Healthy Recipe of the Week
Vietnamese-Style Lettuce Wraps with Grilled Shrimp, Avocados, and Mango
A Healthy, Summer Bite to Toss on the Grill!
Ingredients for the Vietnamese-style Sauce
- ¼ cup Lime Juice (2 – 3 limes)
- 1 tablespoon Honey
- 1 tablespoon Water
- 2 teaspoons Soy Sauce (low sodium)
- 2 teaspoons Fish Sauce
Ingredients for the Lettuce Wraps
- 25 – 30 Skewers (9 – 10 inches)
- 1 ½ lbs. Medium Shrimp (peeled and deveined, tail removed)
- 4 teaspoons Canola Oil
- 2 heads Bibb Lettuce
- ½ cup Scallions (chopped)
- 1 cup Radishes (thinly sliced)
- 1 cup Mint Leaves
- 2 Jalapeno (thinly sliced)
- 2 Small Avocados (quartered and pitted)
- 2 Mango (peeled)
Sauce: In a small bowl, add lime juice, honey, water, soy sauce, and fish sauce. Stir to combine. Let flavors mingle while preparing the rest of the meal.
Wraps: In using wooden skewers, make sure to soak them in water for at least 30 minutes. Prepare grill for medium-high heat. Prepare the shrimp by threading 3 shrimp per skewer. Place onto a baking sheet and use a basting brush to lightly coat both sides of shrimp with oil. Remove leaves from the Bibb lettuce and place onto a large platter, along with chopped scallions, chopped radishes, mint, sliced jalapeno, and avocado. Peel the mango and cut 4 segments around the pit. Slice mango into chunks and add to the platter. Grill shrimp until pink and fully cooked (about 2 – 3 minutes per side). Remove from grill and transfer to a plate. Place the shrimp, Bibb lettuce platter, and the Vietnamese sauce on the table. Each person serves him/herself by making his/her own lettuce cups filled with shrimp, toppings of choice, and a drizzle of sauce.
Source: American Heart Association (https://recipes.heart.org/recipes/2012/vietnamese-style-lettuce-wraps-with-grilled-shrimp-avocados-and-mango)