Why Make This Recipe
These Shrimp & Mango Lettuce Cups are a burst of fresh flavors. The sweet mango, savory shrimp, and tangy lime juice create a delicious taste. They are a quick and easy meal, perfect for busy weeknights or light lunches. This recipe is healthy and refreshing, with lean protein, fresh fruits, and crisp vegetables. You can easily adjust them for different tastes, making them great for gatherings.
Ingredients of Shrimp & Mango Lettuce Cups
For the Zesty Shrimp:
* 1 pound fresh shrimp (peeled, deveined)
* 2 tablespoons lime juice
* 1 teaspoon chili powder
* ½ teaspoon cumin
* ½ teaspoon salt
* ¼ teaspoon black pepper
* 1 tablespoon olive oil
For the Sweet Mango Salsa:
* 1 large ripe mango (diced)
* ¼ cup red onion (finely diced)
* ¼ cup fresh cilantro (chopped)
* 1 jalapeño (minced, optional)
* 1 tablespoon lime juice
For the Crisp Lettuce Cups:
* 1 head Butter lettuce or Bibb lettuce (separated and washed)
Optional Toppings & Garnishes:
* ¼ cup shredded carrots
* 2 tablespoons chopped peanuts or cashews
* Fresh mint leaves
* Sriracha mayo (for drizzling)
Directions of Shrimp & Mango Lettuce Cups
Prepare the Shrimp:
1. In a bowl, mix the shrimp with 2 tablespoons of lime juice, chili powder, cumin, salt, and pepper. Let it sit for 5-10 minutes.
2. Heat olive oil in a pan over medium heat. Cook the marinated shrimp for 2-3 minutes per side, until they turn pink and are cooked through. Do not overcook.
Assemble the Mango Salsa:
1. In a separate bowl, gently combine the diced mango, red onion, chopped cilantro, minced jalapeño (if using), and 1 tablespoon of lime juice.
2. Taste the salsa and add more lime juice or salt if needed.
Build Your Lettuce Cups:
1. Place the crisp lettuce leaves on a platter.
2. Spoon a generous amount of the cooked shrimp into each lettuce cup.
3. Top the shrimp with a spoonful of the vibrant mango salsa.
4. Garnish with your favorite optional toppings like shredded carrots, chopped nuts, fresh mint, or a drizzle of sriracha mayo.
How to Serve Shrimp & Mango Lettuce Cups
Serve these Shrimp & Mango Lettuce Cups as a light lunch or a refreshing dinner. For an appetizer, make smaller versions for your guests. You can also offer a variety of toppings on the side so people can customize their cups.
How to Store Shrimp & Mango Lettuce Cups
It is best to assemble these lettuce cups right before eating. You can store the cooked shrimp and mango salsa separately in airtight containers in the refrigerator for up to 2 days. The lettuce leaves should also be stored separately and washed just before serving to keep them crisp.
Tips to Make Shrimp & Mango Lettuce Cups
- Choose a ripe mango: Look for a mango that feels slightly soft when you gently press it and smells sweet.
- Do not overcook shrimp: Shrimp cooks quickly. Overcooked shrimp becomes tough and rubbery.
- Chill your lettuce: To keep your lettuce very crisp, chill the leaves in ice water for about 10 minutes before assembling. Then, dry them well.
- Make ahead: Prepare the mango salsa and cook the shrimp in advance. Store them separately. This makes assembly very quick when you are ready to eat.
Variation
- Spicier Kick: Add more minced jalapeño to the salsa or a dash of hot sauce to the shrimp marinade.
- Different Proteins: If you do not want shrimp, you can use grilled chicken, flaky fish, or even grilled tofu for a plant-based option.
- Asian Flavors: Drizzle the lettuce cups with a peanut sauce or a light soy-ginger dressing for an Asian twist.
FAQs
- Can I make the mango salsa ahead of time for these Shrimp & Mango Lettuce Cups?
- Yes, you can make the mango salsa up to a day in advance. Store it in an airtight container in the refrigerator.
- What’s the best type of lettuce to use for sturdy Shrimp & Mango Lettuce Cups?
- Butter lettuce or Bibb lettuce works best because their leaves are soft yet sturdy enough to hold the filling.
- How can I make these Shrimp & Mango Lettuce Cups spicier or milder?
- To make them spicier, add more jalapeño to the salsa or a bit of hot sauce. To make them milder, skip the jalapeño entirely.
Zesty Shrimp & Mango Lettuce Wraps
These vibrant lettuce wraps feature succulent shrimp marinated in zesty lime and spices, complemented by a sweet and fresh mango salsa. Served in crisp lettuce cups, they offer a light and flavorful meal perfect for a quick lunch or appetizer.
Equipment
- Bowl
- Pan
- Platter
Ingredients
For the Zesty Shrimp
- 1 pound fresh shrimp peeled, deveined
- 2 tbsp lime juice
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For the Sweet Mango Salsa
- 1 large ripe mango diced
- ¼ cup red onion finely diced
- ¼ cup fresh cilantro chopped
- 1 jalapeño minced, optional
- 1 tbsp lime juice
For the Crisp Lettuce Cups
- 1 head Butter lettuce or Bibb lettuce separated and washed
Optional Toppings & Garnishes
- ¼ cup shredded carrots
- 2 tbsp chopped peanuts or cashews
- Fresh mint leaves
- Sriracha mayo for drizzling
Instructions
Prepare the Shrimp
- Combine shrimp with lime juice, chili powder, cumin, salt, and pepper; marinate for 5-10 minutes. Heat olive oil in a pan and cook shrimp for 2-3 minutes per side until pink and cooked through, being careful not to overcook.
Assemble the Mango Salsa
- In a bowl, gently mix diced mango, red onion, chopped cilantro, minced jalapeño (if desired), and lime juice. Adjust seasoning to taste.
Build Your Lettuce Cups
- Arrange lettuce leaves on a platter, then fill each with cooked shrimp and a spoonful of mango salsa. Garnish with optional toppings like carrots, nuts, mint, or sriracha mayo.
Notes
Be careful not to overcook the shrimp, as they can become rubbery. Adjust the amount of jalapeño in the salsa to your preferred spice level, and always taste and adjust seasonings as needed. Fresh, ripe mango is key for the best salsa flavor.