Healthy and Tasty
These healthy lettuce wraps are light yet satisfying, with a delightful balance of flavors and textures in every bite. Enjoy them as a tasty appetizer or a complete meal on their own. Plus, they’re quick and easy to prepare, making them ideal for busy weeknights or casual get-togethers with friends and family.
Great summer lunch recipe.
Vietnamese-Style Lettuce Wraps with Grilled Shrimp, Avocados, and Mango
Prep time
Total time
Grilling brings out the smoky flavor in several ingredients in these wraps, which are not only bursting with color but also deliciousness.
Author: Bob Root
Recipe type: Salad
Cuisine: Vietamese
Ingredients
- Sauce Ingredients
- ¼ cup lime juice (from 2 to 3 medium limes)
- 1 tablespoon honey
- 1 tablespoon water
- 2 teaspoons soy sauce (lowest sodium available)
- 2 teaspoons fish sauce (lowest sodium available)
- Lettuce Wrap Ingredients
- 72 raw medium shrimp, peeled (about 1½ pounds)
- 1 tablespoon plus 1 teaspoon canola or corn oil
- 24 whole large Bibb lettuce leaves (about 2 medium heads)
- ½ cup chopped green onions
- 1 cup thinly sliced radishes
- 1 cup chopped fresh mint
- 2 medium fresh jalapeños, cut into 24 slices each
- 2 small avocados, cut into 24 pieces each
- 2 medium mangoes, cut into 24 pieces each
Instructions
- Sauce Directions
- In a small bowl, whisk together the lime juice, honey, water, soy sauce, and fish sauce. Set aside.
- Lettuce Wrap Directions
- Soak 18 8- to 10-inch wooden skewers in cold water for at least 10 minutes to prevent charring, or use metal skewers.
- Preheat the grill on medium high.
- Thread four shrimp on each skewer. Transfer to a large baking sheet. Using a basting brush, lightly coat both sides of the shrimp with the oil.
- Put the lettuce leaves, green onions, radishes, mint, jalapeños, avocado, and mango on a large platter.
- Grill the shrimp for 2 to 3 minutes, or until the shrimp are pink on the outside. Transfer to a separate large platter.
- Place three shrimp on each lettuce leaf. Top each with 1 teaspoon green onions, 2 teaspoons radish slices, 2 teaspoons chopped mint, 2 jalapeño slices, 2 avocado pieces, and 2 mango pieces. Drizzle each with 1 scant teaspoon sauce.
"Make it Hot!"
We make this into a salad with red leaf lettuce
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