Shrimp and Mango Lettuce Wraps

shrimp-mango-lettuce-wraps
Photo by Paul Sirisalee
Shrimp and Mango Lettuce Wraps 3.0 59 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 277 calories
    • Fat 14 g
    • Sat Fat 2 g
    • Cholesterol 172 mg
    • Sodium 403 mg
    • Protein 26 g
    • Carbohydrate 13 g
    • Sugar 8 g
    • Fiber 2 g
    • Iron 4 mg
    • Calcium 87 mg

Heat the oil in a large skillet over medium-high heat. Add the shrimp and garlic and cook until the shrimp are opaque, 4 to 5 minutes. Add the fish sauce and toss to combine.Top the lettuce leaves with the shrimp mixture, mango, peanuts, and mint. Serve with lime wedges and Sriracha sauce, if desired. 

Ingredients

  1. Check 2 tablespoons canola oil
  2. Check 1 pound peeled and deveined medium shrimp, chopped
  3. Check 2 cloves garlic, sliced
  4. Check 2 teaspoons Asian fish sauce
  5. Check 8 large Bibb lettuce leaves
  6. Check 1 mango, sliced
  7. Check 1/4 cup peanuts, chopped
  8. Check 1/4 cup fresh mint
  9. Check lime wedges and Sriracha or Asian chili-garlic sauce, for serving (optional)

Directions

  1. Heat the oil in a large skillet over medium-high heat. Add the shrimp and garlic and cook until the shrimp are opaque, 4 to 5 minutes. Add the fish sauce and toss to combine.
  2. Top the lettuce leaves with the shrimp mixture, mango, peanuts, and mint. Serve with lime wedges and Sriracha sauce, if desired.