Shrimp and Mango Salsa Lettuce Wraps
Ingredients
Mango Salsa:
- 1 ripe mango, peeled and chopped
- ½ cup finely chopped red pepper, 1/2 of a large pepper
- ¼ cup finely chopped red onion
- 1 jalapeño, seeded, membranes removed, and finely chopped
- 2 tablespoons fresh lime juice, (1-2 limes)
- ¼ cup or more to taste chopped cilantro
- Salt and pepper to taste
Shrimp:
- 1 teaspoon or so olive oil, avocado oil, canola oil, etc.
- 2 pounds large shrimp, 21-25 per pound, tails removed, if needed, and chopped
- 1 tablespoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
Wraps:
- 2 heads Bibb or butter lettuce, washed and leaves separated
Instructions
- Combine all the ingredients for the mango salsa in a medium bowl and toss to combine (don't forget to add salt and pepper to taste). Set aside (or refrigerate: this can be made several days in advance).
- For the shrimp, heat the oil in a large, 12-inch nonstick skillet over medium heat and add the shrimp. Sprinkle the seasonings over the shrimp and sauté, stirring often, until the shrimp are pink and tender, 2-3 minutes over medium or medium-high heat. Don't overcook the shrimp or they'll be tough. It only takes a few minutes.
- Serve the shrimp on lettuce leaves topped with the mango salsa.
Notes
Salad: the shrimp and mango mixture makes an excellent topping/addition to straight-up salad so if you don't want to mess with wrapping it all in lettuce, take my advice and chop up some lettuce (romaine, iceberg, spinach, etc) and add the shrimp and mango salsa for a chopped-style salad that will be amazing, promise.
Heartiness: also, if you want to add a little heartiness to the lettuce wraps, consider adding rice (coconut rice would be divine!) or quinoa under the shrimp and mango salsa.