Heart Healthy
Grilling brings out the smoky flavor in several ingredients in these wraps, which are not only bursting with color but also deliciousness.
Print Recipe
Vietnamese-Style Lettuce Wraps with Grilled Shrimp, Avocados, and Mango
-
Servings:
6
-
Serving Size :
4 wraps
Ingredients
Sauce Ingredients
-
1/4 cup lime juice -
1 tablespoon honey -
1 tablespoon water -
2 teaspoons soy sauce -
2 teaspoons fish sauce
Lettuce Wrap Ingredients
-
1 1/2 pounds shrimp -
4 teaspoons canola or corn oil -
head Bibb lettuce leaves -
1/2 cup green onions -
1 cup radishes -
1 cup mint -
2 jalapeño -
2 small avocados -
2 mango
Directions
Tip: Click on step to mark as complete.
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.
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.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 313 | |
|---|---|---|
| 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 | |
| Cholesterol | 183 mg | |
| Sodium | 331 mg | |
| Total Carbohydrate | 29 g | |
| Dietary Fiber | 7 g | |
| Sugars | 20 g | |
| Protein | 27 g | |
Dietary Exchanges
2 1/2 fruit, 2 vegetable, 5 lean meat, 1/2 fat
-
Servings:
6
-
Serving Size :
4 wraps
Ingredients
Sauce Ingredients
-
1/4 cup lime juice -
1 tablespoon honey -
1 tablespoon water -
2 teaspoons soy sauce -
2 teaspoons fish sauce
Lettuce Wrap Ingredients
-
1 1/2 pounds shrimp -
4 teaspoons canola or corn oil -
head Bibb lettuce leaves -
1/2 cup green onions -
1 cup radishes -
1 cup mint -
2 jalapeño -
2 small avocados -
2 mango
Directions
Tip: Click on step to mark as complete.
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.
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.