These pan-Asian lettuce wraps are sweet, spicy and refreshing. Poached shrimp and diced mango are tossed in a light ginger-lime vinaigrette, then served family-style as a colorful appetizer. You can turn these wraps into a meal by serving them with jasmine rice.
Slideshow:Fast and Healthy Shrimp Recipes
1 pound medium shrimp, shelled and deveined
One 2-inch piece of fresh ginger, peeled and grated
1 garlic clove, chopped
1 tablespoon Dijon mustard
1/4 cup fresh lime juice
1 teaspoon Sriracha, plus more for serving
1 teaspoon kosher salt
1/3 cup olive oil
1 cup coarsely chopped cilantro leaves
2 cups finely diced mango
Boston or butter lettuce leaves, lime wedges and thinly sliced jalapeño, for serving
How to Make It
Bring a large pot of salted water to boil. Add the shrimp, turn off the heat and gently poach until they just turn pink, 2 to 3 minutes. Drain the shrimp in a colander and rinse with cold water; pat thoroughly dry. Cut shrimp into 1/2-inch pieces.
In a blender or mini food processor, pulse the ginger and garlic until finely chopped. Add the mustard, lime juice, Sriracha, salt, olive oil and half of the cilantro. Puree until smooth.
In a serving bowl, toss the shrimp with the mango, ginger dressing and the remaining cilantro. Arrange lettuce leaves, lime wedges and jalapeño on a platter and serve with Sriracha.
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.
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