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
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.