Spicy Shrimp Lettuce Wrap with Mango and Daikon Sprouts
Servings: 12 servings
Course: Mango Lunch & Dinner Recipes
Keyword: Mango Chef Creations, Mango Lunch & Dinner Recipes


  • 2-1/4 cups mayonnaise
  • 6 tablespoons siracha
  • 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 tablespoons kosher salt, divided
  • 3 tablespoons white pepper, divided
  • 3 pounds 12 ounces fresh rock shrimp
  • 2-1/4 cups rice flour
  • 2-1/4 cups A.P. flour
  • 1 cup 2 tablespoons cornstarch
  • 2 tablespoons toasted white sesame seeds
  • 60 leaves Bibb lettuce cup leaves
  • 12 sprigs cilantro, for garnish
  • 1/2 cup siracha, for garnish
  • Whisk together mayonnaise and siracha; set aside for shrimp.

    To make mango slaw: Toss together cabbage, mango, daikon sprouts, lime juice, sesame oil, 
    3 teaspoons salt and pepper.

    To prepare flour mixture: Toss together flours, cornstarch, 3 teaspoons salt and 6 teaspoons pepper.

    Per order: Toss 5 ounces shrimp with flour and fry shrimp at 350 degrees F in soybean or canola oil for 3-1/2 minutes, until light golden brown and crispy. Remove shrimp from fryer, drain on paper towel; toss with siracha mayonnaise mixture and toasted sesame seeds.

    To serve: Arrange 5 lettuce and shrimp on a rectangular plate. Garnish the shrimp with cilantro sprig and the plate with drops of siracha. Spoon about 1/3 cup mango slaw onto a small plate. 

    Source: Chef Scott Wallen, Upstream, Charlotte, NC

    *12 count round (green/red) mangos yield 6.77 ounces each. 12 count flat (yellow) mangos yield 9.23 ounces each. One cup 3/8” diced mango weighs 6.35 ounces.

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