Thai Shrimp Mango Wrap
By Fruits & Veggies - More Matters
Try this delicious Thai inspired recipe!
Appetizers, Dips & Salsa
Ingredients1 1/2 cups mango, peeled and fine julienne
1 cup carrots, fine julienne
1/2 cup peanuts toasted, chopped
1 Lime, juiced
1/2 teaspoon fish sauce
1/2 teaspoon soy sauce, low sodium
1/2 stalk lemon grass, finely minced
1/2 teaspoon garlic, minced
1/3 cup coconut, unsweetened flakes, toasted
1/3 cup mint, chiffonade
1/3 cup cilantro, chiffonade
4 heads romaine hearts
8 shrimp, large (size 21x25)
1/8 teaspoon salt or to taste*
1/8 teaspoon black pepper or to taste*
1 teaspoon peanut oil
In a pan with salted boiling water poach the shrimp for about 3 to 5 minutes.
Drain the shrimp and shock in iced water.
Drain again and set aside.
Cut the carrots and mangoes into julienne, and set aside.
Toast and chop peanuts.
Lightly toast coconut flakes, and set aside.
In a bowl add lime juice, fish sauce, soy sauce, lemon grass, garlic, mint and cilantro.
Season to taste, and allow it to marinate for about 15 minutes.
Add carrots, mangoes and shrimp and gently toss the mixture.
For presentation add a leaf of romaine lettuce and place one shrimp with carrots and mangoes with the sauce and sprinkle with the coconut and the peanuts.
Serve cool as a small lunch dish or as an appetizer.
* Nutrition information does not include amounts “to taste”.
Each serving provides: An excellent source of vitamin A and vitamin C, and a good source of potassium and fiber.
- Calories: 184
- Carbohydrates: 25g
- Total Fat: 8.6g
- Cholesterol: 11mg
- Saturated Fat: 3.5g
- Dietary Fiber: 4g
- % of Calories from Fat: 36%
- Sodium: 101 mg
- Protein: 5g
- Recipe Credit
This recipe was developed by The Culinary Institute of America as an industry service for Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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