Feb 13, 2012

Shrimp, Mango, and Roasted corn lettuce Cups light

I'm sexy and I know it! I can't think of a better combination then shrimp, fresh mango and roasted corn with a hint of lime and cilantro topped with chili pepper and mayonnaise.....now that's hot! Wait, I didn't add the mayonnaise!  But you could not taste the difference. 

 I first had a similar combination of this at a feast in Brooklyn.  A Mexican family was selling grilled ears of fresh corn smothered in mayonnaise and sprinkled with lime and cotija cheese and chili powder. I could not believe the joy I got eating this corn.  In fact, I don't remember much more about the feast.  In any event, this corn is called Elote. I have made my own version over the summer during BBQ's but without the mayo.  Here I used similar ingredients but I added a few things and changed the mayonnaise to sour cream.
Shrimp, Mango and Roasted corn lettuce cups 

Servings: 3, serving size:  aprox 6-8 shrimps each, Smart points: 8,  Calories: 235.2,  Total Fat: 12.9g,  Saturated Fat: 3g,  Cholesterol: 56.5mg,  sodium: 850mg,  Carbs: 23.6g,  Fiber: 3.4g,  Sugar: 10.2g,  Protein: 9.5g 


  • 1/2 pound of Medium shrimps (peeled and deveined)
  • 2 Tbsp of olive oil
  • 5 garlic cloves
  • 1/2 lime juice fresh squeezed
  • 1 large corn ear (or frozen)
  • 1 cup fresh mango
  • 1 tbsp cilantro
  • 1/2 cup chopped red sweet pepper
  • 1/2 cup diced red onion
  • Boston lettuce/ Iceberg works too
  • 1/4 tsp of chili powder
  • 1/4 cup of low fat sour cream
  • 1/8 tsp of cumin
  • 1/8 tsp of oregano
  • 1 tsp salt
  • 1 tsp pepper


1. I cooked my shrimp in a skillet with a little water and salt no oil for about 3-4 minutes no longer, do not overcook or they will taste rubbery. remove from heat and place in cold water with ice so they don't continue to cook. set aside.  

In a small skillet cook oil, garlic, salt, chili powder for about 1 minute then add the lime juice. remove and set aside

preheat a large non stick skillet and over medium to high heat.  add the corn without stirring, let it cook for about 2-3 minutes until kernels are browned and pan roasted. stir and cook one more minute. remove from heat. place the corn in a large bowl.

Next we want to make a sauce that will replace the mayonnaise. Combine the sour cream, cumin, oregano and salt & pepper. mix well.  

Now add all of the above ingredients into your bowl of corn. mix the ingredients and you are almost done. 

place 1 or 2 lettuce leaves on the bottom of the cup and scoop in your mix.  Sprinkle with cotija cheese, and garnish with cilantro.  You could add more chili powder if desired.       

1 comment:

  1. Luv it Doreen... your pics are coming out great too!