SHRIMP AND MANGO LETTUCE WRAPS
Provided by Nicole-Cooking for Keeps
Yield Makes 8 wraps
Number Of Ingredients 13
Steps:
- In a small bowl combine, shrimp, cumin, paprika, chili powder, garlic powder, salt and cayenne pepper. Heat 2 teaspoons olive oil in a large skillet of a medium-high heat. Add shrimp. Cook until shrimp are pink and cooked through, about two minutes. Combine hot shrimp, mango, avocado, onion and chopped cilantro. Season to taste with salt, pepper, and cayenne if necessary. Scoop mixture evenly into 8 cabbage leaves. Squeeze a little lime juice over each wrap. Fold and enjoy!
SHRIMP MANGO LETTUCE CUPS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, combine the lemon zest and juice and garlic. Add the olive oil and cilantro, then whisk until it's all mixed together.
- Place the shrimp in a bowl, pour in half of the lemon-cilantro dressing and stir to coat. Place in the fridge to marinate for 20 minutes or up to a couple hours.
- Add the avocado to the bowl with the rest of the dressing.
- Dice up the mango: Slice off both halves around the pit, score the flesh inside the skin and invert the skin to pop out the good stuff. Then, slice off the mango pieces so they fall into the bowl with the avocado. Add the red onion and some salt and pepper and gently mix it all together.
- To serve, arrange 4 shrimp in the center of each lettuce leaf and spoon the mango-avocado salad on top. Sprinkle chives over the top to make 'em extra pretty.
MANGO SHRIMP LETTUCE WRAPS
Mango shrimp in a lettuce shell and topped with a fresh, zesty, mango salsa. This light lunch is the perfect meal!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 15m
Number Of Ingredients 14
Steps:
- 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 Facts : Calories 162 kcal, Carbohydrate 15 g, Protein 13 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 147 mg, Sodium 501 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving
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