Mango And Shrimp Wraps Recipes

SPICY SHRIMP WRAPS

Steps:

• In a small bowl, combine the salsa, mango and ketchup; set aside. In a large resealable plastic bag, combine taco seasoning and oil; add shrimp. Seal bag and shake to coat. , In a nonstick skillet or wok, cook shrimp over medium-high heat for 2-3 minutes or until shrimp turn pink. Top tortillas with coleslaw mix, salsa mixture and shrimp. Fold bottom third of tortilla up over filling; fold sides over. Serve with sour cream.

MANGO SHRIMP LETTUCE WRAPS

Steps:

• Clean shrimp and set aside.
• In a medium skillet, melt butter, and add chunks of frozen mango. Saute for a minute or two.
• Put mango and butter mixture in a blender and puree. Add in the tsp of thai sweet chili sauce and mix together
• Return to pan and add shrimp
• Cook 3-4 minutes until shrimp are cooked through and pink.
• Remove from heat and set aside.
• Chop up the mini peppers, mango, cilantro, red and green onion and mix together in a bowl.
• Add lime juice and seasonings, and stir
• Add avocado and stir one more time to mix the salsa together
• Wash butter lettuce leaves and assemble lettuce wraps by placing shrimp down (2-3 depending on lettuce leaf size), and topping with fresh salsa
• Enjoy!

MANGO SHRIMP LETTUCE WRAPS

Steps:

• Clean shrimp and set aside.
• In a medium skillet, melt butter, and add chunks of frozen mango. Saute for a minute or two.
• Put mango and butter mixture in a blender and puree. Add in the tsp of Thai sweet chili sauce and mix together
• Return to pan and add shrimp
• Cook 3-4 minutes until shrimp are cooked through and pink.
• Remove from heat and set aside.
• Chop up the mini peppers, mango, cilantro, red and green onion and mix together in a bowl.
• Add lime juice and seasonings, and stir
• Add avocado and stir one more time to mix the salsa together
• Wash butter lettuce leaves and assemble lettuce wraps by placing shrimp down (2-3 depending on lettuce leaf size), and topping with fresh salsa
• Enjoy!

SHRIMP MANGO LETTUCE CUPS

Steps:

• In a medium bowl, combine the lemon zest and juice and garlic. Add the olive oil and cilantro, then whisk until it's all mixed together.
• Place the shrimp in a bowl, pour in half of the lemon-cilantro dressing and stir to coat. Place in the fridge to marinate for 20 minutes or up to a couple hours.
• Add the avocado to the bowl with the rest of the dressing.
• Dice up the mango: Slice off both halves around the pit, score the flesh inside the skin and invert the skin to pop out the good stuff. Then, slice off the mango pieces so they fall into the bowl with the avocado. Add the red onion and some salt and pepper and gently mix it all together.
• To serve, arrange 4 shrimp in the center of each lettuce leaf and spoon the mango-avocado salad on top. Sprinkle chives over the top to make 'em extra pretty.