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Ingredients

1 lb of large shrimp, peeled and deveined
1 ripe mango, peeled and diced
1/4 cup of red onion, finely chopped
1/4 cup of cilantro, chopped
1/4 cup of lime juice
1/4 cup of olive oil
Salt and pepper to taste
4 large tortillas
1 cup of mixed greens

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Mango Shrimp Wrap

Created by: Howcan Team

Ingredients

1 lb of large shrimp, peeled and deveined
1 ripe mango, peeled and diced
1/4 cup of red onion, finely chopped
1/4 cup of cilantro, chopped
1/4 cup of lime juice
1/4 cup of olive oil
Salt and pepper to taste
4 large tortillas
1 cup of mixed greens

Instructions

In a large bowl, combine the shrimp, diced mango, red onion, cilantro, lime juice, and olive oil. Season with salt and pepper to taste.
Heat a large skillet over medium-high heat. Add the shrimp mixture and cook for 3-4 minutes, or until the shrimp are pink and cooked through.
Warm the tortillas in a dry skillet or microwave for a few seconds to make them pliable.
Divide the mixed greens among the tortillas, then top with the cooked shrimp and mango mixture.
Roll up the tortillas, tucking in the sides as you go, to form a wrap.
Slice the wraps in half diagonally and serve immediately. Enjoy!

Main Course Lunch Dinner

Fusion

The Mango Shrimp Wrap is a delightful fusion of flavors and textures, originating from Southeast Asia. This dish combines succulent shrimp, ripe mango, crisp vegetables, and aromatic herbs, all wrapped in a soft, pillowy rice paper. The dish is a harmonious blend of sweet, savory, and tangy flavors, with a refreshing crunch from the fresh ingredients. Renowned chefs in Thailand and Vietnam have perfected this dish, infusing it with their culinary expertise and local ingredients. The best versions of this dish can be found in authentic Thai and Vietnamese restaurants, where the balance of flavors and the quality of ingredients are paramount. The key to a perfect Mango Shrimp Wrap lies in the freshness of the shrimp and mango, as well as the delicate balance of the dipping sauce, typically a mix of sweet hoisin, tangy lime, and spicy chili. For a unique twist, some chefs incorporate a hint of lemongrass or mint into the wrap, elevating its aromatic profile. Whether enjoyed as an appetizer or a light meal, the Mango Shrimp Wrap is a delightful culinary journey that captures the essence of Southeast Asian cuisine.

25 min

320 calories

Instructions

In a large bowl, combine the shrimp, diced mango, red onion, cilantro, lime juice, and olive oil. Season with salt and pepper to taste.
Heat a large skillet over medium-high heat. Add the shrimp mixture and cook for 3-4 minutes, or until the shrimp are pink and cooked through.
Warm the tortillas in a dry skillet or microwave for a few seconds to make them pliable.
Divide the mixed greens among the tortillas, then top with the cooked shrimp and mango mixture.
Roll up the tortillas, tucking in the sides as you go, to form a wrap.
Slice the wraps in half diagonally and serve immediately. Enjoy!

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Modify

Mango Shrimp Wrap

Created by: Howcan Team

Ingredients

1 lb of large shrimp, peeled and deveined
1 ripe mango, peeled and diced
1/4 cup of red onion, finely chopped
1/4 cup of cilantro, chopped
1/4 cup of lime juice
1/4 cup of olive oil
Salt and pepper to taste
4 large tortillas
1 cup of mixed greens

Instructions

In a large bowl, combine the shrimp, diced mango, red onion, cilantro, lime juice, and olive oil. Season with salt and pepper to taste.
Heat a large skillet over medium-high heat. Add the shrimp mixture and cook for 3-4 minutes, or until the shrimp are pink and cooked through.
Warm the tortillas in a dry skillet or microwave for a few seconds to make them pliable.
Divide the mixed greens among the tortillas, then top with the cooked shrimp and mango mixture.
Roll up the tortillas, tucking in the sides as you go, to form a wrap.
Slice the wraps in half diagonally and serve immediately. Enjoy!

Main Course Lunch Dinner

Fusion

25 min

320 calories

Instructions

In a large bowl, combine the shrimp, diced mango, red onion, cilantro, lime juice, and olive oil. Season with salt and pepper to taste.
Heat a large skillet over medium-high heat. Add the shrimp mixture and cook for 3-4 minutes, or until the shrimp are pink and cooked through.
Warm the tortillas in a dry skillet or microwave for a few seconds to make them pliable.
Divide the mixed greens among the tortillas, then top with the cooked shrimp and mango mixture.
Roll up the tortillas, tucking in the sides as you go, to form a wrap.
Slice the wraps in half diagonally and serve immediately. Enjoy!

Pineapple Chicken Wrap

Grilled chicken, fresh pineapple, and crunchy vegetables wrapped in a whole wheat tortilla with a tangy tropical sauce.

Avocado Turkey Wrap

Sliced turkey, creamy avocado, crisp lettuce, and juicy tomatoes wrapped in a spinach tortilla with a zesty cilantro lime dressing.

Coconut Tofu Wrap

Crispy coconut-crusted tofu, shredded cabbage, and sweet mango salsa wrapped in a soft flour tortilla with a drizzle of spicy sriracha mayo.

Tangy Mango Shrimp Lettuce Wraps

These shrimp lettuce wraps are bursting with flavor from the tangy mango salsa.

Shrimp and Avocado Wrap

A delicious and healthy wrap filled with shrimp, avocado, and fresh vegetables.

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A delicious and refreshing wrap filled with juicy mango and flavorful chicken.

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Mango Shrimp Wrap

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Ingredients

Mango Shrimp Wrap

Ingredients

Instructions

Instructions

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Most recent recipes

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