Prawn Lettuce Wraps

These prawn lettuce wraps are bursting with flavor, color, and nutrients. What makes them even better is their simplicity and ease of preparation. There is no cooking involved. All you need to do is dice, mix, and assemble.

All about Prawn Lettuce Wraps

These prawn lettuce wraps are a medley of prawns, spring onions, colorful bell peppers, crunchy radishes, and juicy mango wrapped in crisp iceberg lettuce leaves. The ingredients are tossed in olive oil, seasoned with salt and chili flakes for that extra kick.

The sweet and tangy mango adds an unexpected twist, while the prawns bring a taste of the sea. You can serve the wraps with the tangy sriracha mayo sauce that adds a creamy, spicy contrast.

These wraps are perfect for a light lunch, appetizer, or healthy snack. The prawns provide protein, and the olive oil gives heart-healthy fat. The fruits and vegetables add vitamins, minerals, and antioxidants.

Ingredients You’ll Need for this Recipe

For the wraps:

• Cooked and cleaned prawns
• Spring onion
• Mango
• Italian green pepper
• Red bell pepper
• Yellow bell pepper
• Red radishes
• Head of iceberg lettuce
• Olive oil
• Salt
• Chili flakes
• Bunch of fresh cilantro

For the sauce:

• Mayonnaise
• Sriracha sauce

How to Make Prawn Lettuce Wraps

Make the filling:

1. Finely dice the green, red, and yellow bell peppers – the smaller the better.
2. Peel and finely dice the spring onion.
3. Dice the cooked prawns.
4. Cut the radishes into thin slices.
5. Peel and dice the mango.
6. Chop the cilantro.
7. Place all the ingredients above in a bowl. Add the olive oil, salt, and chili flakes and mix well.

Make the sauce:

1. Mix together the mayo and sriracha sauce in a small bowl.

Assemble and serve the wraps:

1. Cut off the base of the iceberg lettuce to release the leaves.
2. Fill each leaf with a couple of spoonfuls of the prawn mixture.
3. To eat, wrap each one and dip it into the sriracha mayo sauce.

How to Serve Prawn Lettuce Wraps

Serve the prawn lettuce wraps on a plate with a small dish of the sriracha mayo sauce. To eat each wrap, roll the lettuce around the filling and dip it in the sauce. For a more filling meal, serve the wraps with a bowl of steamed jasmine or basmati rice. The subtle flavors of the rice will complement the vibrant flavors in the wrap.

Tips and Variations for these Wraps

For the best prawn lettuce wraps, consider these tips:

• Select fresh, crisp lettuce to hold the filling and add a satisfying crunch. You can use any type of lettuce, but iceberg lettuce gives the extra crunch.
• Adjust the level of spiciness according to your preference by adding more or less chili flakes.
• Consider adding a dash of lime juice for a sweet and sour touch.
• Substitute your favorite sauce for the sriracha mayo sauce.
• Use whatever vegetables you have on hand that day or swap out the mango for another type of fruit for a different kind of sweetness.
• To make this recipe vegan, replace prawns with marinated tofu and use a vegan sauce. Be sure to press the tofu to remove excess water and dice into small pieces. Marinate the tofu in a mixture of soy sauce, olive oil, and a touch of smoked paprika to provide a subtle “seafood” flavor.

How to Store Leftovers

You can store leftover filling in a sealed container in the fridge for up to 3 days. You can even make the filling ahead of time. Store the lettuce leaves in a separate container. Once you have filled the lettuce leaves with the filling, you need to eat them right away or the lettuce will turn soft.

Other Prawn/Shrimp Recipes

• Angel Hair Pasta with Prawns and Cherry Tomatoes
• Drunken Noodles with Prawns and Broccoli
• Caldo de Camaron
• Greek Style Shrimp Scampi

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Yield: 4 servings

Prawn Lettuce Wraps

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Delicious lettuce wraps filled with flavor and color with a mixture of prawns, spring onion, bell pepper, radish, and mango. Super easy and no cooking involved!

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 10 oz cooked and cleaned prawns
• 1 spring onion 
• 1 mango 
• 1 Italian green pepper
• ½ red bell pepper
• ½ yellow bell pepper
• ½ cup red radishes
• 1 iceberg lettuce head
• 2 tablespoons olive oil 
• 1 teaspoon salt
• 1 teaspoon chili flakes
• 1 bunch of fresh cilantro

Sauce:

• ½ cup mayo
• 3 tablespoons sriracha sauce

Instructions

1. Dice the peppers finely, the smaller the better. 
   
2. Peel and dice finely the spring onion too. 
   
3. Dice the cooked prawns. 
   
4. Slice thinly the radishes. 
   
5. Peel and dice the mango.
   
6. Chop the cilantro. 
   
7. Add everything into a bowl and dress it with olive oil, salt, and chili flakes. Mix everything well. 
   
8. Prep the sauce: In a small bowl add the mayo and sriracha sauce and mix well. 
9. Cut the base of the iceberg lettuce and carefully release the leaves. 
   
10. Fill the leaves with a couple of spoonfuls of the mixture. 
    
11. To eat wrap each one and dip it into the sriracha mayo sauce. 

Notes

These delicious cups can be made with regular lettuce too, I just find iceberg lettuce to be a tad more satisfying with the extra crunch. 

The dipping sauce is optional but a super delicious addition, feel free to change for any other sauce of choice. 

The filling can be done in advance, for this store it in a covered container for up to 3 days. Once the leaves have been filled with the filling, you have to eat them right away, or the lettuce turns too soft. 

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