce wraps by placing shrimp down (2-3 depending on lettuce leaf size), and topping with fresh salsa
  • Enjoy!


Calories: 162kcalCarbohydrates: 15gProtein: 13gFat: 6gSaturated Fat: 2gCholesterol: 147mgSodium: 501mgPotassium: 355mgFiber: 3gSugar: 10gVitamin A: 2054IUVitamin C: 60mgCalcium: 93mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: American, Asian American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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