By Grocery List Plus Editorial Staff | Published on June 11, 2026

Back to recipes
Shrimp and Mango Lettuce Wraps

Serves 6

209 cal · 20 min

Shrimp and Mango Lettuce Wraps

Recipe GLPR101fa17e020b5c

4.0(1)
Asian
Appetizer
20 min
209 cal
Servings: 6
Stovetop
SNAP eligible

Fresh and vibrant lettuce wraps filled with seasoned shrimp, sweet mango slices, and topped with crushed peanuts and mint. A light, interactive meal perfect for lunch or dinner.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free accountSign in

Ingredients

2 tablespoons canola oil

1 pound peeled and deveined medium shrimp, chopped

2 cloves garlic, sliced

2 teaspoons Asian fish sauce

8 large Bibb lettuce leaves

1 mango, sliced

1/4 cup peanuts, chopped

1/4 cup fresh mint

Lime wedges, for serving

Sriracha or Asian chili-garlic sauce, for serving (optional)

Directions

  1. Heat the canola oil in a large skillet over medium-high heat until shimmering, about 1 minute.

  2. Add the chopped shrimp and sliced garlic to the skillet. Cook, stirring frequently, until the shrimp turns opaque and reaches an internal temperature of 145°F, approximately 3-4 minutes.

  3. Stir in the fish sauce and cook for an additional 30 seconds until well combined. Remove from heat and let cool slightly.

  4. Arrange the Bibb lettuce leaves on a serving platter. Top each leaf with a portion of the cooked shrimp mixture.

  5. Add sliced mango pieces to each wrap, then sprinkle with chopped peanuts and fresh mint.

  6. Serve immediately with lime wedges and sriracha or chili-garlic sauce on the side for dipping or drizzling.

Comments

Grocery List Plus Editorial Staff4

Fish sauce is the only ingredient requiring a special stop—Harris Teeter or Kroger carry it, but many Charlotte shoppers won't find it at Food Lion or ALDI, which costs a weeknight errand. The stated 20 minutes is honest if you buy pre-peeled shrimp; with shell-on, add 5 minutes. Cost per serving lands around $2.50–$3, driven by shrimp at $12–$15 per pound, making this a weekday stretch rather than a budget winner. This is ideal for Charlotte's coastal access to quality shrimp and works beautifully as a no-reheat, same-night dish that feeds six without fussing over heat—excellent household fit—though the ingredients sing fresher than leftovers would deliver.

Sign in or create a free account to add your review.