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Mango Shrimp Lettuce Wraps
Alyssa Rivers
Mango shrimp in a lettuce shell and topped with a fresh, zesty, mango salsa. This light lunch is the perfect meal!
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Prep Time
5
mins
Cook Time
10
mins
Total Time
15
mins
Course
Dinner, Main Course
Cuisine
American, Asian American
Servings
4
Servings
Calories
162
kcal
Ingredients
1x
2x
3x
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
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!
Nutrition
Calories:
162
kcal
Carbohydrates:
15
g
Protein:
13
g
Fat:
6
g
Saturated Fat:
2
g
Cholesterol:
147
mg
Sodium:
501
mg
Potassium:
355
mg
Fiber:
3
g
Sugar:
10
g
Vitamin A:
2054
IU
Vitamin C:
60
mg
Calcium:
93
mg
Iron:
2
mg