Lightened-Up Mango Salsa Shrimp

# What You Need:

→ Shrimp

01 - 1 lb large raw shrimp, peeled and deveined

02 - 1 tablespoon olive oil

03 - 1 teaspoon chili powder

04 - 1/2 teaspoon ground cumin

05 - 1/4 teaspoon smoked paprika

06 - 1/2 teaspoon garlic powder

07 - 1/2 teaspoon salt

08 - 1/4 teaspoon black pepper

09 - Juice of 1 lime

→ Mango Salsa

10 - 1 large ripe mango, diced

11 - 1/2 medium red bell pepper, finely diced

12 - 1/4 small red onion, finely diced

13 - 1 small jalapeño, seeded and minced

14 - 2 tablespoons fresh cilantro, chopped

15 - Juice of 1 lime

16 - 1/4 teaspoon salt

→ Lettuce Cups & Garnishes

17 - 8 large butter lettuce leaves or romaine hearts

18 - 1 small avocado, diced

19 - Lime wedges for serving

# How-To Steps:

01 - In a medium bowl, combine shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, black pepper, and lime juice. Let stand for 10 minutes.

02 - While shrimp marinates, combine mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Mix gently and reserve.

03 - Heat a large nonstick skillet over medium-high heat. Add shrimp and cook 2–3 minutes per side until pink and opaque throughout.

04 - Arrange lettuce leaves on a serving platter. Distribute cooked shrimp evenly among leaves, top with mango salsa, and garnish with diced avocado.

05 - Serve immediately with lime wedges on the side.

# Expert Suggestions:

01 -

The shrimp cooks in under five minutes, so you're eating fresh food without spending your evening in the kitchen.
That mango salsa is bright enough to make plain grilled chicken exciting, so it's a secret weapon for meal prep too.
No rice, no tortillas, no guilt—just crisp lettuce doing what it does best.

02 -

Overcooking shrimp by even one minute turns it rubbery and sad, so set a timer and trust it—they're done the moment they turn opaque throughout.
Don't dress the salsa more than twenty minutes ahead, or the lime juice will soften everything into mush.

03 -