Dallas County Living Well Magazine November/December 2016 | Page 43

Mango Shrimp
Lettuce Wraps
Thaw frozen peeled shrimp about 8-12 ounces
Marinade:
• Juice of 2 limes
• 2 Tablespoon of honey
• 1/4 cup light soy
• 2 tablespoons of fish sauce
• 1/2 teaspoon red pepper flakes
• 1/4 cup chopped Cilantro
• 2 pieces of garlic chopped
• 2 green onions sliced 
• Black pepper
Put 1/2 of the marinade in a gallon ziplock bag and
add shrimp. Let marinate while you make rice. 
Rice:
 Chop 1 carrot, 1/2 an onion and 2 garlic cloves,
and set aside. (It’s okay to use frozen peas and carrots, if you prefer.) Add a tablespoon of olive oil to
a medium saucepan. Fry 1/2 cup rice until it starts
to toast. Add 1 cup water. Reduce heat and cover
until no more water remains. Never stir cooking rice.
Once rice is cooked, add a tablespoon of olive oil
and a tablespoon of sesame oil to a wok or fry pan.
Fry onion and garlic with or without carrot. Add
cooked rice and an egg stirring constantly. If you’re
using frozen carrots and peas, add now. Remove
from heat and let sit covered.
 In another skillet, heat a tablespoon of olive oil
and drain shrimp from marinade. Cook shrimp on
medium heat for about 2 minutes and turn each
piece over and cook another 2 minutes. Add
reserved marinade and heat thoroughly. 
Wash large romain lettuce leaves trimming any bruised
ends. Spoon in about a quarter cup rice and shrimp.
Top with mango, cilantro and green onion. Enjoy!