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Quick Crispy Coconut Shrimp Lettuce Cups Recipe with Mango Chili Sauce

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A quick and easy recipe featuring crispy coconut-coated shrimp served in fresh butter lettuce cups with a tangy mango chili sauce. Perfect for a light dinner or entertaining guests.

Ingredients

Scale
  • 1 pound (450g) medium shrimp, peeled and deveined
  • 1 cup (about 80g) unsweetened shredded coconut (toasted optional)
  • 1 cup (about 60g) panko breadcrumbs
  • ½ cup (60g) all-purpose flour (or almond flour for gluten-free)
  • 2 large eggs, beaten
  • 2 tablespoons butter or oil (coconut oil recommended)
  • 1 head butter lettuce or Boston lettuce, leaves separated and washed
  • 1 ripe mango, peeled and diced
  • 1 small red chili, finely chopped
  • Juice of 1 lime
  • 1 tablespoon honey
  • 1 small clove garlic, minced
  • Salt and pepper to taste
  • Optional: Fresh cilantro or mint leaves for garnish
  • Optional: Splash of rice vinegar for extra tang

Instructions

  1. Pat the shrimp dry with paper towels and season lightly with salt and pepper.
  2. Set up dredging stations: one bowl with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs and shredded coconut.
  3. Dredge each shrimp in flour, shake off excess, dip into egg, then coat thoroughly with the coconut-panko mixture. Place on a plate.
  4. Heat 2 tablespoons of oil or butter in a skillet over medium heat until shimmering but not smoking.
  5. Fry shrimp in batches for 2-3 minutes per side until golden brown and crispy. Remove and drain on paper towels.
  6. In a small bowl, combine diced mango, chopped chili, minced garlic, lime juice, honey, and a pinch of salt. Blend for 20-30 seconds for a smoother sauce if desired. Adjust seasoning.
  7. Separate and rinse lettuce leaves, then pat dry and arrange on a serving platter.
  8. Place 2-3 fried shrimp into each lettuce leaf, drizzle with mango chili sauce, and garnish with fresh herbs if desired.

Notes

Dry shrimp thoroughly before coating to ensure crispiness. Maintain oil temperature around 350°F (175°C) to avoid greasy or burnt shrimp. Sauce tastes better if rested for 10 minutes or more. For a lighter version, bake shrimp at 400°F (200°C) for 12-15 minutes, flipping halfway.

Nutrition

Keywords: coconut shrimp, lettuce cups, mango chili sauce, quick recipe, crispy shrimp, appetizer, gluten-free option, dairy-free option

Find it online: https://vexifood.com/quick-crispy-coconut-shrimp-lettuce-cups-recipe-with-mango-chili-sauce/