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Photo of Grilled shrimp lettuce wraps with sweet chili sauce, mango, and toasted coconut by WW

Grilled shrimp lettuce wraps with sweet chili sauce, mango, and toasted coconut

7
Points® value
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
8
Difficulty
Easy
Here is the perfect summer recipe. Assemble it right before it’s time to serve. Let your guests make their own lettuce wraps and enjoy!

Ingredients

Coconut oil

1 tbsp(s)

Sea salt

1 tsp(s)

Sweet Thai chili sauce

½ cup(s)

Lime zest

2 tbsp(s)

Fresh lime juice

½ cup(s)

Mango

2 medium, peeled, pitted, and cut into small dice

Chives

¼ cup(s), chopped

Cilantro

¼ cup(s), chopped

Butterhead lettuce

1 head(s), leaves seperated

Uncooked shrimp

1 pound(s), (not previously frozen, lower sodium)

Dried unsweetened coconut

1 cup(s)

Instructions

  1. Preheat the oven to 350°F. Place the shrimp in a large bowl and toss with the oil and the salt. Add the sweet chili sauce and half of the lime zest and set aside to marinate at room temperature for 10 minutes.
  2. Place the coconut on a baking sheet and toast for 8 to 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.
  3. Heat a grill or a grill pan to medium-high. 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 the shrimp to a serving bowl.
  4. Place the mango in a small bowl and add the remaining lime zest, the lime juice, chives and cilantro.
  5. Put the lettuce leaves onto 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 guests to assemble their wraps self-serve-style. Serving size: approximately 3 shrimp, 2 tablespoons of coconut. Salsa, lettuce and lime wedges to taste.

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