Lightened-Up Mango Salsa Shrimp (Printer Friendly)

Delight in juicy shrimp with mango salsa served in crisp lettuce cups for a fresh, light dish.

# What You Need:

→ Shrimp Marinade

01 - 1 lb large raw shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/4 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - Juice of 1 lime

→ Mango Salsa

10 - 1 large ripe mango, diced
11 - 1/2 medium red bell pepper, finely diced
12 - 1/4 small red onion, finely diced
13 - 1 small jalapeño, seeded and minced
14 - 2 tablespoons fresh cilantro, chopped
15 - Juice of 1 lime
16 - 1/4 teaspoon salt

→ Lettuce Cups and Garnishes

17 - 8 large butter lettuce leaves or romaine hearts
18 - 1 small avocado, diced
19 - Lime wedges for serving

# Directions:

01 - In a medium mixing bowl, combine shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, black pepper, and lime juice. Toss until evenly coated and allow to marinate for 10 minutes.
02 - While shrimp marinates, prepare the mango salsa by combining diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt in a separate bowl. Mix gently and set aside until ready to serve.
03 - Heat a large nonstick skillet over medium-high heat. Add marinated shrimp and cook for 2 to 3 minutes per side until pink and opaque throughout. Remove from heat immediately.
04 - Arrange lettuce leaves on a serving platter. Distribute cooked shrimp evenly among the leaves, top each with mango salsa, and garnish with diced avocado.
05 - Transfer to serving plates immediately and accompany with additional lime wedges.

# Pro Advice:

01 -
  • These tacos taste like you spent hours in the kitchen when really you've got them done before anyone gets hungry.
  • The shrimp stays tender and juicy while the mango salsa keeps everything bright and summery without feeling heavy at all.
  • They're naturally gluten-free and dairy-free, so you're not compromising on flavor to eat clean.
02 -
  • Don't overcook the shrimp or it turns into rubber—the moment they're pink all the way through, they're done, and that happens faster than you think.
  • Make the mango salsa just before serving because if it sits too long the mango releases its juice and everything gets soggy, which ruins the whole point of using lettuce cups.
03 -
  • Buy shrimp from somewhere that turns them over quickly—fresh shrimp are the difference between a good meal and one that feels restaurant-quality.
  • Toast your spices gently in a dry pan for 30 seconds before adding oil if you want the flavors to sing even louder, though the quick marinade works beautifully too.
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