Vietnamese Shrimp Mango Lettuce Wraps

Vietnamese shrimp mango lettuce wraps are crunchy, juicy, spicy, sweet, and honestly very good at waking up a tired lunch.

The filling is shrimp, mango, carrot, daikon, lime juice, fish sauce, brown sugar, and red chile.

Then everything gets tucked into butter lettuce with cilantro and mint on top.

These are great for hot weather dinners, party appetizers, or light lunches that still feel like you actually ate something.

If you want more seafood that stays on the lighter side, try Lemon Garlic Butter Shrimp With Zucchini Noodles or Mixed Veggie Tuna Salad Sandwich too.

They look fancy in that tiny lettuce cup way, but the process is basically slice, stir, fill, done.

What Are Lettuce Wraps?

Lettuce wraps use crisp lettuce leaves as the wrapper instead of bread, tortillas, or rice paper.

Butter lettuce works well here because the leaves are soft enough to fold but sturdy enough to hold the filling.

How To Make Vietnamese Shrimp & Mango Lettuce Wraps

1. Slice the mango

Cut the mango into thin pieces that can tuck neatly into the lettuce leaves.

2. Cut the carrot

Cut the carrot into thin matchsticks so it adds crunch without taking over.

3. Cut the daikon

Cut the daikon into thin sticks to match the carrot.

4. Cook the shrimp

Heat oil in a skillet, add the shrimp, and cook until they turn pink.

5. Start the filling bowl

Add the mango, carrot, and daikon to a large bowl.

6. Add the shrimp

Add the cooked shrimp to the bowl with the mango and vegetables.

7. Mix the dressing

Stir lime juice, fish sauce, brown sugar, and sliced red chile together.

8. Toss the filling

Pour the dressing over the shrimp mixture and toss until everything is coated.

9. Fill the lettuce leaves

Lay out the butter lettuce leaves and spoon the shrimp mango filling into each one.

10. Add the herbs

Finish each lettuce cup with cilantro and mint.

Why The Filling Tastes So Bright

The lime and fish sauce make the shrimp taste sharp and savory, while the mango and brown sugar bring sweetness.

The chile adds just enough heat to keep the whole bite lively.

Wrap Notes

Use lettuce leaves that are wide and unbroken so the filling stays put.

If a leaf tears, layer it with another one and call it handled.

Serving The Lettuce Cups

Serve these right after filling so the lettuce stays crisp.

They work as appetizers, light mains, or a fresh side next to rice.

Keeping The Filling

The shrimp mango filling can chill in the fridge for a short time before serving.

Keep the lettuce leaves separate until you are ready to eat.