Grilling brings out the smoky flavor in several ingredients in these wraps, which are not only bursting with color but also deliciousness.
Vietnamese-Style Lettuce Wraps with Grilled Shrimp, Avocados, and Mango
Calories313 Per Serving
Protein27g Per Serving
Fiber7g Per Serving
|Total Fat||12.0 g|
|Saturated Fat||1.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||2.5 g|
|Monounsaturated Fat||7.0 g|
|Total Carbohydrate||29 g|
|Dietary Fiber||7 g|
2 1/2 fruit, 2 vegetable, 5 lean meat, 1/2 fat
1/4 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 1 1/2 pounds)
1 tablespoon plus 1 teaspoon canola or corn oil
24 whole large Bibb lettuce leaves (about 2 medium heads)
1/2 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
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.
Cooking Tip: For a more smoky flavor, grill the jalapeños, avocados, and mangoes. Cut each into half, discarding the seeds and ribs of the jalapeños and the pits of the avocados and mangoes. Lightly coat the jalapeños, avocados, and mangoes with cooking spray. Grill for 10 minutes, or until slightly charred, turning occasionally. When cool enough to handle, cut into slices or pieces as directed.