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Mango Shrimp Lettuce Wraps Recipe

Mango Shrimp Lettuce Wraps Recipe

Photos of Mango Shrimp Lettuce Wraps Recipe

How To Make Mango Shrimp Lettuce Wraps

Treat yourself to a light and tasty lunch with these mango and shrimp-filled lettuce wraps. Serve them with an avocado, pepper, mango, and onion salsa.

Preparation: 5 minutes
Cooking: 10 minutes
Total: 15 minutes



  • ½lbmedium shrimp,cleaned, peeled, deveined
  • ½cupmango chunks,frozen
  • 1tbspThai sweet chili sauce
  • ½tbspbutter
  • 4butter lettuce leaves

For Salsa:

  • 4sweet mini peppers
  • ½avocado,diced
  • ½mango,diced
  • ¼cupred onion,diced
  • ¼cupcilantro,chopped fine
  • 1green onion,sliced into thin pieces
  • 1tsplime juice
  • pinchgarlic seasoning
  • pinchcayenne pepper,optional


  1. Clean shrimp and set aside.

  2. In a medium skillet, melt butter, and add chunks of frozen mango. Saute for a minute or two.

  3. Put mango and butter mixture in a blender and puree. Add in the tsp of Thai sweet chili sauce and mix together

  4. Return to pan and add shrimp

  5. Cook 3 to 4 minutes until shrimp are cooked through and pink.

  6. Remove from heat and set aside.

  7. Chop up the mini peppers, mango, cilantro, red and green onion and mix together in a bowl.

  8. Add lime juice and seasonings, and stir

  9. Add avocado and stir one more time to mix the salsa together

  10. Wash butter lettuce leaves and assemble lettuce wraps by placing shrimp down and topping with fresh salsa

  11. Enjoy!


  • Calories: 166.14kcal
  • Fat: 6.18g
  • Saturated Fat: 1.73g
  • Trans Fat: 0.07g
  • Monounsaturated Fat: 3.04g
  • Polyunsaturated Fat: 0.81g
  • Carbohydrates: 20.03g
  • Fiber: 5.29g
  • Sugar: 12.56g
  • Protein: 10.18g
  • Cholesterol: 75.26mg
  • Sodium: 385.94mg
  • Calcium: 62.59mg
  • Potassium: 557.87mg
  • Iron: 0.96mg
  • Vitamin A: 114.29µg
  • Vitamin C: 122.04mg
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