Shrimp & Mango Lettuce Wrap
Bright, flavorful, and easy-to-make, these shrimp and mango lettuce wraps are high in protein, naturally low in carbs, and packed with fresh, colorful ingredients. Perfect for a quick weekday dinner, light lunch, or healthy meal prep, they bring a tropical twist to your table with a sweet, tangy mango salsa topping.
Equipment
- 1 medium mixing bowl
- 12-inch nonstick skillet
- 1 Knife (for chopping)
- 1 Cutting board
- Measuring spoons
Ingredients
Mango Salsa
- 1 ripe mango peeled and chopped
- ½ cup red bell pepper finely chopped
- ¼ cup red onion finely chopped
- 1 jalapeño seeded and finely chopped
- 2 tablespoons fresh lime juice
- ¼ cup fresh cilantro chopped
- Salt and pepper to taste
Shrimp
- 1 teaspoon olive oil or avocado/canola oil
- 2 pounds large shrimp peeled, deveined, chopped
- 1 tablespoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
Wraps
- 2 heads Bibb or butter lettuce leaves separated and washed
Instructions
- Prepare the Mango Salsa: Start by making the fresh mango salsa. Peel the mango and carefully cut the flesh away from the pit. Chop it into small, bite-sized cubes for even distribution in the wraps. Next, finely chop the red bell pepper and red onion; these add a crisp texture and a sweet, slightly pungent flavor. Remove the seeds and membranes from the jalapeño, then mince it finely for a mild kick of heat. Combine the chopped mango, bell pepper, onion, and jalapeño in a medium mixing bowl. Squeeze in the fresh lime juice to add tangy brightness, then sprinkle in the chopped cilantro. Season with salt and freshly cracked black pepper to taste. Gently toss all the ingredients until evenly coated. Cover and set aside, or refrigerate for up to 2–3 days if preparing ahead of time.
- Prepare the Shrimp for Cooking: Rinse the shrimp under cold water, then pat them dry thoroughly with paper towels. Removing excess moisture helps the shrimp sear properly and prevents them from steaming. If using frozen shrimp, ensure they are fully thawed before cooking. Peel and devein them if not already done, and chop into bite-sized pieces if desired.
- Heat the Pan and Oil: Place a 12-inch nonstick skillet over medium heat. Allow the pan to warm for a minute or two, then add your choice of oil—olive, avocado, or canola. Swirl the oil to coat the bottom evenly. The oil should shimmer slightly but not smoke.
- Season the Shrimp: While the pan is heating, season the shrimp. Sprinkle chili powder, ground cumin, salt, and black pepper over the shrimp, then toss gently to coat all the pieces evenly. The spices add depth, warmth, and a subtle smokiness to the shrimp, complementing the sweet mango salsa perfectly.
- Sauté the Shrimp: Add the seasoned shrimp to the heated skillet in a single layer to ensure even cooking. Allow them to cook undisturbed for 1–2 minutes, then gently stir and flip the shrimp using a spatula. Continue cooking for another 1–2 minutes until the shrimp turn opaque and pink, and the edges curl slightly. Be careful not to overcook, as shrimp become tough and rubbery if left on heat too long. The total cooking time should only be 2–3 minutes depending on size.
- Prepare the Lettuce Leaves: While the shrimp cooks, carefully separate the leaves from the Bibb or butter lettuce heads. Rinse each leaf thoroughly under cold water to remove any grit, then gently pat dry with a kitchen towel or paper towels. Choose the larger, intact leaves, which will serve as the “cups” for holding the shrimp and mango salsa.
- Assemble the Lettuce Wraps: Place a lettuce leaf on a serving plate. Spoon a generous portion of the warm shrimp onto the center of the leaf. Top the shrimp with a spoonful of the prepared mango salsa, allowing the vibrant colors and textures to shine. For extra flair, sprinkle a little additional chopped cilantro or a few lime zest shavings on top. Repeat with the remaining leaves, shrimp, and salsa until all ingredients are used.
- Serve Immediately and Enjoy: Serve the lettuce wraps immediately while the shrimp is warm and juicy, and the salsa is fresh and vibrant. These wraps are best enjoyed the moment they are assembled, as the lettuce leaves maintain their crispness and the flavors are at their peak. Optionally, offer lime wedges on the side for extra tang. These wraps make a perfect light lunch, dinner, or party appetizer, and they can also be paired with a side of coconut rice or quinoa for a more filling meal.
Notes
- Ingredient Freshness Matters: Use ripe, fragrant mangoes for the best flavor, and fresh shrimp for tender, juicy results.
- Adjust Spice Levels: Jalapeño adds mild heat; remove seeds entirely for less spice or leave some in for more kick.
- Quick Prep Tip: Dice the salsa ingredients ahead of time and refrigerate; it actually tastes better after the flavors meld for a few hours.
- Flexible Serving Options: Lettuce wraps are great, but the shrimp and mango mixture also works perfectly over mixed greens, quinoa, or even brown rice for a more substantial meal.
- Cooking Tip: Avoid overcrowding the pan when sautéing shrimp; cook in batches if needed to ensure they sear evenly instead of steaming.
