Gilled Shrimp Lettuce Wraps with Sweet Chili Sauce, Mango, and Toasted Coconut
This recipe did not take much time to prep and the smell of toasted coconut will fill your kitchen with a wonderful aroma, causing everyone in the house to come into the kitchen and ask “What are you making?”
I cheated a little and bought the mangoes precut from Trader Joe’s. While I was at Trader Joe’s, I picked up their Thai sweet chili sauce, which worked out perfect. This could be the main meal or an appetizer at a party. I ended up adding soba noodles and gyoza as side dishes and everyone just added what they wanted to their plate.
This was my fourth recipe from Oprah Winfrey’s new cookbook called Food, Health, and Happiness: 115 On-Point Recipes for Great Meals and a Better Life.
- Try romaine lettuce, it may hold up as a wrap better than the butter lettuce.
- It took my oven 5 minutes to brown the coconut flakes, so keep an eye on it!
- 1 lb large shrimp, peeled and deveined
- 1 tbsp liquid coconut oil
- 1 tsp sea salt
- 1/2 cup Thai sweet chili sauce, plus more for serving
- zest and juice of 2 limes
- 1 cup unsweetened flaked coconut
- 2 mangoes, peeled, pitted and cut into small dice
- 1/4 cup chopped fresh chives
- 1/2 cup chopped fresh cilantro leaves
- 1 head butter lettuce, leaves separated
- Preheat the oven to 350 degrees.
- Place the shrimp in a large bowl and toss with the oil and salt.
- Add the sweet chili sauce and half of the lime zest and set aside to marinate at room temperature for 10 minutes.
- Place the coconut on a baking sheet and toast for 8-10 minutes, until lightly colored, keeping a close watch on it, as it can burn quickly. Remove from the oven and transfer to a plate to cool.
- Heat a grill or grill pan to medium-high heat. Add the shrimp in one layer and cook until nicely browned on the bottom, about 3 minutes. Using tongs, flip the shrimp and cook until browned all over and cooked through, about another 3 minutes. Transfer to a serving bowl.
- Place the mango in a small bowl, and add the remaining lime zest, lime juice, chives and cilantro.
- Put the lettuce leaves into a platter. Pour some sweet chili sauce into a small dipping bowl. Set out bowls with the mango and the toasted coconut, and invite your guest to assemble their wraps self-serve-style.