Recipe courtesy of Brian Hill
Jumbo Shrimp with Mango Papaya Relish in Butter Lettuce Cups
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- Level: Easy
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 327
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 4 g
- Sugar
- 25 g
- Protein
- 37 g
- Cholesterol
- 274 mg
- Sodium
- 216 mg
- Level: Easy
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 327
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 4 g
- Sugar
- 25 g
- Protein
- 37 g
- Cholesterol
- 274 mg
- Sodium
- 216 mg
Ingredients
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Directions
- In a medium-sized bowl, use a rubber spatula to mix the papaya, mango, red onion, tomato, 1/2 teaspoon crab boil seasoning, cilantro, and orange juice until incorporated.
- In a 10 or 12-inch skillet over medium-high heat, add 2 tablespoons of olive oil. In a medium-sized mixing bowl add the chopped shrimp and remaining 1/2 teaspoon of crab boil seasoning and a 1/2 teaspoon of red pepper flakes. Use a rubber spatula to mix until incorporated. Transfer the shrimp to the skillet and cook through. If the shrimp is raw cook 3 to 5 minutes, or cook until hot if the shrimp were pre-cooked, about 1 to 2 minutes. Set aside.
- Wash lettuce and pull it apart into 8 large pieces, which will serve as your "lettuce cups". With a large spoon, scoop a spoonful of the mango and papaya relish into each lettuce cup followed by a tablespoon or so (4 or 5 pieces) of shrimp. Best served at room temperature.
