Vietnamese Shrimp & Mango Lettuce Wraps

Large, untorn butter lettuce leaves are best for rolling up the filling in these Asian lettuce wraps without breaking. If you use larger shrimp, chop them before cooking to make the wraps easier to eat. Serve as a first course or light dinner with a side of rice or noodles.

Prep/Cook Time: 35 Minutes, Servings: 4

Ingredients

2 tablespoons lime juice
1 tablespoon fish sauce
1 teaspoon brown sugar
1 small fresh red chile, thinly sliced, or to taste
½ cup julienned mango
½ cup julienned carrot
½ cup julienned daikon radish or regular radishes
1 tablespoon canola oil
1 pound raw shrimp (30-40 count), peeled and deveined
1 head butter lettuce, leaves separated
½ cup fresh cilantro and/or mint leaves (torn if large)

Directions

Whisk lime juice, fish sauce, brown sugar and chile in a medium bowl. Add mango, carrot and radish; toss to coat.
Heat oil in a large nonstick skillet over medium heat. Cook shrimp, stirring once or twice, until just cooked through, 3 to 4 minutes.
Stir the shrimp into the mango mixture and let stand for 5 minutes. Serve in lettuce leaves, sprinkled with cilantro and/or mint.

Nutritional Information

Per Serving: 155 calories; 4 g fat (0 g sat, 2 g mono); 159 mg cholesterol; 9 g carbohydrate; 1 g added sugars; 6 g total sugars; 22 g protein; 2 g fiber; 431 mg sodium; 517 mg potassium

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