Spicy Shrimp Lettuce Wrap with Mango and Daikon Sprouts

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Servings: 12 servings

Course: Mango Lunch & Dinner Recipes

Keyword: Mango Chef Creations, Mango Lunch & Dinner Recipes

INGREDIENTS

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

SERVING SUGGESTIONS

*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.