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Mango shrimp lettuce cups

Jackie Dodd is a Los Angeles-based recipe developer, photographer, food writer and cookbook author. She runs two recipe websites. Domestic Fits combines original recipes with "how to" cooking and baking tips. The Beeroness focuses on...

Healthy and full of flavor

A quick and easy healthy recipe that's packed with flavor.

Healthy and full of flavor

I love a great healthy recipe that is easy to make and delicious enough to serve to dinner guests.

Mango shrimp lettuce cups recipe

Yields 4 appetizer servings or 2 entree servings


  • 2 carrots, peeled and grated (or very thinly sliced)
  • 2 scallions, bias cut (or chopped)
  • 1 red bell pepper, very thinly sliced
  • 1 mango, diced
  • 2 tablespoons soy sauce
  • 1 teaspoon honey
  • 1 teaspoon white vinegar
  • 1/4 teaspoon chili powder
  • 1/2 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 large shrimp, peeled, deveined and chopped
  • 2 tablespoons oil
  • 1/4 cup Thai sweet red chili sauce
  • 1 head lettuce (butter, bibb or iceberg)


  1. In a small bowl, combine the carrots, scallions, bell pepper and mango. In a separate bowl whisk together the soy sauce, honey, white vinegar and chili powder, pour over vegetables, toss to combine.
  2. In a small bowl, mix together the cornstarch, salt and pepper. Add the shrimp, toss to coat.
  3. Heat the olive oil in a large skillet, add the shrimp and cook until pink and cooked through, about 5 minutes.
  4. Remove from heat, add the sweet red chili sauce, stir to combine .
  5. Spoon shrimp into lettuce leaves, top with vegetables.

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