Ashley Shawna 
These sweet and spicy shrimp lettuce wraps are the perfect dinner on a warm day. One of my family's favorite meals in the spring and summer.
Rinse shrimp to ensure they are nice and clean. Pat dry - place on plate and put into the fridge for 10 minutes to chill.
Add 1/4 cup of cilantro, mayonaise, 2 tablespoons siracha, juiced lime, sugar and apple cider vinegar into a large bowl and whisk together until fully combined.
Place the shredded cabbage, carrot and scallion over top of the mixture, and toss thoroughly, making sure vegetables are fully coated.
Add the mango to the mix and hand toss, being careful not to break or mush the mango pieces.
Place in fridge to cool.
Add the salt, pepper and corn starch to bowl. Take shrimp out of fridge and add to mixture, coating thoroughly.
Place large skillet on stove over medium high heat, adding the avocado oil. Wait until small bubbles begin to form around the outer rim of the skillet, then add the shrimp. turn over after 3-4 minutes, and remove when second side looks crsipy - addition 2-3 minutes.
Place on a paper lined plate to let excess oil run out.
Top each of the lettuce cups with mango slaw, then shrimp over top of the slaw. Add a small wedge of lime and thin strip of siracha over top before serving.
Ingredients
Directions
Rinse shrimp to ensure they are nice and clean. Pat dry - place on plate and put into the fridge for 10 minutes to chill.
Add 1/4 cup of cilantro, mayonaise, 2 tablespoons siracha, juiced lime, sugar and apple cider vinegar into a large bowl and whisk together until fully combined.
Place the shredded cabbage, carrot and scallion over top of the mixture, and toss thoroughly, making sure vegetables are fully coated.
Add the mango to the mix and hand toss, being careful not to break or mush the mango pieces.
Place in fridge to cool.
Add the salt, pepper and corn starch to bowl. Take shrimp out of fridge and add to mixture, coating thoroughly.
Place large skillet on stove over medium high heat, adding the avocado oil. Wait until small bubbles begin to form around the outer rim of the skillet, then add the shrimp. turn over after 3-4 minutes, and remove when second side looks crsipy - addition 2-3 minutes.
Place on a paper lined plate to let excess oil run out.
Top each of the lettuce cups with mango slaw, then shrimp over top of the slaw. Add a small wedge of lime and thin strip of siracha over top before serving.
