Thursday, July 26, 2018

Shrimp and Mango Salsa Lettuce Wraps #recipe, Linda Wiken, author

I wanted something summery, light and easy. And also, shrimp were calling out to me. So, I found this recipe in Ricardo, a Canadian food magazine that totally fulfils my criteria of glorious color photos. I, of course, did some tweaking, some of which was on purpose and the other…well, call me forgetful.

The original recipe called for tacos but lettuce wraps were on my mind, so that’s what they became. Besides, I think that adds the perfect touch for a summer meal.

I also switched out the green onions for shallots (after I’d taken the photo of the ingredients, though) because I like their sharp flavor. I added some Bocconcini since cheese belongs in every dish and these pearls are so cute. The flavor is not strong at all so it goes with anything. And, lastly, I left out the cilantro…that one I forgot. You may want to add it as a garnish.

Final note, I used frozen mango chunks instead of fresh just because I didn’t want to be bothered slicing a mango. You know what that’s like! And thawed mango slices taste just as great.

The recipe is halved, and then some, because I needed a serving of one. But I do have a nice dish of cooked shrimp in the fridge ready to go, and some avocado puree, too.

Try it with the shrimp hot or cold. I did both and enjoyed the wrap both ways. Note to self – larger lettuce leaves next time!

What you'll need: Mango salsa

1/2 mango, peeled and diced
1/4 sweet red pepper, seeded and finely diced
1/4 jalapeno pepper, seeded and finely diced
1 green onion finely sliced or 1/4 shallot finely sliced
3/4 tsp. fresh lime juice 
cilantro to taste

Avocado puree:

2 ripe avocados, scooped out
1 tbsp. fresh lime juice


 16-20 raw Black Tiger shrimp (or whatever kind you prefer)
1 tbsp. olive oil
2 garlic cloves, chopped

What to do:

Combine all the ingredients for the mango salsa in a bowl then season with salt and pepper.

Mash the avocado and lime juice together in a bowl. Season with salt and pepper

Brown the shrimp in the olive oil in a large non-stick skillet over high heat. Add the garlic and cook for 2 minutes. The entire process should take about 5 minutes. Shrimp are ready when the shells are pink and the meat is white but opaque. Follow the instructions on the package to be sure.

Spread a layer of the avocado puree over the lettuce leaves, top with shrimp and mango salsa.



It's now here --
Marinating in Murder, book #3
Recipes included!

Here's a taste of the reviews:     

Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society

ROUX THE DAY,  the second  Dinner Club Mystery is available in paper and as an e-book. 
Recipes included!

TOASTING UP TROUBLE, the first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at

Visit Erika at 
 at my Facebook author page
and on Twitter  @erika_chase.


  1. Sounds delicious! Thanks for the recipe Linda.
    from the ever-anonymous Nancy R

    1. Thanks, Anonymous! It is. At least, I think so. :)

  2. What a great summer dish! I love shrimp and mangoes.

  3. A lovely idea.
    You must have been thinking of me and that's why you forgot the cilantro!