Spicy Shrimp Lettuce Wraps with Mango Salsa
By America's Test KitchenPublished on December 15, 2014
Time
30 minutes
Yield
Serves 4
Ingredients
½ ripe mango, peeled and cut into ¼-inch pieces½ red onion, chopped fine¼ cup chopped fresh cilantro 1 jalapeño chile, stemmed, seeded, and minced3 tablespoons olive oil 2 tablespoons lime juice Salt and pepper 1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed, cut into ½-inch pieces2 teaspoons chili powder 1 head Bibb lettuce (8 ounces), leaves separated
Before You Begin
If you cannot find Bibb lettuce, substitute 1 head green leaf lettuce.
Instructions
- Combine mango, onion, cilantro, jalapeño, 1 tablespoon oil, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl; set aside.
- Pat shrimp dry with paper towels, season with salt and pepper, and sprinkle with chili powder. Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add shrimp to skillet and cook until spotty brown and cooked through, about 4 minutes. Spoon shrimp into lettuce leaves and top with mango salsa. Serve.
Time
30 minutesYield
Serves 4Ingredients
½ ripe mango, peeled and cut into ¼-inch pieces
½ red onion, chopped fine
¼ cup chopped fresh cilantro
1 jalapeño chile, stemmed, seeded, and minced
3 tablespoons olive oil
2 tablespoons lime juice
Salt and pepper
1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed, cut into ½-inch pieces
2 teaspoons chili powder
1 head Bibb lettuce (8 ounces), leaves separated
Ingredients
½ ripe mango, peeled and cut into ¼-inch pieces
½ red onion, chopped fine
¼ cup chopped fresh cilantro
1 jalapeño chile, stemmed, seeded, and minced
3 tablespoons olive oil
2 tablespoons lime juice
Salt and pepper
1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed, cut into ½-inch pieces
2 teaspoons chili powder
1 head Bibb lettuce (8 ounces), leaves separated
Ingredients
½ ripe mango, peeled and cut into ¼-inch pieces
½ red onion, chopped fine
¼ cup chopped fresh cilantro
1 jalapeño chile, stemmed, seeded, and minced
3 tablespoons olive oil
2 tablespoons lime juice
Salt and pepper
1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed, cut into ½-inch pieces
2 teaspoons chili powder
1 head Bibb lettuce (8 ounces), leaves separated
Why This Recipe Works
For flavorful and tender shrimp, we toss them in a mixture of salt, pepper, and chili powder and cook them quickly in a hot skillet.
Before You Begin
If you cannot find Bibb lettuce, substitute 1 head green leaf lettuce.
Instructions
- Combine mango, onion, cilantro, jalapeño, 1 tablespoon oil, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl; set aside.
- Pat shrimp dry with paper towels, season with salt and pepper, and sprinkle with chili powder. Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add shrimp to skillet and cook until spotty brown and cooked through, about 4 minutes. Spoon shrimp into lettuce leaves and top with mango salsa. Serve.
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