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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:
- 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.
- 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.
- 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!
