Entertaining: Shrimp, Mango & Jalapeno Lettuce Cups

Nicole Straight

Need a menu item for your New Year's Eve party? Why not try these elegant and easy to prepare lettuce cups filled with shrimp and mango? They have a great subtle kick, and can be made with slightly un-ripe mangoes so you don't have to drive all over town looking for the perfect fruit.  

Here is the real beauty of this dish: You can prepare almost all of this recipe up to a day ahead of time. This way you can actually enjoy your party instead of slaving away in the kitchen while your guests party on without you.

Check out my directions for pre-prepping below:

Shrimp with Lime, Mango and Jalapeno in Lettuce Cups

¼ C. olive oil

3 Tbs. unsalted butter

4 cubes frozen garlic

2 lbs. large, peeled, deveined and butterflied shrimp

½ C. fresh lime juice

2 tsp. Tabasco sauce

1 fresh jalapeno pepper, diced

2 fresh mangos, slightly underripe

1 pint of cherry tomatoes

Butter lettuce or radicchio leaves

Salt to taste

sourdough baguette


Prepare AHEAD OF TIME (Can be prepared 1 day in advance):

Dice the jalapeno pepper, and keep in a small Ziplock bag refrigerated.   

Dice mangos and store in a Ziplock bag refrigerated. 

Slice the cherry tomatoes in half and store in a Ziplock bag refrigerated. 

Wash lettuce and store in between paper towels in a Ziplock bag refrigerated. 


Cooking Instructions:

In a large skillet, heat the oil and butter over high heat.  Add the garlic and stir.  When the butter begins bubbling, add the shrimp, lime juice, Tabasco sauce and salt.  Cook until the shrimp are cooked about 3 minutes. 

Preheat oven to 400- wrap baguette in foil, and heat in oven for 6-7 minutes.  Slice before serving.

Combine jalapeno, mango, tomatoes and shrimp in a bowl.  Stir just to combine.  Plate shrimp in a lettuce cup and serve with sourdough baguette.