Ginger Shrimp and Mango Lettuce Wraps
One Serving: 354 cal, 18.7 gm fat, 2.5 gm sat fat, 25.6 gm carb, 3.8 gm fiber, 26.5 gm protein; high in vitamin A and C; gluten- and dairy-free. Tips: This salad is a great base for a brown-bag lunch. Simply wrap the shrimp salad in a whole-wheat tortilla, and instead of the Boston lettuce, use arugula or baby spinach. • To save on time, simply buy cooked shrimp and skip the poaching step. • If you don’t like cilantro, Thai basil is a great substitute.