Fiery Shrimp Lettuce Boats with an Avocado-Mango Relish



Sorry to scream.

But if my noggin’ has any hint of an inkling of what you were up to this long holiday weekend, you might need to love to some lettuce wraps, too.

I’m not trying to tell you what to do! I don’t think.

But these here boaties are going to make your face (and waistline) so happy. Your faistline!

. . . don’t look at me like that.

shrimpwrap1  shrimpwrap2

Don’t tell Aaron about my hand in the noodles.

This is so delicious. (not my hand in the noodles) All it is is some shrimp marinated in sambal oelek, soy sauce and a kiss of fish sauce. If you hate fish sauce (which 99 million percent of you do), fret noneth. Just leave it out. Or replace it with gasoline.

I keeed.







(I’M GOING TO STop screaming now.)

shrimpwrap3  shrimpwrap4

The relish. It’s ridiculous. Ridiculish. It’s avocado, mango, lil’ citrus, some carrots and radishes. Lil’ red onion. Some cilantro. It cuts through the heat so perfectly. That pop of lime with the slightly creamy chunks of bliss. I seriously love it so much I want to replace my face with it. And just eat my face off.

I swear to you I’m not drinking.



Fiery Shrimp Lettuce Boats with an Avocado-Mango Relish:

What it took for 6-8 boats:

* 1 pound extra large shrimp, peeled and deveined
* 3 Tbs. sambal oelek (or sriracha sauce)
* 1 Tbs. soy sauce
* 1 tsp fish sauce
* 2 bundles vermicelli noodles, cooked and drained under cold water
* 1 avocado, diced
* 1 mango, peeled and diced
* 1/4 cup finely diced red onion
* 1 large carrot, shaved (into thin ribbons) and chopped
* 1 radish, finely diced
* 2 Tbs. lime juice, plus wedges to serve
* 1/4 cup finely minced cilantro
* 1 pinch salt and pepper
* 8 romaine leaves

Place the shrimp in a large plastic bag and add the sambal oelek, soy sauce and fish sauce. Rub liquids all over the shrimp to coat well. Seal and place the bag in the fridge for an hour.

In a bowl, combine the avocado, mango, carrot, diced onion, radishes, lime juice, cilantro and a pinch of salt and pepper. Toss to combine.

Heat a large sauté pan over medium-high. Add the shrimp and sauté on both sides until opaque. You won’t really need oil since the shrimp is coated in liquid. It may start to braise otherwise.

Separate your lettuce “boat” leaves, and load them up with the cooled vermicelli noodles, shrimp and the avocado/mango relish. Squeeze a little more lime over everything and eat!


Now I want ice cream.

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33 Responses to Fiery Shrimp Lettuce Boats with an Avocado-Mango Relish

  1. Sues May 27, 2014 at 7:01 am #
    Every summer I get seriously shrimp obsessed- I loveeee the idea of shrimp boats.
  2. Tieghan May 27, 2014 at 7:39 am #
    These look AWESOME!! Love the firey flavors paired with the sweet mango!
  3. Brian @ A Thought For Food May 27, 2014 at 8:58 am #
    Scream all you'd like girl! Now, pass me one of these and a shot of tequila and we'll have ourselves a little party!
  4. Liz @ The Lemon Bowl May 27, 2014 at 9:02 am #
    You had me at sambal. PS: Oelek you so much.
  5. This looks delicious! When you say "bundles" of vermicelli, what amount is that or is there a certain brand that you use that's bundled in the package?
    • Bev Weidner May 28, 2014 at 7:31 am #
      I wish I had the original packaging so I could tell you the brand. BUT, yes - they come as little bundles inside the package. If you can't find any that are bundled, just a couple of small fistfuls of noodles will do!
  6. Katie May 27, 2014 at 10:56 am #
    This recipe looks AMAZING. I am going to be making ASAP. Without the gasoline, but with the fish sauce.
  7. Averie @ Averie Cooks May 27, 2014 at 11:37 am #
    I want that avo-mango relish on everything! Pinned
  8. Amy @Very Culinary May 27, 2014 at 2:01 pm #
    GET IN MY BELLY! (and I'm not sorry I screamed.)
  9. Tish May 27, 2014 at 3:43 pm #
    I love the screaming! And the recipe. I was laughing and cooking!
  10. Avocado mommy May 27, 2014 at 3:52 pm #
    I love Avocados, we utilize them at every opportunity.
  11. Julia May 27, 2014 at 5:18 pm #
    I 200% need these after my s'mores-filled Memorial Day Weekend camping bruhaha! Love them rice noodles and the firey shrimp!
  12. Kelly @ livelovepasta May 27, 2014 at 6:44 pm #
    Lettuce Wraps are so fab! I prob need to eat more lettuce and less cupcakes. Wah Wah.
  13. Eileen May 27, 2014 at 7:32 pm #
    This sounds like such a great dinner for a hot and steamy evening! Now I really need some avocado and shrimp. LOUD AVOCADO. :)
  14. Amanda May 27, 2014 at 9:38 pm #
    You say vermicelli, however they look like rice noodles. I want to make sure I use the correct ones. This looks amazing!
    • Bev Weidner May 28, 2014 at 7:19 am #
      Yep! Same thing. Vermicelli rice noodles. The SUPER thin glassy kind. But whatever kind of rice noodles you find will be perfect!
  15. Mary @ The Kitchen Paper May 27, 2014 at 11:27 pm #
    I want these in my belly RIGHT NOW!
  16. Norma | Allspice and Nutmeg May 28, 2014 at 2:19 pm #
  17. Cindy C. May 28, 2014 at 7:41 pm #
    Why have I just now discovered your blog?? I have some serious catching up to do. Your recipe caught my eye but it's your sense of humor that will keep me coming back, but I digress. These were the inspiration for my dinner tonight. I used the sriracha, subbed chicken for the shrimp (which I will try in the near future) and skipped the noodles (as I didn't have any). Even with my subs this was so yummy! It was all your marinade and mango avocado relish. It filled me up in a completely guilt free way. Thank you :-)
  18. Kim @ Kim's Healthy Eats May 29, 2014 at 10:18 am #
    Dang! These look awesome! I love lettuce wraps too!
  19. Kelli H (Made in Sonoma) May 29, 2014 at 9:06 pm #
    Made these tonight and they were super delicious!
  20. Kevin @ Closet Cooking June 2, 2014 at 7:58 pm #
    Wow! Perfect summer fare!
  21. Jennie @themessybakerblog June 4, 2014 at 3:07 pm #
    I NEED these boats in my life!
  22. Hilary December 8, 2014 at 12:06 pm #
    I made these last night – incredibly easy and SO good, I can't stop telling everyone I know about them. Thank you for the amazing recipe!


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