Best 8 Little Gem Cups With Prawn Mango Salsa Recipes

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Indulge in a delightful culinary journey with our vibrant Little Gem Cups with Prawn Mango Salsa recipe. This refreshing and flavorful dish features crisp Little Gem lettuce cups filled with succulent prawns, sweet mango, tangy red onion, and a burst of fresh herbs. The tantalizing salsa, made with a symphony of ripe mangoes, tangy lime juice, and a hint of chili, adds a tropical twist to this healthy and satisfying appetizer or light meal. Our recipe collection also includes a selection of equally enticing dishes, such as the savory Prawn and Mango Curry with Steamed Rice, the aromatic Prawn Stir-Fry with Mango and Cashews, and the refreshing Mango and Prawn Summer Rolls. Each recipe offers a unique culinary experience, blending the vibrant flavors of prawns and mango with a variety of textures and spices. Whether you're seeking a quick and easy appetizer or a delectable main course, our recipes are sure to tantalize your taste buds and leave you craving more.

Here are our top 8 tried and tested recipes!

MANGO SHRIMP SALSA RECIPE



Mango Shrimp Salsa Recipe image

Mango Shrimp Salsa is fresh, vibrant and so delicious with sweet summer vibes from the mangos.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 20m

Number Of Ingredients 7

1 lb cooked shrimp ((medium), peeled & deveined)
2 mangos
2 avocados
1/2 red onion (finely diced)
1/2 bunch cilantro
3 limes (juiced (about 2/3 to 3/4 cup juice))
2 jalapeno (finely diced)

Steps:

  • Once shrimp are fully thawed, rinse and thoroughly pat dry with several paper towels. Coarsely chop shrimp and place them into a large mixing bowl. Squeeze the juice of 3 limes directly over the shrimp, stir and let shrimp marinate while you prep the rest of your salsa ingredients.
  • Pit, peel and dice 2 mangos and add them to the bowl with shrimp. Peel pit and dice 2 avocados and add to the bowl.
  • Add finely diced jalapeños, red onion and cilantro. Stir to combine and serve with tortilla chips.

Nutrition Facts : Calories 155 kcal, Carbohydrate 18 g, Protein 2 g, Fat 10 g, SaturatedFat 1 g, Sodium 6 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving

SHRIMP MANGO LETTUCE CUPS



Shrimp Mango Lettuce Cups image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 11

Zest of 1 lemon and juice of 1/2 lemon
1 clove garlic, grated
1/2 cup olive oil
Handful fresh cilantro, chopped
24 cooked jumbo shrimp, chilled
2 avocados, cut into large chunks
1 mango
1/2 small red onion, thinly sliced
Kosher salt and freshly ground black pepper
6 Bibb or butter lettuce cups
Minced fresh chives, for serving

Steps:

  • In a medium bowl, combine the lemon zest and juice and garlic. Add the olive oil and cilantro, then whisk until it's all mixed together.
  • Place the shrimp in a bowl, pour in half of the lemon-cilantro dressing and stir to coat. Place in the fridge to marinate for 20 minutes or up to a couple hours.
  • Add the avocado to the bowl with the rest of the dressing.
  • Dice up the mango: Slice off both halves around the pit, score the flesh inside the skin and invert the skin to pop out the good stuff. Then, slice off the mango pieces so they fall into the bowl with the avocado. Add the red onion and some salt and pepper and gently mix it all together.
  • To serve, arrange 4 shrimp in the center of each lettuce leaf and spoon the mango-avocado salad on top. Sprinkle chives over the top to make 'em extra pretty.

LITTLE GEM CUPS WITH PRAWN & MANGO SALSA



Little Gem cups with prawn & mango salsa image

Healthy prawn and mango party nibbles, salsa-spiked for a little kick

Provided by Merrilees Parker

Categories     Buffet, Canapes

Time 10m

Number Of Ingredients 8

3 Little Gem lettuces , broken into individual leaves
1 ripe mango
1 finely chopped red onion
1 chopped mild red chilli
juice 1 lime
4 tbsp light olive oil
225g pack cooked, peeled tiger prawn
handful chopped coriander

Steps:

  • Break the lettuces into individual leaves. Peel and dice the mango and mix with the finely chopped red onion, chopped mild red chilli, the juice 1 lime and the light olive oil. Mix well and set aside at room temperature, covered with cling film. Just before serving, take a the peeled tiger prawns and cut them in half horizontally. Mix into the mango mixture with a handful chopped coriander. To serve, spoon the mixture on to the Little Gem leaves and arrange on a large platter or plate.

Nutrition Facts : Calories 43 calories, Fat 2 grams fat, Carbohydrate 3 grams carbohydrates, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium

GRILLED SHRIMP WITH MANGO SALSA



Grilled Shrimp with Mango Salsa image

Provided by Trisha Yearwood

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons chopped fresh cilantro
2 large mangoes, peeled, pitted and finely diced
Juice of 2 limes
1 jalapeno, seeded and finely diced
1/2 red onion, finely diced
1 1/2 pounds colossal shrimp, peeled and deveined
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Plantain chips, for serving

Steps:

  • Toss together the cilantro, mangoes, lime juice, jalapeno and red onions in a medium bowl. Divide half of the mixture among 4 glasses with a wide mouth, reserving the remaining half to top with.
  • Meanwhile, preheat a grill or grill pan to medium-high heat.
  • Add the shrimp to a large bowl and toss with the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the shrimp on each side until opaque and slightly charred, 1 to 2 minutes.
  • Add the shrimp to the 4 glasses with the salsa and top with the remaining salsa. Garnish with a plantain chip.

SHRIMP WITH AVOCADO-MANGO SALSA



Shrimp With Avocado-Mango Salsa image

Provided by Marge Perry

Categories     High Fiber     Backyard BBQ     Dinner     Lunch     Mango     Shrimp     Avocado     Spinach     Summer     Healthy     Couscous     Self     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 13

Vegetable oil cooking spray
8 cups baby spinach
1 cup couscous
1 pound medium shrimp, shelled and deveined
1/2 cup chopped fresh cilantro, divided
1 tablespoon extra-virgin olive oil
3/4 teaspoon salt,divided
1 large mango, peeled and diced
1 medium avocado, diced
1 medium tomato, diced
1/4 cup chopped red onion
1/2 jalapeño chile, seeded and finely chopped
1 tablespoon fresh lime juice

Steps:

  • Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Place 2 cups spinach in center of 1 half of each piece of foil. Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach. Combine shrimp, 1/4 cup cilantro, oil and 1/2 teaspoon salt in a bowl. Divide shrimp evenly among packets, placing next to couscous. Fold foil to close and crimp edges to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Combine remaining 1/4 cup cilantro with remaining 1/4 teaspoon salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl. Carefully cut foil to open; stir contents; garnish with salsa before serving.

PRAWN & CRAB COCKTAIL LETTUCE CUPS



Prawn & crab cocktail lettuce cups image

Serve seafood on a sharing platter and let everyone build their own little prawn cocktail bites for a perfect dinner party starter or canapé

Provided by Katy Greenwood

Categories     Buffet, Canapes, Starter

Time 30m

Number Of Ingredients 13

4 tbsp mayonnaise
3 tbsp tomato ketchup
2 tsp Worcestershire sauce
juice and zest 1 lemon
pinch of cayenne
4 tomatoes , deseeded and finely diced
1 small red onion , finely diced
1 ½ tbsp Tabasco
3 Little Gem lettuces , leaves separated
300g cooked and peeled prawns (we used a mixture of king prawns and small North Atlantic prawns)
200g white crabmeat
½ bunch chives , snipped
lemon wedges, to serve (optional)

Steps:

  • Mix together all the ingredients for the Marie Rose sauce and set aside in the fridge. Do the same with the tomato salsa ingredients. These can be chilled for up to 24 hrs.
  • Arrange the lettuce leaves, prawns, crab and chives in separate bowls. Put everything on the table with a pile of lemon wedges.
  • At the table, add some prawns and crab to the lettuce leaves, spoon over some tomato salsa and Marie Rose sauce, and scatter over a few chives. Squeeze over a little lemon juice, if you like.

Nutrition Facts : Calories 162 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1.3 milligram of sodium

DRESSED LITTLE GEMS



Dressed Little Gems image

Liven up lettuce with this vibrant and healthy side salad

Provided by Sara Buenfeld

Categories     Buffet, Dinner, Lunch, Side dish, Supper

Time 15m

Number Of Ingredients 4

4 tbsp avocado oil or olive oil
1 tbsp balsamic vinegar , white or dark
4 Little Gem lettuces , cut into wedges
50g parmesan shavings

Steps:

  • Mix the oil and vinegar with a generous pinch of salt (preferably flakes) to make the dressing.
  • Pack the lettuce into a plastic food container with ice to keep it fresh. Take the dressing and cheese into smaller containers. Arrange the lettuce on a platter, drizzle with the dressing and scatter with the cheese.

Nutrition Facts : Calories 84 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 3 grams protein, Sodium 0.42 milligram of sodium

PROSCIUTTO SHRIMP WITH TROPICAL MANGO SALSA



Prosciutto Shrimp with Tropical Mango Salsa image

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 24 servings.

Number Of Ingredients 13

24 peeled and deveined cooked shrimp (16-20 per pound)
5 tablespoons lime juice
MANGO SALSA:
2 medium ripe mangoes, peeled and chopped
3/4 cup cubed fresh pineapple
3/4 cup chopped peeled papaya
1/2 cup finely chopped red onion
1/2 cup finely chopped sweet red pepper
2 jalapeno peppers, seeded and minced
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
24 thin slices cantaloupe
12 thin slices prosciutto, halved lengthwise

Steps:

  • Place shrimp and lime juice in a large shallow bowl. Refrigerate, covered, while making salsa, turning once. In a large bowl, combine mangoes, pineapple, papaya, red onion, red pepper, jalapenos, cilantro and lime juice. Refrigerate, covered, until serving., Drain shrimp, discarding lime juice. Place 1 cantaloupe slice on each prosciutto slice; top each with 1 shrimp. Fold both sides to close. If desired, secure with toothpicks. Serve with mango salsa.

Nutrition Facts : Calories 65 calories, Fat 1g fat (0 saturated fat), Cholesterol 37mg cholesterol, Sodium 170mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 1g fiber), Protein 7g protein.

Tips:

  • Choose fresh and ripe ingredients: High-quality ingredients will result in a more flavorful salsa. Look for firm, bright-colored mangoes and prawns that are firm and have a slight briny smell.
  • Use a sharp knife: A sharp knife will help you to evenly dice the mango and prawns, resulting in a better texture for your salsa.
  • Don't overcook the prawns: Prawns cook quickly, so be careful not to overcook them as they will become tough and rubbery. Cook them just until they are opaque and pink in the center.
  • Chill the salsa before serving: Chilling the salsa allows the flavors to meld and develop, resulting in a more delicious salsa.
  • Serve with your favorite accompaniments: Little gem cups with prawn mango salsa can be served with a variety of accompaniments, such as tortilla chips, crackers, or pita bread.

Conclusion:

Little gem cups with prawn mango salsa are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be enjoyed as a light lunch or dinner. With their fresh, vibrant flavors, little gem cups with prawn mango salsa are sure to be a hit with everyone who tries them.

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