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Fresh Mango Shrimp Lettuce Wraps - Bright, Crunchy, and Satisfying

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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) raw shrimp, peeled and deveined (medium or large)
  • 1 large ripe mango, diced (but still slightly firm)
  • 1 small red bell pepper, finely diced
  • 1 small cucumber, seeded and diced
  • 1 small red onion or 2 scallions, finely chopped
  • 1 small jalapeño or serrano, seeded and minced (optional for heat)
  • 1 head butter lettuce or romaine hearts, leaves separated and kept whole
  • 1/2 cup fresh cilantro, chopped (plus more for garnish)
  • 1/4 cup fresh mint, chopped (optional but lovely)
  • 1 avocado, diced (optional creaminess)
  • 3 tablespoons fresh lime juice
  • 1 tablespoon fish sauce (or soy sauce for a non-fishy option)
  • 1 tablespoon honey (or maple syrup)
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 clove garlic, finely grated
  • 1 teaspoon fresh ginger, finely grated
  • Pinch of red pepper flakes or a few dashes hot sauce (to taste)
  • 1 tablespoon neutral oil (avocado, canola, or grapeseed)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Zest of 1/2 lime (optional, brightens the shrimp)

Method
 

  1. Prep the lettuce and produce. Separate and rinse the lettuce leaves. Pat them dry so they don’t water down the filling. Dice the mango, bell pepper, cucumber, onion, and jalapeño. Chop the herbs. Set everything aside in bowls.
  2. Mix the dressing. In a small bowl, whisk lime juice, fish sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Taste and adjust. You want a balance of salty, sweet, and tart. If your mango is very sweet, add a tiny splash more lime.
  3. Season the shrimp. Pat the shrimp dry. Toss with oil, salt, pepper, and lime zest. Dry shrimp sear better and won’t steam in the pan.
  4. Cook the shrimp. Heat a large skillet over medium-high. Add the shrimp in a single layer. Cook 1–2 minutes per side until opaque and just curled. Do not overcook. Remove to a plate to cool slightly, then chop into bite-size pieces if large.
  5. Build the mango-shrimp filling. In a mixing bowl, combine shrimp, mango, bell pepper, cucumber, onion, jalapeño, cilantro, and mint. Drizzle in about two-thirds of the dressing and toss gently. Add more dressing as needed to lightly coat.
  6. Taste and tweak. Add a pinch of salt if needed. If you want more brightness, squeeze in a bit more lime. Fold in avocado last so it stays intact.
  7. Assemble the wraps. Lay out lettuce leaves. Spoon in the filling. Garnish with extra herbs. Serve the remaining dressing on the side for drizzling.
  8. Serve immediately. These are best fresh when the lettuce is crisp and the shrimp is still a little warm.