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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.

Source: EatingWell Magazine, May/June 2015


Read the full recipe after the video.


Ingredient Checklist


Instructions Checklist
  • 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.


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.

Nutrition Facts

about 1 cup shrimp mixture & 3-4 lettuce leaves
156 calories; protein 21.5g; carbohydrates 9.1g; dietary fiber 1.6g; sugars 5.9g; fat 4.3g; saturated fat 0.4g; cholesterol 158.8mg; vitamin a iu 3878.4IU; vitamin c 31.2mg; folate 48.8mcg; calcium 92.2mg; iron 1.3mg; magnesium 49.2mg; potassium 517.1mg; sodium 430.9mg; thiamin 0.1mg; added sugar 1g.

1/2 vegetable, 3 lean protein, 1/2 fat