Vietnamese Cool Shrimp & Avocado Lettuce Wraps

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Nutritional Highlights (per serving)

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5 g
Total Fat
2 g
Dietary Fiber
7 g
4 g
Total Carbs
 Vietnamese Cool Shrimp & Avocado Lettuce Wraps

I created these tasty gems, which can serve as a light main-dish lunch or as an appetite-piquing starter course,. If you’re seeking even more adventure, roll the wraps in pre-soaked edible rice papers for a unique presentation and added texture.


Serves: 9
1/2    lemon
lb.  medium-sized peeled and deveined shrimp (41-45 individual shrimp), thawed
  As needed  Ice, for cooling
Tbsp.  olive oil mayonnaise
1/2  cup  coarsely shredded carrots, plus additional for garnishing
  lime, juiced (about 3 Tbsp.)
tsp.  Thai fish sauce (found in the Asian section of grocery store or substitute 1/4 tsp. soy sauce)
1/4  tsp.  Asian chili garlic sauce (or hot sauce)
1/4  tsp.  freshly ground black pepper
1/8  tsp.  Chinese 5 spice powder (found in the Asian section of grocery store or substitute with a pinch each of ground cinnamon and ginger)
1/8  tsp.  garlic powder
  ripe Fresh California Avocado, peeled, seeded and diced into 1/4 inch pieces
  4-6 basil leaves, stacked, rolled lengthwise, and thinly sliced crosswise (or 1/4 teaspoon dried basil), plus additional for garnishing
  head bibb or Boston lettuce, washed, drained, blotted and separated into “cups”

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Fill a medium saucepan with 1 quart water.
  2. Squeeze the lemon juice into the pan and add the lemon half.
  3. Put pan over high heat on stove top and bring to a boil.
  4. Once water has come to a boil, add shrimp, remove from heat and allow to sit while continuing to cook for 3 – 5 minutes, until opaque in the center and no longer gray.
  5. Add a couple scoops of ice to the pot to cool shrimp quickly while retaining flavor.
  6. Drain and remove shells. Chop into smaller bite-size pieces.
  7. In a medium bowl, combine mayonnaise, carrots, lime juice, fish sauce, chile sauce, pepper, 5-spice and garlic powder.
  8. Add shrimp, avocado and basil to mayonnaise mixture and fold together.
  9. On a flat surface, lay a larger leaf facing upward like a bowl, place a smaller leaf on top and fill it with 1/4 cup of shrimp mixture.
  10. Fill remaining lettuce cups, and garnish each with additional carrots and fresh basil.

*Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © 2012, Michelle Dudash

Calories 89
Total Fat 5 g
Trans Fat 0 g
Saturated Fat 1 g
Unsaturated Fat 0 g
Polyunsaturated Fat 0 mg
Dietary Fiber 2 g
Protein 7 g
Total Carbs 4 g
Cholesterol 55 mg
Sodium 146 mg
Potassium 0 mg
Total Sugar 0 g

Vitamin A 34% DV, Vitamin C 9% DV, Calcium 2% DV, Iron 7% DV

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Michelle Dudash, RDN

Award-winning registered dietitian nutritionist, Cordon Bleu-certified chef and best-selling author Michelle Dudash has created the award-winning recipes for busy moms struggling to feed their families nourishing meals while the clock is ticking. As an on-the-go working mom herself, Michelle understood early on that it is possible to cook like a chef while eating like a nutritionist, which is where the idea materialized for her first book, Clean Eating for Busy Families (Fair Winds Press). In January 2016, Michelle launched her online program Clean Eating Cooking School: Monthly Meal Plans Made Simple.

Michelle is a brand advocate. Their content on the California Avocado Commission website and/or blog is part of their partnership with our organization.

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