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Vietnamese-Style Lettuce Wraps with Grilled Shrimp, Avocados, and Mango

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Vietnamese-Style Lettuce Wraps with Grilled Shrimp, Avocados, and Mango

Piled onto a platter, this impressive dish will wow your family. For a weeknight meal, serve with the avocado and mango as is, but with extra time on the weekend, grill them instead. Grilling enhances the sweetness of the mango and makes the avocado even silkier, along with giving them both a bit of char.

Ingredients

Servings  4  

For the Vietnamese-style sauce:

  • 1/4 cup lime juice (from 2 to 3 limes)
  • 1 tablespoon honey
  • 1 tablespoon water
  • 2 teaspoons low-sodium soy sauce
  • 2 teaspoons fish sauce

For the lettuce wraps:

  • 25 to 30 (9- to 10-inch) skewers
  • 1 1/2 pound medium shrimp (peeled and deveined, tail removed)
  • 4 teaspoons canola oil
  • 2 heads Bibb lettuce
  • 1/2 cup chopped scallions
  • 1 cup thinly sliced radishes
  • 1 cup mint leaves
  • 2 jalapeño (thinly sliced)
  • 2 small avocados (quartered, pitted)
  • 2 mango (peeled)

Directions

Tip: Click on step to mark as complete.

For the Vietnamese-style sauce:

  1. In a small bowl, add lime juice, honey, water, soy sauce, and fish sauce.
  2. Stir to combine. Let flavors mingle while preparing the rest of the meal.

For the wraps:

  1. If using wooden skewers, make sure to soak them in water for at least 30 minutes.
  2. Prepare grill for medium-high heat.
  3. Prepare the shrimp by threading 3 shrimp per skewer. Place onto a baking sheet and use a basting brush to lightly coat both sides of shrimp with oil.
  4. Remove leaves from the Bibb lettuce and place onto a large platter, along with chopped scallions, chopped radishes, mint, sliced jalapenos, and avocado. Peel the mango and cut 4 segments around the pit. Slice mango into chunks and add to the platter.
  5. Grill shrimp until pink and fully cooked, about 2 to 3 minutes per side. Remove from grill and transfer to a plate.
  6. Place the shrimp, the Bibb lettuce platter, and the Vietnamese sauce on the table. Let everyone serve themselves by making their own lettuce cups filled with shrimp, their choice of toppings, and a drizzle of sauce.

Cooking Tip: To grill the avocado and mango, coat the flesh of the avocado quarters and the 8 large mango pieces with cooking spray. Grill, turning occasionally, until a bit charred, about 10 minutes total.

Keep it Healthy: Grilling gives such a smoky flavor to foods without any extra calories so it continues to be a great healthy cooking option.

Tip: Grated cucumbers and carrots can also be added as toppings if desired.

Nutrition Facts

Vietnamese-Style Lettuce Wraps with Grilled Shrimp, Avocados, and Mango

CaloriesCalories

469.6 Per Serving

ProteinProtein

39.5g Per Serving

FiberFiber

10.8g Per Serving

Nutrition Facts

Calories 469.6
Total Fat 18.1 g
Saturated Fat 2.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.3 g
Monounsaturated Fat 11.1 g
Cholesterol 273.9 mg
Sodium 497 mg
Total Carbohydrate 43.5 g
Dietary Fiber 10.8 g
Sugars 30.0 g
Protein 39.5 g

Dietary Exchanges
2 1/2 fruit, 2 vegetable, 5 lean meat, 1/2 fat

 

Piled onto a platter, this impressive dish will wow your family. For a weeknight meal, serve with the avocado and mango as is, but with extra time on the weekend, grill them instead. Grilling enhances the sweetness of the mango and makes the avocado even silkier, along with giving them both a bit of char.

Nutrition Facts

Vietnamese-Style Lettuce Wraps with Grilled Shrimp, Avocados, and Mango

CaloriesCalories

469.6 Per Serving

ProteinProtein

39.5g Per Serving

FiberFiber

10.8g Per Serving
×
Calories 469.6
Total Fat 18.1 g
Saturated Fat 2.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.3 g
Monounsaturated Fat 11.1 g
Cholesterol 273.9 mg
Sodium 497 mg
Total Carbohydrate 43.5 g
Dietary Fiber 10.8 g
Sugars 30.0 g
Protein 39.5 g

Dietary Exchanges
2 1/2 fruit, 2 vegetable, 5 lean meat, 1/2 fat

Ingredients

Servings  4  

For the Vietnamese-style sauce:

  • 1/4 cup lime juice (from 2 to 3 limes)
  • 1 tablespoon honey
  • 1 tablespoon water
  • 2 teaspoons low-sodium soy sauce
  • 2 teaspoons fish sauce

For the lettuce wraps:

  • 25 to 30 (9- to 10-inch) skewers
  • 1 1/2 pound medium shrimp (peeled and deveined, tail removed)
  • 4 teaspoons canola oil
  • 2 heads Bibb lettuce
  • 1/2 cup chopped scallions
  • 1 cup thinly sliced radishes
  • 1 cup mint leaves
  • 2 jalapeño (thinly sliced)
  • 2 small avocados (quartered, pitted)
  • 2 mango (peeled)

Directions

Tip: Click on step to mark as complete.

For the Vietnamese-style sauce:

  1. In a small bowl, add lime juice, honey, water, soy sauce, and fish sauce.
  2. Stir to combine. Let flavors mingle while preparing the rest of the meal.

For the wraps:

  1. If using wooden skewers, make sure to soak them in water for at least 30 minutes.
  2. Prepare grill for medium-high heat.
  3. Prepare the shrimp by threading 3 shrimp per skewer. Place onto a baking sheet and use a basting brush to lightly coat both sides of shrimp with oil.
  4. Remove leaves from the Bibb lettuce and place onto a large platter, along with chopped scallions, chopped radishes, mint, sliced jalapenos, and avocado. Peel the mango and cut 4 segments around the pit. Slice mango into chunks and add to the platter.
  5. Grill shrimp until pink and fully cooked, about 2 to 3 minutes per side. Remove from grill and transfer to a plate.
  6. Place the shrimp, the Bibb lettuce platter, and the Vietnamese sauce on the table. Let everyone serve themselves by making their own lettuce cups filled with shrimp, their choice of toppings, and a drizzle of sauce.

Cooking Tip: To grill the avocado and mango, coat the flesh of the avocado quarters and the 8 large mango pieces with cooking spray. Grill, turning occasionally, until a bit charred, about 10 minutes total.

Keep it Healthy: Grilling gives such a smoky flavor to foods without any extra calories so it continues to be a great healthy cooking option.

Tip: Grated cucumbers and carrots can also be added as toppings if desired.

 

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