Shrimp and Mango Lettuce Wraps (27g pro + 5g fiber)

If you’re experiencing the same heat we are in North Carolina, I know that cooking is the last thing you want to do. But, I bet you’re still craving something fresh and downright delicious. Here’s what you do, go to Publix and ask them to steam it for you. Then get it on ice and make these Shrimp & Mango Lettuce Wraps. 

This combination of juicy shrimp and sweet mango comes together quickly whether you’re looking for a light lunch or a crowd-pleasing appetizer for family get-togethers, this recipe has you covered. 

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😍 Why You’ll Love Shrimp & Mango Lettuce Wraps  

• Burst of Flavor: The combination of fresh mango, lime juice, and chili powder compliments the shrimp’s natural sweetness with a tangy, slightly spicy kick.  
• Healthy and Light: Made with crisp lettuce leaves as the base, these wraps are naturally gluten-free and loaded with whole food ingredients.  
• Versatile Meal: Perfect as a quick lunch, a party appetizer, or even a guilt-free dinner for the family.  
• Kid-Friendly: The tropical mango salsa brings a touch of sweetness. You can absolutely omit the pepper to get the kids on board.  

This recipe checks all the boxes for a lean, low carb, flavorful, and family-friendly dish.  

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🗒️ Ingredients + Substitutions  

For the Shrimp  

Shrimp: Fresh or frozen shrimp works great. Pat shrimp dry with a paper towel before cooking for the best texture. Substitute chicken or tofu for a meat-free option. Personally, I love going to Publix to have them steam the exact amount of shrimp I need for dinner.  It’s a complimentary service.  

Olive Oil: A few tablespoons to cook the shrimp and keep them juicy. Avocado oil works well too.

Soy Sauce: Adds a savory umami flavor. For a gluten-free alternative, use tamari. Garlic Powder: Enhances the shrimp’s savory profile. Minced fresh garlic can be used if preferred.  

Chili Powder & Chili Flakes: For a spicy shrimp kick! Adjust based on your heat tolerance.  

For the Mango Salsa  

Fresh Mango: The star ingredient! Ripe mango offers natural sweetness and a gorgeous pop of color. If you’ve never cut a mango, check out this tutorial. 

Red Onion: Its subtle sharpness balances the sweetness of the mango. Shallots can be a milder substitute.  

Green Onions: Add freshness and a mild bite.  

Lime Juice: Brightens the salsa by adding zesty acidity. Lemon juice also works in a pinch.  

Pinch of Salt: Brings all the flavors together.

Avocado: Optional, but adds creaminess.

For the Wraps  

Crisp Lettuce Leaves: Look for butter lettuce or romaine lettuce for a nice crunch. Use cabbage leaves for a sturdier base.  

Sour Cream (Optional): For a creamy topping. Substitute with Greek yogurt for a tangier flavor.

💡 Gluten-Free? Read This!  

This recipe is naturally gluten-free when you use tamari instead of soy sauce. Double-check store-bought sauces and spices to ensure they’re certified gluten-free. By swapping a few items, you can prepare Shrimp & Mango Lettuce Wraps at home without any dietary concerns!  

👩🍳 How to Make My Shrimp & Mango Lettuce Wraps  

Step 1: Prep the Shrimp  

1. Start by patting the shrimp dry using a paper towel; this helps achieve that perfect sear.  
2. Combine shrimp, chili powder, garlic powder, soy sauce, and a pinch of salt in a medium bowl. Toss until evenly coated.  

Step 2: Cook the Shrimp  

1. Heat olive oil in a hot skillet over medium-high heat.  
2. Add the shrimp in a single layer and cook for 2-3 minutes per side until they turn a vibrant pink and achieve a slight char. Set aside.  

Step 3: Make the Mango Salsa  

1. Dice fresh mango and red onion, and chop green onions finely.  
2. Combine mango, onion, lime juice, and a pinch of salt in a small bowl. Add optional avocado for a creamy twist!  

Step 4: Assemble the Wraps  

1. Lay out crisp lettuce leaves on a serving plate.  
2. Place a spoonful of mango salsa in each leaf, top with 2-3 shrimp, and finish with a drizzle of sour cream or a squeeze of lime wedge.  

📓 Best Served With  

Pair these Shrimp & Mango Lettuce Wraps with a bowl of fresh salsa and some crunchy tortilla chips for a fun, family-style meal. They also shine when served alongside grilled veggies or a refreshing cucumber salad.  

👝 How to Store Leftovers  

Leftovers are easy to store and reassemble later! Keep the cooked shrimp in an airtight container in the refrigerator for up to 3 days. The mango salsa can be stored separately using plastic wrap to cover the bowl or another airtight container. When ready to eat, simply layer the ingredients in fresh lettuce leaves for a quick meal.  

🧠 Common Questions  

Can I make this ahead of time?  

Yes! Cook the shrimp and prepare the salsa ahead. Store separately until you’re ready to serve for ultimate freshness.  

What lettuce works best?  

Butter lettuce or romaine lettuce are recommended for their sturdiness and crunch.  

How do I adjust the spice level?  

Reduce the chili powder and chili flakes for a milder flavor, or add extra for those who enjoy medium heat or hotter dishes!  

💪🏼 Tracking Macros? Check This Out  

For those mindful of macros:

• Protein: Shrimp is an excellent source of lean protein to keep you full.  
• Carbs: The fresh mango and salsa provide healthy carbohydrates.  
• Fats: Add avocado or top with a dollop of sour cream for healthy fats.  

This recipe ensures a balanced combination of macronutrients to fuel your day. ANd if you’re a wrap lover, this chicken wrap should be next on your list.  

Your next light lunch or flavorful snack awaits! Try these Shrimp & Mango Lettuce Wraps, and watch how your family falls in love with the vibrant flavors and delightful crunch. It’s proof that eating healthy can be both delicious and satisfying!