These Coconut Shrimp Lettuce Wraps literally scream summer vacation! Each wrap is filled with a sweet pineapple and red pepper salsa, super crispy coconut shrimp and then drizzled with a sweet and spicy Thai Sweet chili sauce. Finish it off by wrapping it up to perfection in a crisp leaf of lettuce. This is definitely one of my favourite healthy recipes to meal prep for a quick and easy weekday lunch.
What makes these coconut shrimp lettuce wraps so amazing?!
I feel like pineapple is the fruit of the summer, along side coconut and watermelon. I don't really know why, but they just feel like summer to me. It's almost like summer hasn't truly begun until you cut into a fresh pineapple or coconut. Or should I say aggressively crack into a coconut. Either way, these shrimp lettuce wraps are just that. All the tastes of summer bundled up into a sweet and spicy lil wrap.
Typically, I will bring these to work with me, making sure to keep all of the components separated until it's time to eat them. We don't want soggy coconut shrimp lettuce wraps. However, these wraps aren't just great for work lunches, but also picnics and parties too! Its so much fun setting all of the ingredients out and letting your friends and family make their own little lettuce wraps.
Bonus tip: you could eat the pineapple salsa alone with tortilla chips if you have leftovers.
Tips, tricks and modifications.
Don't assemble the wraps until you are going to eat them. If taking these to work, make sure you keep everything separate as the juice from the pineapple salsa will make the shrimp and lettuce soggy. These are my favourite containers to keep things separate.
Can I use sweetened coconut instead of unsweetened? Yes, this would be fine. However, I personally find sweetened coconut to be a tad too sweet when its paired with the pineapple and the sweet chili sauce.
Can I use cooked shrimp instead of raw? You definitely can.
What kind of lettuce should I use? If you can get it, butter lettuce is the best. Though, I used romaine lettuce last time I made it because its all I had on hand and it was pretty good this way too!
Looking for more healthy recipes? Check these recipes:
Please leave me a comment if you made this recipe and don’t forget to share a picture of your creation with @Fiftyshadesofyumm on Facebook and Instagram using #Fiftyshadesofyumm.
ENJOY AND HAPPY COOKING!
Coconut Shrimp Lettuce Wraps with Pineapple Salsa
- 1 Lb Raw Uncooked Shrimp
- ¼ Cup All Purpose Flour
- ½ Cup Garlic Powder
- ½ teaspoon Sea Salt
- 2 Large Eggs
- 1 ½ Cups Unsweetened Coconut shredded
- ½ Cup Panko Bread Crumbs
- 3 Cups Fresh Pineapple chopped into tidbits
- 1 Large Red Bell Pepper diced
- ⅓ Cups Red Onion diced
- 1 Medium Jalapeno deseeded and finely diced (optional)
- ¼ Cup Fresh Cilantro
- 2 Limes juice of
- 8 Large Leaves of Lettuce rinsed and dried
- ¼ Cup Thai Sweet Chili Sauce store bought
- Preheat the oven to bake at 400°F and line a baking sheet with parchment paper
- Prepare a dredging station for the shrimp by placing the flour on a plate. Crack both eggs into a small bowl and whisk with a fork. On a separate plate combine the coconut, bread crumbs and garlic powder.
- Using the two handed method (one hand only touching the flour and bread crumb mixture and the other one only touching the egg mixture) coat each piece of shrimp in the flour, then the eggs, then the coconut mixture. Make sure to press the coconut into the shrimp to get it well coated.
- Once fully coated place the shrimp on the parchment lined baking sheet in a single layer. Don't let any of the shrimp overlap.
- Bake in preheated oven for 8-10 minutes or until the shrimp becomes golden brown. If using the air fryer cook for 6-8 minutes (you may have to work in batches if this is the case)
- Combine the pineapple, red bell pepper, red onion, jalapeño, cilantro, and lime juice in a medium sized mixing bowl. Toss to encorporate all the ingredients together.
- Serve in a crisp leaf of lettuce, top with the cooked shrimp and drizzle with the Thai sweet chili sauce.
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