Vietnamese Shrimp & Mango Lettuce Wraps Recipe
Recipe By EatingWell
Large, untorn butter lettuce leaves are best for rolling up the filling in these asian lettuce wraps without breaking. If you use larger shrimp, chop them before cooking to make the wraps easier to eat. Serve as a first course or light dinner with a side of rice or noodles.
4.8
30 Rating -
Rate
50minstotal
50m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Vietnamese Shrimp & Mango Lettuce Wraps Recipe
- 1/2 tablespoon Lime juice
- 1/4 tablespoon Fish sauce
- 1/4 teaspoon Brown sugar
- 1/4 Small fresh red chile, thinly sliced
- 0.13 cup Julienned mango
- 0.13 cup Julienned carrot
- 0.13 cup Julienned daikon radish or regular radishes
- 1/4 tablespoon Canola oil
- 1/4 pound Raw shrimp, peeled and deveined
- 1/4 Head butter lettuce, leaves separated
Nutrition
value
value
326
calories per serving
17 g Fat25 g Protein18 g Carbs2 g FiberOther
Current Totals
- Fat17g
- Protein25g
- Carbs18g
- Fiber2g
MacroNutrients
- Carbs18g
- Protein25g
- Fiber2g
Fats
- Fat17g
Vitamins & Minerals
- Calcium95mg
- Iron2mg
- Vitamin A585mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B942mcg
- Vitamin B122mcg
- Vitamin C26mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium55mg
- Manganese< 1mg
- Phosphorus261mg
- Selenium48mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell