Blackened Shrimp with Avocado Mango Salsa in Lettuce Wraps

Blackened Shrimp with Avocado Mango Salsa in Lettuce Wraps Recipe from USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 10

Introduction

Blackened Shrimp with Avocado Mango Salsa in Lettuce Wraps is a vibrant, flavorful dish that combines the smoky and spicy taste of blackened shrimp with the sweet and tangy flavors of avocado mango salsa, all wrapped in a crisp butter lettuce leaf. This dish is perfect for a light lunch, appetizer, or a healthy dinner option. It's a refreshing blend of textures and tastes that is sure to delight your palate.

History

The concept of blackening seafood originates from Cajun cuisine, which is rooted in the deep south of the United States, particularly Louisiana. The technique involves coating seafood or meat in a mixture of spices before cooking it in a very hot pan, creating a characteristic dark, flavorful crust. The use of avocado and mango salsa in this recipe, however, introduces a tropical twist, combining traditional Cajun cooking methods with fresh, fruity flavors. This fusion of styles has become increasingly popular in contemporary cuisine, offering a fresh take on traditional dishes.

Ingredients

20 large or medium butter lettuce leaves
Chilled Blackened shrimp - Recipe follows
avocado mango salsa - Recipe follows
Remoulade Sauce - Recipe follows

How to prepare

METHOD.
Place one butter lettuce leaf on a platter.
Place 2 Blackened Shrimp on the left side of the lettuce.
Place 1 tbsp of avocado mango Salsa on the right side of the Shrimp.
Dab 1 tsp of Remoulade Sauce on the front center of the lettuce, slightly overlapping the Shrimp and salsa.
For the Blackened Shrimp:
Toss 40 (1-0.25 lb (113 g)) raw Shrimp (31-35 count, peeled, deveined, and tail off) together with 1-0.5 tbsp of canola oil, 3 tsp of K Paul’s Blackened Steak Magic, and 1 tsp of paprika. Grill until just cooked. Spread in a single layer and chill immediately. Cover and refrigerate until service.
For the avocado mango Salsa:
Mix together 0.5 oz (14 g) of orange juice, 0.5 oz of lime juice, 2 tbsp of honey, and 0.5 tsp of Tabasco sauce. Add 1 (8 oz (227 g)) California avocado cut into 0.5-inch dice, 5 oz (142 g) of fresh mango cut into 0.5-inch dice, 3 tbsp of diced red onion, and 2 tbsp of coarsely chopped cilantro. Cover and refrigerate until service. Yield: 1-0.25 cup.
For the Remoulade Sauce:
Whisk together 1-0.5 cup of Mayonnaise, 0.13 tsp of ground dry mustard powder, 4 tsp of Dijon mustard, 1 tbsp of whole grain mustard, 2 tsp of cider vinegar, 1 tbsp of Tabasco sauce, 4 tsp of finely chopped capers, 2 tbsp of freshly chopped parsley, 2 tbsp of minced red onion, 0.25 tsp of salt, and 0.13 tsp of ground black pepper. Cover and refrigerate. When ready for service, place in a squeeze bottle with a hole cut to size. Yield: 2 cup.

Variations

For a vegetarian option, substitute blackened tofu or tempeh for the shrimp.
Add a spicy kick to the salsa with diced jalapeños or increase the amount of Tabasco sauce.
Use different types of lettuce, such as romaine or iceberg, for a crunchier texture.

Cooking Tips & Tricks

To ensure the best results for your Blackened Shrimp with Avocado Mango Salsa in Lettuce Wraps, consider the following tips:

- Use fresh shrimp for the best flavor and texture. Ensure they are properly cleaned, deveined, and patted dry before seasoning.

- When blackening the shrimp, make sure your pan is very hot. This will help to create the perfect crust without overcooking the shrimp.

- For the avocado mango salsa, use ripe but firm avocado and mango to avoid a mushy texture.

- Chill the shrimp and prepare the salsa ahead of time to allow the flavors to meld together.

Serving Suggestions

Serve the lettuce wraps on a platter garnished with lime wedges and extra cilantro. For a more filling meal, accompany the wraps with a side of quinoa or brown rice.

Cooking Techniques

The key cooking technique in this recipe is blackening the shrimp. This involves coating the shrimp in a mixture of spices and then cooking them in a very hot pan to create a charred exterior while keeping the inside tender and juicy.

Ingredient Substitutions

If you can't find butter lettuce, substitute with any soft-leaf lettuce.

- Replace mango with pineapple for a different tropical twist.

- Use Greek yogurt instead of mayonnaise in the remoulade sauce for a lighter version.

Make Ahead Tips

The avocado mango salsa and the remoulade sauce can be made ahead of time and stored in the refrigerator. The shrimp can also be blackened and chilled in advance. Assemble the wraps just before serving to maintain the freshness and crispness of the lettuce.

Presentation Ideas

For an elegant presentation, arrange the lettuce wraps on a large serving platter, alternating the direction of each wrap for visual interest. Garnish with lime wedges, a sprinkle of cilantro, and a drizzle of the remoulade sauce over the top.

Pairing Recommendations

Pair this dish with a light, crisp white wine such as Sauvignon Blanc or a citrusy, hoppy IPA to complement the flavors of the shrimp and salsa.

Storage and Reheating Instructions

It's best to consume the lettuce wraps fresh. However, any leftover shrimp, salsa, and sauce can be stored separately in airtight containers in the refrigerator for up to two days. Reheat the shrimp gently to avoid overcooking.

Nutrition Information

Calories per serving

Each serving of Blackened Shrimp with Avocado Mango Salsa in Lettuce Wraps contains approximately 200-250 calories, making it a light yet satisfying option. The exact calorie count can vary based on the size of the shrimp and the amount of sauce used.

Carbohydrates

This dish is relatively low in carbohydrates, with the primary sources being the mango in the salsa and the small amount of honey used for sweetness. The butter lettuce wraps also contribute a minimal amount of carbohydrates, making this dish suitable for those following a low-carb diet.

Fats

The fats in this recipe come mainly from the avocado, which provides healthy monounsaturated fats. The mayonnaise in the remoulade sauce also adds some fat, though it can be substituted with a lower-fat version if desired. Overall, the fats present in this dish contribute to its satiety and mouthfeel without making it overly heavy.

Proteins

Shrimp is an excellent source of lean protein, making this dish a great option for those looking to increase their protein intake. The protein content in shrimp not only helps in muscle repair and growth but also contributes to the feeling of fullness after eating.

Vitamins and minerals

This dish is rich in vitamins and minerals, particularly from the avocado, mango, and shrimp. Avocado is a good source of vitamin K, folate, vitamin C, and potassium, while mango provides vitamin C, vitamin A, and various B vitamins. Shrimp offers selenium, vitamin B12, and phosphorus, among others.

Alergens

The primary allergens in this recipe are shellfish (shrimp) and eggs (mayonnaise in the remoulade sauce). Those with allergies to these ingredients should avoid this dish or find suitable substitutions.

Summary

Overall, Blackened Shrimp with Avocado Mango Salsa in Lettuce Wraps is a nutritious, balanced dish that offers a good mix of proteins, healthy fats, and vitamins and minerals. It's low in carbohydrates and calories, making it an excellent choice for a healthy meal.

Summary

Blackened Shrimp with Avocado Mango Salsa in Lettuce Wraps is a delightful dish that combines the bold flavors of Cajun cuisine with the fresh, vibrant taste of tropical salsa, all wrapped in a crisp lettuce leaf. It's a nutritious, flavorful, and visually appealing option suitable for a variety of dining occasions.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Blackened Shrimp with Avocado Mango Salsa in Lettuce Wraps. It was a hot summer day, and I was browsing through a dusty old cookbook that I had inherited from my own grandmother. As I flipped through the pages, a colorful photo caught my eye - a vibrant plate of shrimp nestled in a crispy lettuce wrap, topped with a zesty avocado mango salsa. My mouth watered at the sight, and I knew I had to try making it myself.

I had always loved experimenting in the kitchen, and this recipe seemed like the perfect blend of flavors and textures. I had never tried blackening shrimp before, but the thought of the spicy seasoning mingling with the cool, sweet salsa was too tempting to resist. I immediately set to work gathering the ingredients and preparing the dish.

As I chopped the ripe mango and creamy avocado for the salsa, memories flooded back to me of my own grandmother teaching me how to cook. She had been a master in the kitchen, hosting elaborate dinner parties and always trying out new and exotic recipes. I had spent countless hours by her side, watching and learning as she worked her culinary magic.

I could almost hear her voice as I mixed together the ingredients for the blackening seasoning - a blend of paprika, cayenne pepper, garlic powder, and more. She had always stressed the importance of using fresh, high-quality ingredients, and I made sure to follow her advice as I seasoned the plump shrimp before searing them in a hot skillet.

The smell of the spices sizzling in the pan filled the kitchen, and I couldn't help but smile as I flipped the shrimp over to cook on the other side. The shrimp turned a deep, rich black color as the seasoning caramelized and crisped up, creating a mouthwatering crust that would contrast beautifully with the cool, creamy salsa.

Finally, it was time to assemble the dish. I carefully laid out a bed of lettuce leaves on a platter, then spooned the shrimp and salsa onto each one, creating a colorful and inviting presentation. The vibrant hues of the mango and avocado, the deep black of the shrimp, and the bright green of the lettuce all combined to create a work of art on the plate.

I couldn't wait to dig in, and as I took my first bite, I was transported to a world of flavors and textures that danced across my taste buds. The spicy heat of the shrimp was perfectly balanced by the cool sweetness of the salsa, and the crisp freshness of the lettuce wrap tied everything together in a perfect package.

As I savored each bite, I felt a deep sense of satisfaction and pride. This recipe was more than just a meal - it was a testament to the culinary traditions that had been passed down through generations of my family. It was a reminder of the joy and comfort that food can bring, and of the love and care that goes into every dish we create.

I knew that this recipe would become a staple in my own repertoire, a dish that I would make for family and friends, sharing not just a meal, but a piece of my heritage and my heart. And as I finished the last bite, I knew that my grandmother would be proud of the cook I had become, carrying on her legacy in my own kitchen with each delicious creation.