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Spicy Shrimp Lettuce Wraps with Mango & Daikon Sprout Slaw
With mango slaw, toasted sesame seeds and cilantro for garnish, this shrimp lettuce wrap recipe encompasses three top trends for seafood entrees.
Recipe and photo courtesy of National Mango Board
Servings
12
12
Cuisine Type
- asian
Menu Part
- entree
Main Ingredient
- Seafood
- Vegetables
Source: National Mango Board
Mango, sesame and cilantro are the fastest growing ingredients to flavor seafood entrees at full-service restaurants, according to Technomic. With mango slaw, toasted sesame seeds and cilantro for garnish, this recipe encompasses three top trends for seafood entrees.
Ingredients
2 1/4 cups mayonnaise
6 tbsp. Sriracha
6 cups shredded napa cabbage
2 1/4 cups diced ripe fresh mango
1 1/2 cups daikon sprouts
1/2 cup fresh lime juice
1/2 cup sesame oil
3 tbsp. kosher salt, divided
3 tbsp. white pepper, divided
Canola or soybean oil for frying
3 3/4 lb. fresh rock shrimp
2 1/4 cups all-purpose flour
1 cup 2 tbsp. cornstarch
2 tbsp. toasted white sesame seeds
60 Bibb lettuce-leaf cups
12 sprigs cilantro, for garnish
1/2 cup Sriracha, for garnish
Steps
Whisk together mayonnaise and 6 tbsp. Sriracha; set aside.
To prepare the slaw, toss together cabbage, mango, daikon sprouts, lime juice, sesame oil and 3 teaspoons salt and pepper.
Toss together flours, cornstarch, 3 teaspoons salt and 6 teaspoons pepper.
In deep fryer or stockpot, heat oil to 350°F. Per order: Toss 5 ounces shrimp with flour and fry in hot oil for 3½ minutes, until light golden brown and crispy. Remove shrimp from fryer; drain on paper towels.
Toss fried shrimp with Sriracha mayonnaise mixture and toasted sesame seeds. To serve, arrange five lettuce leaves and cooked shrimp on a rectangular plate. Garnish with cilantro sprig and dot the plate with drops of Sriracha. Spoon about 1/3 cup mango slaw onto plate.
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Oct 18, 2024
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