Shrimp, Mango & Shaved Vegetable Lettuce Cups with Avocado Mayo

Chef Giovanna Mosconi has given us another great nutritious and delicious recipe from her show, Nutrition Kitchen on the BB Body app.

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.

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.

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

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

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

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

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.

Start your 7-Day Free Trial

Brooke is always here to support your fitness journey!