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Hey Friends, happy hump day. How was your Halloween? I am writing this post in advance because I knew I would not get a chance to sit down to write with all the Halloween festivities last night.
When I have had a couple of days of more indulgent eating, I always start to crave something healthy and on the lighter side. These Jerk shrimp lettuce wraps and plantains make for a perfect healthy meal. Flavorful, packed full of fruits and veggies, and with a fun little kick from the jerk seasoning. Bonus, this can easily be a single pan meal. I usually cook my plantains, then stick them in the microwave or oven to keep warm while I cook my shrimp in the same pan.
Jerk Shrimp Lettuce Wraps with Plantains (Serves 2-3)
- 1 plantain
- 1-2 tablespoons Olive Oil
- Salt and pepper
For Shrimp Lettuce Wraps:
- 1 pound large shrimp, peeled and tails removed
- 1 tablespoon olive oil
- 1 tablespoon Jerk seasoning
- Shredded red cabbage
- Butter lettuce
- Mango salsa*
Directions: Separate lettuce leaves, wash and let dry. Peel, then slice plantain into about 1/4 inch slices. Heat oil in a pan over medium heat. Season plantains with salt and pepper and cook in a single layer. Cook for 1-2 minutes per side, or until a light golden brown. Once cooked, place on a paper towel-lined plate and set aside.
Toss shrimp in jerk seasoning. Saute in one tablespoon olive oil on medium heat until shrimp are pink, about 5-7 minutes.
To assemble, put a small about of red cabbage in a lettuce leaf, add 2-3 shrimp and top with mango salsa. I have included a simple recipe for mango salsa below, but feel free to use store-bought to save time.
**Bonus serving idea: Try sprinkling some crushed peanuts on top. I did this some leftover wraps and it was delicious!
Mango salsa: 1 mango, 1/4 chopped cilantro, 1/4 bell pepper, juice of half a lemon, juice of half a lime. Dice mango and bell pepper, combine all ingredients in a bowl. Chill and serve.
Let me know if you give them a try.