Why it works: Avocado and mango match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and 140 recipes mention both. Both carry guaiacol, which smells smoky, sweet. The science ↓
The recipe
Ingredients
Contains: egg, milk, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)
Also mentioned in the method: mayonnaise
Directions
Make the components
Toss 40 raw shrimp (31‑35 count, peeled, deveined, tail off) with 1½ tablespoons canola oil, 3 teaspoons K Paul’s Blackened Steak Magic, and 1 teaspoon paprika, then grill until just cooked.
Spread the shrimp in a single layer and chill immediately, then cover and refrigerate until service.
Mix together ½ ounce orange juice, ½ ounce lime juice, 2 tablespoons honey, and ½ teaspoon Tabasco sauce, then add 1 (8‑ounce) California avocado cut into ½‑inch dice, 5 ounces fresh mango cut into ½‑inch dice, 3 tablespoons diced red onion, and 2 tablespoons coarsely chopped cilantro.
Cover and refrigerate the avocado mango salsa until service. Yield: 1¼ cups.
Whisk together 1½ cups mayonnaise, 1/8 teaspoon ground dry mustard powder, 4 teaspoons Dijon mustard, 1 tablespoon whole grain mustard, 2 teaspoons cider vinegar, 1 tablespoon Tabasco sauce, 4 teaspoons finely chopped capers, 2 tablespoons freshly chopped parsley, 2 tablespoons minced red onion, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper.
Cover and refrigerate the remoulade sauce, then place it in a squeeze bottle with a hole cut to size when ready for service. Yield: 2 cups.
Assemble the wraps
Place one butter lettuce leaf on a platter.
Place two blackened shrimp on the left side of the lettuce leaf.
Spoon one tablespoon of avocado mango salsa onto the right side of the shrimp.
Dab one teaspoon of remoulade sauce onto the front center of the lettuce leaf, slightly overlapping the shrimp and salsa.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Avocado + mangotop 5% of all pairsAroma overlapstrongMentioned together140 recipes
Shared aroma: guaiacol (smoky, sweet).
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Butter + shrimptop 5% of all pairsAroma overlapstrongMentioned together2,733 recipes
Shared aroma: 2,6-nonadienal (cucumber, green).
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Shrimp + avocadotop 5% of all pairsAroma overlapmoderateMentioned together277 recipes
Shared aroma: gamma-nonanolactone (coconut, creamy).
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Shrimp + mangotop 6% of all pairsAroma overlapstrongMentioned together90 recipes
Shared aroma: 2,6-nonadienal (cucumber, green).
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Butter + mangotop 8% of all pairsAroma overlapstrongMentioned together277 recipes
Shared aroma: 2,6-nonadienal (cucumber, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Shrimp
- Cooked and chilled, they provide the main protein and a firm, snappy bite.
- Avocado
- Adds creamy richness and moisture that balances the spiced shrimp.
- Mango
- Adds sweetness and juiciness that contrasts with the heat of the seasoning.
- Mayonnaise (in the method)
- Provides fat and creaminess, giving the remoulade its smooth, rich body.
- Butter lettuce leaves
- Act as a cool, tender edible cup that holds the filling.
The step that matters
Grilling the seasoned shrimp until just cooked. Shrimp turn rubbery when overcooked, and the oil-and-spice coating needs enough direct heat to char slightly without drying the flesh. Chilling right after cooking stops carryover cooking and keeps the texture tender.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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