Shrimp lettuce cups with jicama-mango salad and rice noodles

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Shrimp lettuce cups with jicama-mango salad and rice noodles

Paleo Friendly

Shrimp lettuce cups with jicama-mango salad and rice noodles

Gluten-Free Friendly, Dairy-Free, Soy-Free

2 Servings, 590 Calories/Serving

25–35 Minutes

The whole family will love these deconstructed Vietnamese fresh spring rolls. Lettuce wraps and rice vermicelli noodles keep them gluten-free.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ pound rice vermicelli
  • 1 scallion
  • 1 pound shrimp
  • Shrimp marinade base (coconut aminos - sesame oil - fresh ginger - fresh garlic)
  • 1 pound jicama sticks
  • 1 cucumber
  • 1 mango
  • 2 limes
  • Fresh cilantro
  • 1 head living butter lettuce
  • 1 teaspoon kimchi flakes (optional)

Nutrition per serving

Contains: Crustacean Shellfish, Sesame

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice noodles

Bring a medium pot of water to a boil. Add the vermicelli and cook until tender, 3 to 4 minutes. Drain and rinse under cold water. Transfer to a large bowl.
While the water heats and the vermicelli cook, prepare the shrimp.


Marinate the shrimp

  • Trim the root end from the scallion; finely chop the scallion.
  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry.
In another large bowl, stir together the shrimp marinade base, scallion, and 1 tablespoon oil; season lightly with salt. Add the shrimp and toss to coat. Let stand while you prepare the jicama-mango salad.


Make the jicama-mango salad

  • Cut half the jicama sticks into ¼-inch-thick cubes; you can offer the remaining jicama sticks as snacks or save for another use.
  • Peel the cucumber, if desired, and trim off the ends; cut the cucumber in half lengthwise, then on the diagonal into ¼-inch-thick slices.
  • Trim off the top and bottom of the mango; using a peeler, cut away the peel. Use the peeler to cut the fruit into thin strips or, using a knife, cut the fruit away from the pit and thinly slice lengthwise.
  • Zest and juice one lime. Cut the other lime into wedges for garnish.
  • Coarsely chop the cilantro; set aside half for garnish.
  • Trim the root end from the butter lettuce; separate the lettuce leaves.
In another large bowl, stir together the jicama, cucumber, mango, lime zest and juice, half the cilantro, as many kimchi flakes as you like, and 1 to 2 tablespoons oil. Season to taste with salt.


Cook the shrimp

In a large frying or grill pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the shrimp and marinade and cook until the shrimp are firm and cooked through, 1 to 2 minutes per side. For any paleo diners, transfer some of the shrimp to a plate. Transfer the remaining shrimp and the marinade to the bowl with the vermicelli and toss to combine; season to taste with more salt if needed.


Set out the jicama-mango salad, shrimp and vermicelli, lime wedges, remaining cilantro, and lettuce leaves and invite everyone to assemble their own lettuce cups.

Chef’s tip: While pasta water is almost always salted in Italian cooking, in many Asian cultures, the water is never salted for noodles or rice. Instead, the seasonings come from the sauces and condiments that accompany them.

Kids can!
  • Juice the lime.
  • Separate the lettuce leaves.
  • Toss the jicama-mango salad.
  • Toss the vermicelli and shrimp.
  • Serve the meal.