Coconut Shrimp Lettuce Wraps with Pineapple Salsa
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.
Ingredients
Coconut Shrimp
- 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
Pineapple Salsa
- 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
Instructions
Coconut Shrimp
- 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)
Pineapple Salsa
- 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.