If I've ever made a 5 star recipe, this is it. These are about to become your official summer meal. Great for when you get a little tired of salads but still want something fun and refreshing. Using store bought coconut shrimp helps keep these super easy, but you can of course make your own.
Bang Bang Shrimp Lettuce Wraps with Mango Salsa
Prep Time: 15minutes Cook Time: 15 minutes Yield: 6 wraps
INGREDIENTS
For the Bang Bang Sauce
1/2 cup kewpie or olive oil mayonnaise (you can use any kind of mayonnaise but these taste best in my opinion)
1/4 cup sweet Thai chili sauce
3 tbs sriracha hot sauce
For the Mango Salsa
2 fresh, ripe mangos (1 & 1/2 cup), small diced
2 tbs jalapeño, seeds removed, minced
1/2 cup red bell pepper, small diced
1/4 cup red onion
1 avocado, small diced
1/4 cup cilantro
Juice of 1 lime (about 2 tbs)
1 tbs honey and ginger white balsamic vinegar
1 tsp fleur de sel
To Assemble
18 frozen store bought coconut shrimp
6 large romaine lettuce leaves (leafy green part only)
1/4 cup green onion, minced
1 tbs every bagel seasoning
DIRECTIONS
Prepare the coconut shrimp according to package directions. While the shrimp is cooking, prepare the bang bang sauce. Add all of the ingredients for the bang bang sauce in a bowl and whisk until fully combined. Set aside until ready to use.
Prepare the mango salsa. Add all of the ingredients for the mango salsa in a bowl and mix well to combine. Taste and adjust for seasoning, then put covered in the fridge until ready to use.
Once the shrimp is done cooking, add them to a medium sized mixing bowl while still warm. Add the green onion and everything bagel seasoning, along with half of the bang bang sauce. Stir gently to coat the shrimp in the sauce.
Assemble the lettuce wraps. Place 3 shrimp in a piece of lettuce, then top of with some mango salsa and drizzle on some more bang bang sauce. Wrap it up like a burrito or eat it like a taco. Serve the wraps with any leftover bang bang sauce.