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Vietnamese Shrimp & Mango Lettuce Wraps
EatingWell Test Kitchen
“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.”
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; see Tip), peeled and deveined
1 head butter lettuce, leaves separated
½ cup fresh cilantro and/or mint leaves (torn if large)
1Whisk lime juice, fish sauce, brown sugar and chile in a medium bowl. Add mango, carrot and radish; toss to coat.
2Heat oil in a large nonstick skillet over medium heat. Cook shrimp, stirring once or twice, until just cooked through, 3 to 4 minutes.
3Stir the shrimp into the mango mixture and let stand for 5 minutes. Serve in lettuce leaves, sprinkled with cilantro and/or mint.
Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America—it's more likely to be sustainably caught.