Are you looking for a tasty alternative to standard wraps? Trying to reduce your gluten? For a lean alternative to bread and tortillas, try lettuce! Large lettuce leaves (we like butter lettuce, a great source of vitamin A, but any large-leaf variety will do) are the perfect size to roll up around tasty fillings. Delight the palate without packing on the pounds—in this case, with a spicy mango shrimp concoction that’s low-cal and heart-healthy.

Serve it on the side, as a light entree with rice or noodles, or as an afternoon snack alternative to those bags of chips. Any time of day, you’ll love it!

Makes: 4 servings

Serving Size: about 1 cup shrimp mixture & 3-4 lettuce leaves


What you’ll need:

2 Tbsp. lime juice

1 Tbsp. fish sauce

1 tsp. brown sugar

1 small fresh red chile, thinly sliced, or to taste

1/2 cup mango, julienned

1/2 cup carrot, julienned

1/2 cup daikon radish or regular radishes, julienned

1 Tbsp. canola oil

1 pound raw shrimp (30-40, small), peeled and deveined

1 head lettuce, leaves separated

1/2 cup fresh cilantro and/or mint leaves (in small pieces)

What to do:

  1. Mix lime juice, fish sauce, brown sugar and chile with a small whisk in a medium bowl. Add mango, carrot and radish; toss to coat.
  1. Heat the oil in a nonstick skillet over medium heat. Cook the shrimp in the skillet until just cooked through—3 to 4 minutes should do it.
  1. Stir the shrimp into the mango mixture. Let it stand for 5 minutes, until it cools down enough to eat. Wrap mixture in lettuce leaves and serve, sprinkled to taste with cilantro and/or mint. Enjoy!


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