Spicy Shrimp Lettuce Wraps with Mango Salsa
Shrimp
Ingredients
½ ripe mango, peeled and cut into 1/4-inch pieces
½ red onion, chopped fine
¼ cup chopped fresh cilantro
1 jalapeño chile, stemmed, seeded, and minced
3 tablespoons olive oil
2 tablespoons lime juice
Salt and pepper
1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed, cut into 1/2-inch pieces
2 teaspoons chili powder
1 head Bibb lettuce (8 ounces), leaves separated
Directions
Combine mango, onion, cilantro, jalapeño, 1 tablespoon oil, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl; set aside.
Pat shrimp dry with paper towels, season with salt and pepper, and sprinkle with chili powder. Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add shrimp to skillet and cook until spotty brown and cooked through, about 4 minutes. Spoon shrimp into lettuce leaves and top with mango salsa. Serve.
Nutrition
Calories: 870