Wife Jan has started Noom trying to lose her Covid pounds—I strangely have actually lost weight during this time. The diet came with some recipes that she wished to try. The first one was for a shrimp salad. I took one look at it and knew that I could not make it the way they wrote it—with half a pound of shrimp per person.
Recently, I made my Asian pork lettuce wraps and I decided to adapt the Noom recipe. Jan and daughter Eilene really like mango so that was my first addition. Cucumber and red bell pepper came next—for texture and color. While I generally liked the Noom dressing—Dijon, honey, ginger and lime—it seemed a bit bland when we actually tasted it—Eilene suggested that it needed a little kick of sriracha.
Karl’s Mango Shrimp Salad Lettuce Wraps
2 limes, juiced
1 tsp. lime zest
1 Tbs. honey
1 Tbs. Dijon
1 tsp. fresh ginger, grated
1 tsp. peanut oil (or other neutral oil, optional)
¼ tsp. black pepper, cracked
1 lb. shrimp
1 tsp. peanut oil (or other neutral oil)
2 green onions, sliced finely
1 large mango, diced
1 English cucumber, peeled, seeded and diced
½ red bell pepper, diced
½ cup fresh cilantro, coarsely chopped
1 head Bibb lettuce
1. Put all of the dressing ingredients in a small lidded jar and shake to combine.
Tip: Putting the un-lidded jar in the microwave for 30 seconds helps to dissolve the honey into the mix.
Note: The oil is optional, but it does help the dressing stick to the vegetables.
2. Set the dressing aside to cool and meld, while you prepare the rest of the salad.
3. Pat the shrimp dry and fry them for 2-3 minutes per side—depending on the size of the shrimp.
Tip: Frying the shrimp with the shells on reduces the chance of the shrimp overcooking.
4. When the shrimp have cooled, chop them into small pieces.
Tip: You want all of your shrimp and vegetable pieces to be about the same size.
Note: If you cooked the shrimp with the shells on, peel them before cutting them up.
5. Put the shrimp and the chopped vegetables in a large salad bowl and pour the dressing over them.
Note: Do not tear up the lettuce or add it to the bowl. These leaves will be used as wraps for the salad.
6. Set the salad aside to marinate for 15-20 minutes.
Tip: Toss the salad several times during this period to redistribute the dressing and to coat each piece of the salad.
7. Rinse and pat the lettuce leaves dry with a paper towel.
8. Toss the salad a final time and serve with the lettuce wraps on the side.
Note: I had some cucumber spears that I added as garnish.