Mango Lime Shrimp Cups - Tasteloom Recipe 44

Ingredients

• 1 lb cooked medium shrimp, tails removed and patted dry
• 1 ripe mango, diced small
• 1 ripe avocado, diced small
• 1 cup cucumber, diced small
• 8 large butter lettuce leaves, washed and dried well
• 2 tablespoons fresh lime juice, divided
• 1 teaspoon lime zest
• 2 tablespoons chopped cilantro or mint
• 1 tablespoon extra-virgin olive oil
• 1/3 cup plain Greek yogurt
• 1 tablespoon sweet chili sauce
• 1/2 teaspoon honey, optional if the mango is not very sweet
• 1/4 teaspoon fine sea salt, plus more to taste
• Pinch of chili flakes, plus extra for serving
• Lime wedges, for serving
• Make-ahead: mix the sauce up to 2 days ahead and keep it covered in the fridge. Dice the mango and cucumber a few hours ahead, but cut the avocado close to serving.
• Texture cue: the filling should be juicy but not watery. If the mango releases a lot of liquid, drain the bowl lightly before filling the lettuce.
• Swap: cooked chicken, tofu, or crab-style seafood works if shrimp is not available.
• Serving idea: add toasted cashews or crushed tortilla chips at the end for crunch.
• Storage: keep leftover filling separate from lettuce and sauce. Refrigerate up to 1 day.

Method

1. Make the sauce. Stir Greek yogurt, sweet chili sauce, lime zest, 1 tablespoon lime juice, honey if using, a pinch of salt, and chili flakes until smooth. Taste it before serving: it should be creamy, tangy, lightly sweet, and just a little warm.
2. Prep the lettuce. Separate the leaves, rinse, and dry thoroughly. If the leaves are wet, the filling slides around and the cups soften too quickly. Chill the leaves while you mix the filling.
3. Mix the filling. In a bowl, combine shrimp, mango, avocado, cucumber, herbs, olive oil, the remaining 1 tablespoon lime juice, and 1/4 teaspoon salt. Fold gently so the avocado stays chunky.
4. Assemble. Spoon the shrimp mixture into the lettuce leaves just before serving. Drizzle with the chili-lime yogurt and finish with extra herbs, chili flakes, and lime wedges.
5. Serve. Arrange the cups on a platter with the extra sauce in a small bowl. They are best eaten within 20 minutes of assembling, while the lettuce is cold and crisp.

Tips

• Make-ahead: mix the sauce up to 2 days ahead and keep it covered in the fridge. Dice the mango and cucumber a few hours ahead, but cut the avocado close to serving.
• Texture cue: the filling should be juicy but not watery. If the mango releases a lot of liquid, drain the bowl lightly before filling the lettuce.
• Swap: cooked chicken, tofu, or crab-style seafood works if shrimp is not available.
• Serving idea: add toasted cashews or crushed tortilla chips at the end for crunch.
• Storage: keep leftover filling separate from lettuce and sauce. Refrigerate up to 1 day.