EatingWell: Vietnamese shrimp & mango lettuce wraps

Serve as a first course or light dinner

Large, untorn butter lettuce leaves are best for rolling up the filling in these Asian lettuce wraps without breaking. If you use larger shrimp, chop them before cooking to make the wraps easier to eat.

Serve as a first course or light dinner with a side of rice or noodles.

Vietnamese shrimp & mango lettuce wraps

4 Servings (about 1 cup shrimp mixture and 3 to 4 lettuce leaves) Active Time: 35 minutes Total Time: 35 minutes 2tablespoons lime juice 1tablespoon fish sauce 1teaspoon brown sugar 1small fresh red chile, thinly sliced, or to taste 1⁄2 cup julienned mango 1⁄2 cup julienned carrot 1⁄2 cup julienned daikon radish or regular radishes 1tablespoon canola oil 1pound raw shrimp (30to 40count; see notes), peeled and deveined 1head butter lettuce, leaves separated 1⁄2 cup fresh cilantro and/or mint leaves (torn if large)

Whisk lime juice, fish sauce, brown sugar and chile in a medium bowl. Add mango, carrot and radish; toss to coat.

Heat oil in a large nonstick skillet over medium heat.

Cook shrimp, stirring once or twice, until just cooked through, 3 to 4 minutes.

Stir the shrimp into the mango mixture and let stand for 5 minutes.

Serve in lettuce leaves, sprinkled with cilantro and/or mint.

Recipe notes: Shrimp is usually sold by the number needed to make one pound. For example, “21 to 25 count” means there will be 21 to 25 shrimp in a pound.

Size names, such as “large” or “extra-large” are not standardized, so to get the size you want, order by the count per pound.

Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly.

Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices.

Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council.

If you can’t find certified shrimp, choose wildcaught shrimp from North America — it’s more likely to be sustainably caught.

Recipe nutrition: Per serving: 155 calories; 4 g fat (0 g sat, 2 g mono); 159 mg cholesterol; 9 g carbohydrate; 1 g added sugars; 6 g total sugars; 22 g protein; 2 g fiber; 431 mg sodium; 517 mg potassium.