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Shrimp and Mango Lettuce Wraps

Shrimp and Mango Lettuce Wraps
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Serves 4| Hands-On Time: | Total Time:



  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.
By March, 2012

Nutritional Information

  • Per Serving
  • Calories 277
  • Fat 14g
  • Sat Fat 2g
  • Cholesterol 172mg
  • Sodium 403mg
  • Protein 26g
  • Carbohydrate 13g
  • Sugar 8g
  • Fiber 2g
  • Iron 4mg
  • Calcium 87mg
What does this mean? See Nutrition 101 .

Quick Tip

Microwave and refrigerator in the kitchen
The components of this recipe can be prepared up to 12 hours in advance and refrigerated separately. Assemble the wraps just before serving. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.