Shrimp, Mango & Shaved Vegetable Lettuce Cups with Avocado Mayo
Tender shrimp finished in a white wine pan sauce, layered into butter lettuce cups with creamy avocado mayo, sweet mango, and shaved vegetables. Light, protein-forward, and deeply flavorful — built with chef technique and clean ingredients.
Welcome to my kitchen, where light food still has depth.
These butter lettuce cups are bright, layered, and elegant — built with tender shrimp finished in a white wine pan sauce, creamy avocado mayo, sweet mango, and crisp shaved vegetables.
This is how I like to eat:
clean ingredients, chef technique, protein-forward, never boring.Fresh. Textural. Balanced.
The kind of meal that feels elevated but supports strength and energy.
Let’s cook.
🛒 Ingredients
For the Quick Shrimp Stock
Shells from ½ lb shrimp
2 cups water
1 smashed garlic clove
½ small onion, skin on
1 bay leaf
4–5 whole peppercorns
Pinch sea salt
For the Shrimp
½ lb raw shrimp, peeled and deveined (shells reserved)
1 tbsp olive oil
1 garlic clove, minced
Splash dry white wine
¼ cup reserved shrimp stock
Zest + juice of ½ lemon
Sea salt + black pepper
For the Avocado Mayo
1 ripe avocado
¼ cup high-quality mayonnaise
1 tbsp fresh lemon juice
1 tbsp olive oil
1 small garlic clove
Sea salt to taste
For Assembly
1 head butter lettuce, leaves separated
½ ripe mango, diced
1 small carrot, shaved into ribbons
½ cucumber, shaved into thin ribbons
Fresh chives, finely chopped
Extra lemon wedges
👩🍳 Step-by-Step Instructions
1.Build the Shrimp Stock
In a small pot, combine shrimp shells, water, garlic, onion (skin on), bay leaf, peppercorns, and salt.
Simmer gently for 15–20 minutes. Strain and set aside.
This step adds depth without heaviness — don’t skip it.
2. Cook the Shrimp Properly
Heat olive oil in a skillet over medium heat.
Add minced garlic and cook for 30 seconds until fragrant.
Add shrimp in a single layer. Season lightly with salt and pepper.
Cook 1½–2 minutes per side.
When shrimp form a soft “C,” they’re done.
If they curl into a tight “O,” they’re overcooked.Remove immediately.
3. Create the White Wine Pan Sauce
Lower the heat. Deglaze the pan with a splash of white wine, scraping up the browned bits.
Add about ¼ cup of the reserved shrimp stock and let it simmer briefly to reduce slightly.
Turn off the heat.
Return shrimp to the pan and gently toss to coat. Finish with lemon zest and juice.
Light. Silky. Balanced.
Make the Avocado Mayo
AVOCADO MAYONNAISE
Blend avocado, mayonnaise, lemon juice, olive oil, garlic, and sea salt until smooth and creamy.
Taste and adjust seasoning.
This sauce is incredibly versatile — use it on grilled fish, bowls, sandwiches, or roasted vegetables.
Assemble the Lettuce Cups
Spread a spoonful of avocado mayo into each butter lettuce leaf.
Top with shrimp, diced mango, shaved carrot ribbons, shaved cucumber, and fresh chives.
Finish with a squeeze of lemon.
Serve immediately.
✨ Why This Plate Works
High-quality protein for strength and satiety
Bright citrus and mango for balance
Fresh vegetables for crunch and fiber
Chef technique that builds flavor without excess
Healthy fats for satisfaction without heaviness
This is light food done beautifully.
You don’t have to eat bland to feel strong.
You get to build flavor.
You get to cook intentionally.
You get to nourish your body without restriction.